With only 5 ingredients, this pistachio chocolate bark is crispy, delicious, and so easy to make. What sets it apart is the use of vermicelli rice noodles, which provide a thin, wafer like texture when fried. And because they are made solely from rice, they're also naturally gluten-free.
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- Ingredients to Make This Easy Recipe for Pistachio Chocolate Bark With Rice Vermicelli (Banh Hoi)
- Optional Toppings for Pistachio Chocolate Bark
- Equipment
- Frequently Asked Questions about Rice Vermicelli Pistachio Chocolate Bark
- Steps to make Pistachio Chocolate Bark
- Related
- Did You Make the Recipe?
- Pistachio Chocolate Bark (easy gluten free recipe)
Every bite of this pistachio chocolate bark bursts with a satisfying crunch, a decadent chocolate flavor, and a nutty kick from the pistachios. I finish it off with a sprinkle of flaky sea salt for a slightly salty sweet combo, before cutting them into bite size pieces for serving. The best part is that this easy chocolate bark recipe is great to share with a crowd, or to have as an afternoon pick me up.
While pistachios have recently become more popular due to such recipes as the viral pistachio chocolate bar (with pistachio butter), they have actually been around for thousands of years. Their distinctive green color and slightly sweet, nutty, unique flavor makes them a favorite for candy making and desserts. Pistachios are also a nutritional powerhouse, packed with antioxidants, protein, and healthy fats. As an added bonus, they have zero cholesterol and contain no trans fat.
Ingredients to Make This Easy Recipe for Pistachio Chocolate Bark With Rice Vermicelli (Banh Hoi)
Vermicelli Fine Rice Noodles - For this recipe, I use Vietnamese vermicelli rice noodles (banh hoi). They are made with only rice, water, and salt, and therefore are both gluten free and vegan. It's important to use the woven rice noodles, which come in the form of rectangular sheets. They can be found in most Asian supermarkets in the dry noodle section.
Once the rice vermicelli is fried, each strand expands and has the texture of a wispy wafer.
Oil - I use the oil to fry the noodles. I fry with avocado oil, but any neutral oil, including canola or vegetable oil is perfect.
Chocolate - I use an entire 12 oz bag of semi-sweet chocolate chips for this recipe. Although the chocolate chips I use are from the grocery store, I purchase high quality ones with simple ingredients. I like semi sweet chocolate, but feel free to mix it up with milk chocolate, white chocolate, or any mixture of your favorite chopped chocolate. I do no recommend using bittersweet chocolate. For a rich dark chocolate bark, I use dark chocolate chips.
Pistachio nut - I use unsalted pistachios, but any tree nuts, including unsalted almonds, cashews, hazelnuts, macadamia nuts, pecans, or walnuts can easily be substituted. Changing the kind of nuts I use is an easy way to create different flavors and textures.
Salt - I sprinkle on flaky or coarse sea salt to finish off the pistachio bark since the nuts I use are always unsalted. The salt makes all the flavors more vibrant.
Optional Toppings for Pistachio Chocolate Bark
- a sprinkle of cinnamon or cardamom on top of the pistachios
- crumbled edible rose petals
- coconut flakes
- goji berries or dried cranberries (this goes very well with white chocolate as well)
- sunflower or pumpkin seeds
Equipment
- pot or pan - used to fry oil in
- sheet pan and parchment paper ( I use a quarter cookie sheet, which is 9 x 13 inches, and line it with the parchment paper)
- heat-proof bowl for microwaving chocolate (alternatively, use a double boiler)
- food processor or sharp knife (for chopping the nuts)
Frequently Asked Questions about Rice Vermicelli Pistachio Chocolate Bark
Yes, Vietnamese vermicelli rice noodles are gluten free. They are made with only rice, water, and salt, making them also vegan.
Whether you have a nut allergy, or just do not like nuts, you can completely leave them out, OR replace them with pumpkin seeds or sunflower seeds. Even without any nuts or seeds, the fried vermicelli rice noodles mixed with the melted chocolate tastes delicious(very similar to a Kit Kat).
