Also made from rice flour, but bánh hỏi has thinner and more delicate strands than rice noodles, which requires a more complex process to produce layers with appropriate thickness. It is normally eaten along with scallion oil, crispy roasted pork, char-grilled pork skewers or boiled pork innards. This is a very popular dish in Vietnam.
It is speculated that the name bánh hỏi came from its typical appearance in the Southern region’s engagement ceremony (đám hỏi). “Hỏi” in this case does not mean questions (as in hỏi – đáp, Q&A); instead, it is a ritual in Vietnamese wedding customs.
*Photo: From the Internet