Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried.
Types of noodles
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form.
- Bánh canh - thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon
- Miến - cellophane clear glass noodle. Slightly chewy, thin, and cylindrical.
- Bánh canh bột lọc - made from tapioca flour
- Bánh canh Trảng Bàng - made from rice flour
- Cháo canh - similar to bánh canh, popular in North-Central region.
- Hủ tiếu
- Bánh phở - flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes
- Bún - thin white round noodles (often called rice vermicelli) steamed in leaves and offer a hint of sourness.
- Cellophane noodles (called miến, bún tàu, or bún tào) - thin glass noodle made from dzong (canna) starch
- Mì - egg or wheat flour noodles. The noodles are often mixed with egg yolk and give it a yellow color.
- Bánh đa- red noodles used in Bánh đa cua - red noodles with crab, a specialty of Hải Phòng
- Bánh tằm - thick, short rice noodles
- Bánh hỏi - very thin rice vermicelli made into sheets
- Bánh cuốn and Bánh ướt - sheets of broad rice noodles
- Hoành thánh - similar to Chinese wonton
- Nui - from French nouille, a Vietnamese version of macaroni
- Bánh gật gù - Very thick rice cake from Quảng Ninh