Banh Hoi Platter with Hoisin Tofu

This Banh Hoi Platter with Hoisin Tofu is fresh, savory, and packed with sweet-spicy flavor from the glazed tofu. You get soft banh hoi or woven vermicelli sheets, crisp lettuce, lots of fresh herbs, and a bright Vietnamese dipping sauce or nuoc cham chay on the side.

I love this kind of platter because it’s so fun to assemble at the table and great to prepare when you have friends or family over so you can all share. The tofu is sticky, saucy, and slightly crisp around the edges, while the herbs and lettuce keep everything fresh and crunchy.

You’re free to use whatever herbs you enjoy most, but I love a mix of mint, Thai basil, cilantro or culantro if I can get my hands on them.

Why You’ll Love This Banh Hoi Platter with Hoisin Tofu

• Great for sharing and assembling at the table
• Packed with fresh herbs, crisp lettuce, and sweet-savory tofu
• The hoisin tofu is sticky, glossy, and SO GOOD
• You can air-fry or pan-fry the tofu
• Perfect as a platter, appetizer, or light meal

The Inspiration

I was craving Vietnamese food and thinking of the fresh bun cha bowls and banh hoi platters I had during a recent trip to Da Nang and Hoi An so I wanted to create something reminiscent of that in the comforts of my own home kitchen. 

Banh hoi platters are such a treat because they’re fresh, hands-on, and packed with so much texture. I love the contrast of soft rice vermicelli sheets, crunchy lettuce, fragrant herbs, and something savory in the center. Plus, they’re a great and really enjoyable way to enjoy your greens!

I knew I had to make a vegan version with hoisin-glazed tofu because tofu works so well here. Once cooked until golden and coated in that sweet, savory, and spicy sauce, the tofu becomes the perfect hearty filling for the delicate banh hoi.

What Is Banh Hoi?

Banh hoi or Vietnamese woven rice vermicelli sheets are thin bundles of rice noodles pressed into delicate sheets. You can purchase them dried from your local Asian supermarket and are easily rehydrated with hot water. They’re usually served with herbs, lettuce, dipping sauce, and a savory protein.

For this recipe, I used dried banh hoi sheets that only need a quick soak in boiling hot water. They’re soft and delicate, so don’t soak them for too long or they can break apart. The package instructions for mine said 90 seconds but I opted for a little over 60 seconds to keep them intact since they can easily break apart when overcooked. 

INGREDIENTS YOU'LL NEED TO MAKE THIS RECIPE

You can find the full detailed recipe in the card below!

HOISIN TOFU

• extra firm tofu
• minced garlic
• neutral oil for cooking
• hoisin sauce
• maple syrup
• soy sauce 
• sriracha

TO SERVE

• banh hoi or Vietnamese vermicelli sheets
• boiling hot water for soaking
• lettuce leaves
• fresh herbs such as mint Thai basil, cilantro, or culantro
• vegan vietnamese dipping sauce or nuoc cham chay (see homemade fish sauce recipe here)

VEGAN NUOC CHAM CHAY

• warm water
• lime juice
• brown or palm sugar, adjust to taste
• vegan fish sauce or soy sauce, adjust to taste (see homemade fish sauce recipe here)
• minced garlic
• sliced bird's eye chili, optional

HOW TO MAKE THIS VIETNAMESE BANH HOI PLATTER

PREPARE THE TOFU

• Press your tofu for at least 10 minutes to drain excess liquid. I like to do this by wrapping the tofu in a towel and placing a heavy flat surface on top.
• Slice the tofu into thick rectangular pieces, enough to fit inside the banh hoi when wrapping. You’ll want 16 pieces total.

• COOKING THE TOFU
• Air-frying option: Place the tofu in your air fryer. Air-fry at 180C/350F for 13-15 minutes or until golden brown, flipping halfway through cooking.
• Pan-Frying Option: Heat a medium non-stick pan or skillet over medium high heat. Add enough oil to coat the surface.
• Once hot, add the sliced tofu. Fry the tofu until lightly brown on all sides, around 3-4 minutes per side depending on the thickness of your tofu.

MAKE THE HOISIN SAUCE

• Heat a medium pan or skillet over medium heat. Add a generous drizzle of oil.
• Once hot, add the minced garlic. Cook for 1 minute or until aromatic.
• Add the hoisin sauce, maple syrup, soy sauce, and sriracha. Mix well.
• Taste the sauce and feel free to add more hoisin sauce for flavor, more sweetener for sweetness, or more sriracha for heat.

GLAZE THE TOFU

• Add the cooked tofu to the sauce and coat well. The sauce will start to thicken from the sugars.
• Cook for 2-3 minutes or until the tofu has absorbed some of the sauce and the sauce turns into a sticky glaze. Turn off the heat.

PREPARE THE BANH HOI AND HERBS

• Prepare your fresh herbs and lettuce leaves.

• Soak the banh hoi in boiling hot water for 60-90 seconds, or according to package instructions, until soft and pliable. The vermicelli will also turn a solid white. Carefully drain and separate the sheets.

MAKE THE DIPPING SAUCE

• If making your own vegan nuoc cham chay, mix the warm water, lime juice or vinegar, sugar, vegan “fish sauce” or soy sauce, garlic, and chili in a bowl. Taste and adjust with more lime juice, sugar, or fish sauce/soy sauce, if needed.

SERVE AND ENJOY

• Serve the glazed hoisin tofu with the rolled or folded banh hoi, lettuce leaves, fresh herbs, and dipping sauce.
• To eat, wrap a piece of tofu with banh hoi, herbs, then dip into the sauce. I also like to use the lettuce as a base before the banh hoi to be able to pack more inside. Enjoy!

MORE RECIPES YOU'LL LOVE

• Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Pan-Fried Cabbage and Noodle Buns
• Scallion and Sesame Buns
• Wontons in Chili Broth
• Spicy Cucumber Salad
• Scallion Bing or Flat Bread

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