Rehydrate the soy curls with hot water (and optionally also mushroom broth powder and a slice of fresh ginger) and soak for about 10 minutes.

Drain, pluck out the ginger (if using), and allow to cool enough for you to squeeze the liquid out.

Prepare the marinade by adding onion, sugar, vegan fish sauce, garlic, vegetable oil, dark soy sauce, salt and pepper and mix well. Add to the rehydrated soy curls and mix well.

Allow to marinate for at least 30 min on the counter or in the fridge until you are ready to cook (up to 1 day)

In a large (ideally non-stick) pan over medium heat, preheat some vegetable oil. Add the soy curls once preheated and stir to spread out the mixture.

Cover with a lid and allow to cook for about 7-8 minutes. Remove lid, allow excess steam to drip back into the pan, and stir to turn over the soy curls to brown them evenly. Cover and let cook again for 5 minutes, and then remove lid and stir again. Continue to cook covered for 5 min intervals until it's browned evenly. Remove from heat and set aside.

For the Green Onion Oil

In a small pot, preheat 1/4 cup vegetable oil over medium heat.

Add diced chives/green onions to the oil and turn off the heat. Stir and mix well until all the green onion has cooked and infused into the oil.

Transfer to a bowl and set aside.

For the Banh Hoi (Stovetop method)

Bring a large pot of water to a boil, then add your precut banh hoi (vermicelli noodle "sheets").

Stir gently so noodles don't stick and cook for exactly 1 minute. Drain immediately and pour back into a pot of cold water to halt the cooking process.

Drain again, then arrange the banh hoi flat in layers and dress with a 1/2 tsp of green onion oil mixture per bundle.

Roll if you like first, then dress with green onion oil if you like that aesthetic.

For the Banh Hoi (Microwave method)

In a large bowl, soak the precut banh hoi (vermicelli noodle "sheets") for 10 minutes.

Then remove from the water (It's okay if there's a little excess water as the noodles will soak it up in the cooking process) and arrange in a single layer on a plate, then microwave for 80 seconds.

Roll up and season with green onion oil (you may need an oiled spatula to help you release the noodle bundles from the pan.)

You can eat banh hoi in a small bowl (kind of like Vietnamese family style with chopsticks) and eat them dipped with the nuoc cham sauce, but my personal favourite to serve them as DIY lettuce wraps! Use plenty of herbs like red mint leaves of cinnamon basil, add pickled carrots and daikon, strips of cucumber, and maybe even a bit of extra green onion oil!

You can also eat it in rice paper wraps! It's easier to keep everything together when wrapped this way.