Banh Uot (Vietnamese Rice Noodle Sheets)

Method9 steps

1. 1

   Step 1: Prepare the already cooked components for serving: gently separate the 2 lb fresh steamed rice noodles or sheets, slice the fully cooked sausage roll, and measure the 1 cup prepared bi heo. Set out the ¼ cup ready-to-eat dried shrimp, ¼ cup fried shallots and ½ cup prepared nuoc cham dipping sauce in individual bowls. Thaw any frozen cooked meats in the refrigerator first, and follow their product instructions.

   Uses 2 lb fresh steamed rice noodles or plain rice noodle sheets · 1 roll fully cooked cha lua (Vietnamese pork sausage), sliced · 1 cup prepared bi heo · ¼ cup dried shrimp, ready to eat as a topping · ¼ cup prepared fried shallots · ½ cup prepared nuoc cham / nuoc mam dipping sauce

2. 2

   Step 2: Wash and drain the vegetables and herbs. Prepare the ½ lb bean sprouts, cut the large cucumber (1 large) into matchsticks, shred the lettuce (1 head) head, pick the Thai basil (1 bunch) leaves and tear the mint (1 bunch) leaves. Arrange them in separate bowls with four serving plates; keep perishable prepared ingredients refrigerated until assembly.

   Uses ½ lb bean sprouts · 1 large cucumber, cut into matchsticks · 1 head lettuce, shredded · 1 bunch Thai basil · 1 bunch mint, leaves torn

3. 3

   Step 3: For each diner, make a vegetable base on a plate with the desired amounts of prepared lettuce, cucumber and bean sprouts. Add Thai basil and mint to taste from the prepared herb bowls.

   Uses Desired amount for one plate · Desired amount for one plate · Desired amount for one plate · Desired herbs for one plate

4. 4

   Step 4: Top that vegetable base with a layer of the ready-steamed rice noodles or sheets. About ½ lb noodles per person is the author’s guide; use more or less to suit appetite from the single 2 lb supply.

   Uses Vegetable-and-herb base · About ½ lb per person as a guide; actual share may vary

5. 5

   Step 5: Layer the desired amount of sliced cooked cha lua or cha chien over the noodles, then add prepared bi heo. Use the existing serving supplies rather than a full roll and cup for each diner.

   Uses Noodle-and-vegetable plate · Desired portion of the one cooked roll · Desired portion of the single 1 cup prepared supply

6. 6

   Step 6: Sprinkle the desired amounts of ready-to-eat dried shrimp and fried shallots over the meat-topped plate.

   Uses Meat-topped noodle plate · Desired topping from the ¼ cup supply · Desired topping from the ¼ cup supply

7. 7

   Step 7: Give each diner a small side bowl of prepared nuoc cham dipping sauce from the same ½ cup total serving supply, alongside the finished noodle plate.

   Uses Finished banh uot plate · Actual portion offered for one diner

8. 8

   Step 8: Let each diner spoon the desired amount of their prepared dipping sauce over their plate and gently mix with chopsticks. Add gradually; the full side bowl need not be used.

   Uses Banh uot plate · Actual desired sauce draw

9. 9

   Step 9: Serve immediately after dressing so the fried shallots remain crisp. Assemble and dress the remaining plates only as diners are ready to eat; keep any unused individual ingredients refrigerated separately.

   Uses Dressed banh uot plate · Actual supplies remaining for the other plates · Actual supplies remaining for the other plates