Vietnamese food
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.[1]
Types of noodles
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form.
- Cellophane noodles (most commonly called miến, more rarely bún tàu, or bún tào) - thin glass noodle made from dzong (canna) starch. Slightly chewy, thin, and cylindrical
- Rice noodles
- 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 flour
- Bánh canh Trảng Bàng - made from rice flour
- Bánh cuốn and Bánh ướt - sheets of broad rice noodles
- Bánh đa - white or red noodles used in Bánh đa cua - rice noodle soup with crab, a specialty of Hải Phòng
- Bánh gật gù - Very thick rice cake from Quảng Ninh
- 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
- Bánh tằm - thick, short rice noodles from Bạc Liêu
- Cháo canh - similar to bánh canh, popular in North-Central region
- Hủ tiếu - A version of kuay teow that became popular in the 1960s in Southern Vietnam, especially in Saigon. There are different types of noodles for Hủ tiếu, such as hủ tiếu dai (chewy tapioca noodles) - the most popular version, hủ tiếu mềm (soft rice noodles) or hủ tiếu trứng cuộn (rolled egg noodles).
- Rice vermicelli
- Bánh hỏi - very thin rice vermicelli made into sheets
- Bún - thin white round noodles (often called rice vermicelli) steamed in leaves and offer a hint of sourness
- Bún lá - used in Bún lá cá dầm Ninh Hoà
- Bún gạo
- Mì - egg or wheat flour noodles. The noodles are often mixed with egg yolk and give it a yellow color
- Hoành thánh - similar to Chinese wonton
- Nui - from French nouille, a Vietnamese version of macaroni
