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|Place of origin||Vietnam|
Noodles by ingredients
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 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
- 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
- Lá mì
- Bánh đa đỏ- red noodles used in Bánh đa cua Hải Phòng - red noodles with crab, a specialty of Hải Phòng
- Bánh đa - rice cracker
- Banh pho gao lut - brown rice noodles that are like pho noodles but made from wholegrain rice and can be used in a variety of noodle dishes
Hot noodle soups
- Bánh canh - a soup made with bánh canh noodles
- Bún bò Huế - signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, lemon grass, and other ingredients
- Bún bung - soup made with tomato, Alocasia odora, green papaya, tamarind, green onions and pork.
- Bún mắm - vermicelli noodle soup with a heavy shrimp paste broth
- Bún ốc - tomato and snail based noodle soup topped with scallions
- Bún riêu - rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood.
- Bún chả cá - vermicelli soup with fried fishcake
- Bún sứa - noodles with jellyfish
- Bún thang - soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables
- 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.
- Hủ tiếu - a soup made with bánh hủ tiếu and egg noodles. This dish was brought over by the Teochew immigrants (Hoa people).
- Mì Quảng - signature noodle dish from Quảng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
- Phở - bánh phở in a broth made from beef and spices
Dry noodle dishes
- Bánh hỏi - extremely thin rice vermicelli woven into intricate bundles and often topped with chopped scallions and meat
- Bún đậu mắm tôm - Pressed vermicelli noodles with fried tofu served with shrimp paste
- Bún thịt nướng - a cold noodle dish consisting of bún with grilled pork
- Bún bò Nam Bộ - stir-fried bún with beef, roasted peanut, herbs and sauce vi:Bún bò Nam Bộ
- Hủ tiếu khô - stir-fried bánh hủ tiếu noodles with sauce
- Hủ tiếu xào - stir-fried bánh hủ tiếu
- Mì khô (also spelled mỳ khô) - stir-fried egg noodles with
- Phở xào - stir-fried bánh phởsauce
Hot noodle rolls
- Bánh cuốn - steamed rice noodle roll, stuffed with minced pork and wood ear mushroom, somewhat similar to a Cantonese dim sum called rice noodle roll, but the rice sheet in bánh cuốn is much thinner and more delicate than the rice noodle used for the dim sum.
Cold rice paper rolls
- 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
- Phở cuốn - translated as either "Pho roll"; a cold dish consisting of various ingredients (including Pho) rolled in moist fresh rice paper; beef; lettuce; coriander
Hot noodle sheets
- Bánh ướt - rice noodle sheets, eaten with nước chấm, fried shallots and a side of chả lụa (Vietnamese pork sausage).
- List of Vietnamese dishes
- List of Vietnamese culinary specialities
- List of Vietnamese ingredients
- List of noodles
- List of noodle dishes
|Wikimedia Commons has media related to Noodles from Vietnam.|
- Dang, Vinh. "Bún 101". Vietnam Talking Points. One Vietnam Network. Archived from the original on 30 August 2011. Retrieved 16 September 2010.
- "Noodle soups". Savour Asia. Archived from the original on 24 September 2010. Retrieved 4 October 2010.
- "Other noodle dishes". Savour Asia. Archived from the original on 19 September 2010. Retrieved 17 September 2010.