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Vietnamese cuisine includes many types of noodles. These are often served in soup but are also served directly.
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
- Bánh canh bột lọc - made from tapioca floor
- 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 rice vermicelli noodles with various thickness and textures
- Cellophane noodles (called miến, bún tàu, or bún tào) - thin glass noodle made from dzong (canna) starch
- Mì - wheat flour noodles, which may be either white or yellow
- 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