The chocolate bark can be made dairy free by using a chocolate that does not contain any milk or milk fat. This is usually the case for semisweet or dark chocolates. My personal favorite brand is Guittard. It contains cane sugar, cacao beans, cocoa butter, sunflower lecithin and vanilla, making it a great dairy free option.
Although vermicelli pasta has thin round strands similar to Vietnamese rice vermicelli noodles, they are very different due to the ingredients. Vermicelli pasta is made with wheat flour, whereas the Vietnamese rice noodles are made with only rice. Therefore, vermicelli pasta will not have the right flavor or texture once it's fried and is not a good substitute.
The pistachio chocolate bark can be stored at room temperature in an airtight container for up to 3 days. It can be stored in the refrigerator for up to 7 days. Bring back to room temperature before enjoying.
Steps to make Pistachio Chocolate Bark
Step 1. Fry the Vietnamese Fine Rice Vermicelli (Banh hoi)
Carefully add one vermicelli sheet to the hot oil. The sides will begin to curl within 30 seconds. Use tongs to gently push the sides down. The vermicelli will puff up and turn golden brown in approximately 45-60 seconds. Remove the fried patty and drain on a paper towel-lined plate.
Step 2. Spread the Melted Chocolate
Place the chocolate in a microwave-safe bowl. Heat for 45-seconds, stir, and then continue to heat for 30 second intervals until only 75% of the chocolate has melted. Place the fried vermicelli noodles on a parchment paper-lined quarter baking sheet. Break them into smaller pieces if necessary to cover the sheet completely. Pour the melted chocolate evenly over the fried rice sheets in a thin layer, reserving a few tablespoons for the final decoration.
Step 3. Prepare the Nuts and Assemble the Bark
In a food processor or with a knife , roughly chop the pistachios (nuts). Spread the nuts in an even layer on the chocolate. Drizzle the reserved melted chocolate over the pistachios. Sprinkle with salt.
Step 4. Chill to Set, then Cut and Enjoy
Place the assembled bark in the freezer for 10 minutes to set. Remove from the freezer and let it sit on the counter for 5 minutes before cutting into pieces. Enjoy this delicious sweet treat.
Related
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Did You Make the Recipe?
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Pistachio Chocolate Bark (easy gluten free recipe)
Ingredients
- 10 Vietnamese fine rice vermicelli noodles banh hoi
- 1 cup shelled unsalted pistachio see post for substitutions
- ¼ cup neutral oil for frying
- 12 ounce bag of semi sweet chocolate chips
- ⅓ teaspoon course salt or more if desired
Instructions
Fry the Vietnamese Fine Rice Vermicelli (Banh hoi)
- Pour enough oil into a small pan to create a 1-inch layer. Set the temperature to medium-high heat.
- Test the oil's temperature by dropping a broken piece of the vermicelli sheet into the pan. The oil is ready when the dry noodles immediately start to sizzle and rise.
- Carefully add one vermicelli sheet to the hot oil. The sides will begin to curl within 30 seconds. Use tongs to gently push the sides down.
- The vermicelli will puff up and turn golden brown in approximately 45-60 seconds.
- Remove the vermicelli sheet and drain on a paper towel-lined plate.
Melt the Chocolate
- Place the chocolate in a microwave-safe bowl. Heat for 45-seconds, stir, and then continue to heat for 30 second intervals until 75% of the chocolate has melted.
Prepare the Nuts
- In a food processor or with a knife, roughly chop the pistachios (nuts). It's okay to have some small pieces and some larger ones.
Assemble the Bark
- Place the fried vermicelli noodles on a parchment paper-lined quarter baking sheet. Break them into smaller pieces if necessary to cover the baking sheet completely.
- Pour the melted chocolate evenly over the fried rice sheets in a thin layer, reserving a few tablespoons for the final decoration.
- Spread the nuts in an even layer on the chocolate.
- Drizzle the reserved melted chocolate over the pistachios. Sprinkle with salt.
Set and Serve
- Place the assembled bark in the freezer for 10 minutes to set.
- Remove from the freezer and let it sit on the counter for 5 minutes before cutting into pieces.
- Enjoy your delicious pistachio chocolate bark!
