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, dried, or fried.
Types of noodles Vietnamese noodles are available in either fresh () or dried () form. – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon – made from tapioca flour – made from rice flour – similar to bánh canh, popular in the North Central Coast region – flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes. – thin white round noodles (often called rice vermicelli) steamed in leaves – egg or wheat flour noodles – cellophane clear glass noodles. Slightly chewy, thin, and cylindrical – red noodles used in Bánh đa cua – thick, short rice noodles – very thin rice vermicelli made into sheets and – sheets of broad rice noodles – from French nouille, a Vietnamese version of macaroni – very thick rice cake from Quảng Ninh – a dish of noodles made from rice that has been soaked in lye water, usually served with pork and greens, from the city of Hội An
Noodle dishes
From bún
– signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, lemongrass, and other ingredients – soup made with tomato, Alocasia odora, green papaya, tamarind, green onions, and pork. – vermicelli noodle soup with a heavy shrimp paste broth – tomato and snail-based noodle soup topped with scallions – rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood – with crab – with fish – with snails - rice vermicelli with grilled fatty pork – vermicelli soup with fried fishcake – noodles with jellyfish – soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables – pressed vermicelli noodles with fried tofu served with shrimp paste – cold noodle dish consisting of bún with grilled pork – stir-fried bún with beef, roasted peanut, herbs, and sauce
From mì
– signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs – signature noodle dish from Quảng Nam consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs
From bánh phở – in a broth made from beef and spices – stir-fried
From hủ tiếu – breakfast dish mainly consisting of pork bone broth, noodles, and various types of toppings, including meat and other garnishes
From miến – noodle dish with eels
Rolls – translated as either "summer roll" or "salad roll"; a cold dish consisting of various ingredients (including ) rolled in moist dry rice paper
See also
List of noodles List of noodle dishes List of Vietnamese culinary specialities List of Vietnamese dishes List of Vietnamese ingredients
References