Vietnamese noodles

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]

Vietnamese noodles
A bowl of phở
TypeNoodle
Place of originVietnam
VariationsMany

Types of noodles[2]

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

Noodle dishes
A bowl of bún riêu, served with fresh herbs and nước mắm
A bowl of bún riêu cua, served with fresh herbs and nước mắm

Bún
  • Bún bò Huế - signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, lemon grass, and other ingredients
  • Bún bò Nam Bộ - stir-fried bún with beef, roasted peanut, herbs and sauce
  • Bún bung - soup made with tomato, Alocasia odora, green papaya, tamarind, green onions and pork.[3]
  • Bún chả - rice vermicelli with grilled pork meatballs served over salad, herbs, bean sprouts, and sliced cucumbers
  • Bún chả cá - rice vermicelli soup with fried fishcake
  • Chạo tôm - Shrimp skewered on grilled sugarcane stick served with rice vermicelli and raw vegetables
  • Bún đậu mắm tôm - Pressed vermicelli noodles with fried tofu served with shrimp paste[4]
  • Bún mắm - rice vermicelli noodle soup with a heavy shrimp paste broth
  • Bún măng vịt - rice vermicelli soup with duck meat cooked with fresh bamboo shoots or sour bamboo shoots
  • Bún mọc
  • Bún nước lèo - famous for Bún nước lèo Trà Vinh and Bún nước lèo Sóc Trăng. In addition to the special broth, there are also pork blood, minced snakehead fish, roasted pork and various bean sprouts, but indispensable raw bean sprouts, thinly sliced bananas and chives
  • Bún ốc - tomato and snail based noodle soup topped with scallions[5]
  • Bún riêu - rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood
    • Bún riêu cua - with crab
    • Bún riêu cá - with fish
    • Bún riêu ốc - with snails
  • Bún sứa - noodles with jellyfish
  • Bún thang - soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables[3]
  • Bún thịt nướng - a cold noodle dish consisting of bún with grilled pork

Bánh canh
  • Bánh canh Trảng Bàng
  • Bánh canh cua

Bánh đa

Bánh phở
  • Phở - bánh phở in a broth made from beef and spices
  • Phở trộn - bánh phở mixed with sauce
  • Phở xào - stir-fried bánh phở
  • Phở cuốn - translated as either "Phở roll"; bánh phở not sliced, large and rolled with a variety of meats and vegetables, dipped in sweet and sour fish sauce. Phở cuốn, as an innovation of traditional Phở, is very popular in Hanoi.

Bánh tằm
  • Bánh tằm bì
  • Bánh tằm cà ri - Special rice noodles served with spicy chicken curry

Hủ tiếu

Mì
  • Cao lầu - signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
  • Mì Quảng - signature noodle dish from Quảng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
  • Mì xào - stir-fried noodles with eggs, meat, vegetables, seafood...

Miến
  • Miến lươn - made from noodles with eel meat, there are two forms: dried eel noodles and eel noodles cooked in bone broth.
  • Miến trộn - stir-fried or blanched miến, mixed with shrimp or crab, seasoned with sweet and spicy spices

Rolls and rice papers
  • Ram cuốn cải
  • Gỏi cuốn - translated as either "summer roll" or "salad roll"; a cold dish consisting of various ingredients (including bún) rolled in moist dry rice paper
  • Bánh cuốn and Bánh ướt - sheet of rice flour filled with spiced minced pork and mushroom

See also

References
Wikimedia Commons has media related to Noodles from Vietnam.
  1. "A foodie guide to Vietnam's noodles". Vietnam Tourism. Retrieved 2022-11-23.
  2. "A foodie guide to Vietnam's noodles". Vietnam Tourism. Retrieved 2022-11-10.
  3. Dang, Vinh. "Bún 101". Vietnam Talking Points. One Vietnam Network. Archived from the original on 30 August 2011. Retrieved 16 September 2010.
  4. "Other noodle dishes". Savour Asia. Archived from the original on 19 September 2010. Retrieved 17 September 2010.
  5. "Noodle soups". Savour Asia. Archived from the original on 24 September 2010. Retrieved 4 October 2010.
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