Bánh hỏi is the Vietnamese noodle dish made from fine rice vermicelli pressed into delicate woven bundles.
The noodles are prepared in thin sheets or strands and arranged into compact lattices, giving them a textile-like appearance. After steaming, the bundles are commonly brushed with scallion oil. This keeps the strands moist and adds fragrance without turning the dish into a soup.
Bánh hỏi is frequently served with grilled pork, roasted pork, shrimp, or other savory foods. Diners may eat the bundles with fresh herbs, lettuce, and nước chấm. It is particularly associated with Bình Định Province in central Vietnam, although it is enjoyed in many other parts of the country.
The dish is sometimes mistaken for ordinary bún because both use rice vermicelli. The key distinction is presentation: bún is usually loose, while bánh hỏi is pressed into fine woven sheets or bundles. It is also not a filled rice cake despite the word bánh in its name.