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|Place of origin||Vietnam|
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 flour
- 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
- 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
- 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
- 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.
From bánh phở
From bánh canh
From hủ tiếu
- Hủ tiếu Nam Vang
- Hủ tiếu khô - stir-fried bánh hủ tiếu noodles with sauce
- Hủ tiếu xào - stir-fried bánh hủ tiếu
- Ram cuốn Nha Trang
- 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
- Shushi Việt Nam - using bánh phở to make
- List of noodles
- List of noodle dishes
- List of Vietnamese culinary specialities
- List of Vietnamese dishes
- List of Vietnamese ingredients
- 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.