Types of noodles in Vietnam

Vietnamese cuisine is famous for its diverse and delicious noodle dishes, each reflecting the country's rich culinary heritage. From the bustling street food stalls of Hanoi to the floating markets in the Mekong Delta, noodles are a staple in Vietnamese diets, enjoyed in soups, stir-fries, and cold salads. These noodles come in different shapes, textures, and flavors, each paired with specific broths, proteins, and toppings. In this extensive guide, we will explore the different types of noodles in Vietnam, their unique characteristics, and the dishes they are commonly used in.

1. Rice Noodles (Bún, Phở, Hủ Tiếu)

Rice noodles are the backbone of Vietnamese cuisine, appearing in numerous soups, salads, and stir-fried dishes. They vary in thickness, shape, and texture.

1.1 Phở Noodles (Bánh Phở)

• Characteristics: Flat, wide, and soft rice noodles.

• Uses: Phở noodles are most commonly used in Phở, the iconic Vietnamese noodle soup. They are made from rice flour and water, giving them a delicate texture.

• Popular Dish:

  • Phở Bò (Beef Pho): A fragrant beef broth with herbs and beef slices.

  • Phở Gà (Chicken Pho): A lighter broth with shredded chicken.

1.2 Vermicelli Noodles (Bún)

• Characteristics: Thin, round, and slightly firm rice noodles.

• Uses: Commonly used in cold noodle salads, soups, and dry noodle dishes.

• Popular Dishes:

  • Bún Bò Huế: A spicy beef noodle soup from Huế, featuring thick vermicelli noodles.

  • Bún Thịt Nướng: Grilled pork over cold vermicelli noodles, served with herbs and fish sauce.

  • Bún Riêu: A tomato-based crab noodle soup.

  • Bún Chả: Hanoi’s famous dish with grilled pork and vermicelli noodles in a tangy broth.

1.3 Hủ Tiếu (Kuy Teav)

• Characteristics: Thin, chewy rice noodles, sometimes translucent.

• Uses: Used in Southern Vietnamese cuisine, often in broth or dry noodle dishes.

• Popular Dishes:

  • Hủ Tiếu Nam Vang: A Cambodian-Vietnamese noodle soup with pork, shrimp, and quail eggs.

  • Hủ Tiếu Mỹ Tho: A special version from Mỹ Tho city, featuring seafood and a clear broth.

2. Egg Noodles (Mì)

Egg noodles, known as mì, are made from wheat flour and eggs, giving them a chewy and bouncy texture.

2.1 Mì Tươi (Fresh Egg Noodles)

• Characteristics: Yellow, chewy, slightly curly.

• Uses: Commonly used in soups and stir-fried dishes.

• Popular Dishes:

  • Mì Quảng: A specialty from Quảng Nam, featuring turmeric-infused noodles served with pork, shrimp, peanuts, and rice crackers.

  • Mì Xào Giòn: Crispy fried egg noodles with stir-fried seafood or beef in a thick gravy.

  • Mì Hoành Thánh: Wonton noodle soup with dumplings and char siu pork.

2.2 Mì Vắt (Dried Egg Noodles)

• Characteristics: Sold in dried form, often used in instant noodles.

• Uses: Cooked in soups, stir-fried, or served dry.

• Popular Dishes:

  • Mì Gà Tiềm: A herbal chicken noodle soup with braised chicken and medicinal herbs.

  • Mì Xá Xíu: Dry egg noodles with barbecued pork.

3. Glass Noodles (Miến)

Glass noodles, also called miến, are made from mung bean starch, giving them a transparent appearance.

3.1 Miến Dong (Arrowroot Glass Noodles)

• Characteristics: Thin, slippery, slightly chewy.

• Uses: Used in soups and stir-fried dishes.

• Popular Dishes:

  • Miến Gà: Chicken glass noodle soup, served with shredded chicken and fried shallots.

  • Miến Lươn: Eel glass noodle soup, often eaten in the northern regions.

  • Miến Xào Cua: Stir-fried glass noodles with crab meat.

4. Tapioca Noodles (Bánh Canh)

Bánh canh noodles are made from tapioca flour or a mix of tapioca and rice flour, resulting in thick, chewy noodles.

4.1 Bánh Canh Bột Lọc (Tapioca Noodles)

• Characteristics: Thick, slippery, and chewy.

• Uses: Mostly used in thick soups.

• Popular Dishes:

  • Bánh Canh Cua: A thick crab soup with tapioca noodles.

  • Bánh Canh Trảng Bàng: A pork-based noodle soup from Tây Ninh province.

  • Bánh Canh Chả Cá: A fish cake noodle soup.

5. Fermented Rice Noodles (Bánh Hỏi, Cao Lầu)

These unique Vietnamese noodles have a distinct texture and preparation method.

5.1 Bánh Hỏi

• Characteristics: Very thin rice vermicelli woven into small bundles.

• Uses: Served with grilled meats, dipped in fish sauce.

• Popular Dish:

  • Bánh Hỏi Thịt Heo Quay: Grilled pork belly with fine vermicelli noodles.

5.2 Cao Lầu

• Characteristics: Thick, chewy, yellowish noodles unique to Hội An.

• Uses: Served with roasted pork, greens, and a small amount of broth.

• Popular Dish:

  • Cao Lầu Hội An: A Hoi An specialty featuring noodles with a smoky, chewy texture.

6. Specialty and Regional Noodles

Vietnam's diverse regions have their own unique takes on noodles.

6.1 Bún Lá

• Characteristics: Rice noodles formed into small, circular bundles.

• Uses: Typically served with grilled meats and fish sauce.

6.2 Bún Kèn

• Characteristics: Vermicelli noodles in a coconut and fish-based broth.

• Popular Dish:

  • Bún Kèn Phú Quốc: A specialty of Phú Quốc Island.

6.3 Bún Đỏ

• Characteristics: Red-colored noodles made with annatto oil.

• Uses: Found in Buôn Ma Thuột.

• Popular Dish:

  • Bún Đỏ Tây Nguyên: A unique noodle dish from the Central Highlands.

6.4 Bún Nước Lèo

• Characteristics: A fermented fish broth noodle dish from the Mekong Delta.

• Uses: Served with fresh herbs and chili.

• Popular Dish:

  • Bún Nước Lèo Sóc Trăng: A Khmer-influenced fish noodle soup.

Conclusion

Vietnamese cuisine is incredibly rich and diverse, and noodles are at the heart of many of its dishes. Whether it's the aromatic broth of Phở, the bold spices of Bún Bò Huế, the comforting chewiness of Hủ Tiếu, or the unique texture of Cao Lầu, each noodle type tells a story of regional traditions and culinary expertise. Exploring Vietnamese noodles is not just about tasting delicious food but also about experiencing the history, culture, and people behind every dish.