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Vietnamese cuisine includes many types of noodles. These are often served in soup, but are also served directly.
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Noodles by ingredients
Vietnamese noodles are available in either fresh (t??i) 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 h? ti?u
- Bánh ph? - flat rice noodles; these are available in a wide variety of widths and may be used for either ph? soup or stir-fried dishes
- Bún - thin rice vermicelli noodles
- Bún s?i to
- Bún lá- used in Bún lá cá d?m Ninh Hoà
- Bún r?i
- Bún n?m
- Cellophane noodles (called mi?n, 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 ?a ??- red noodles used in Bánh ?a cua H?i Phòng - red noodles with crab, a specialty of H?i Phòng
- Bánh ?a - 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
Using Rice To Dry Phone Video
Noodle dishes
Hot noodle soups
- Bánh canh - a soup made with bánh canh noodles
- Bánh canh cá Nha Trang
- Bún bò Hu? - signature noodle soup from Hu?, 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 m?m - vermicelli noodle soup with a heavy shrimp paste broth
- Bún ?c - tomato and snail based noodle soup topped with scallions
- 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 ?c - with snails
- Bún lá cá d?m Ninh Hoà
- Bún s?a - noodles with jellyfish
- Bún thang - soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables
- Cao l?u - signature noodle dish from H?i An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
- H? ti?u - a soup made with bánh h? ti?u and egg noodles. This dish was brought over by the Teochew immigrants (Hoa people).
- Mì Qu?ng - signature noodle dish from Qu?ng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
- Ph? - bánh ph? in a broth made from beef and spices
Dry noodle dishes
- Bánh h?i - extremely thin rice vermicelli woven into intricate bundles and often topped with chopped scallions and meat
- Bún ??u m?m tôm - Pressed vermicelli noodles with fried tofu served with shrimp paste
- Bún th?t n??ng - a cold noodle dish consisting of bún with grilled pork
- Bún bò Nam B? - stir-fried bún with beef, roasted peanut, herbs and sauce vi:Bún bò Nam B?
- H? ti?u khô - stir-fried bánh h? ti?u noodles with sauce
- H? ti?u xào - stir-fried bánh h? ti?u
- Mì khô (also spelled m? khô) - stir-fried egg noodles with
- Ph? xào - stir-fried bánh ph?sauce
Hot noodle rolls
- Bánh cu?n - 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 cu?n is much thinner and more delicate than the rice noodle used for the dim sum.
Cold rice paper rolls
- G?i cu?n - translated as either "summer roll" or "salad roll"; a cold dish consisting of various ingredients (including bún) rolled in moist dry rice paper
- Ph? cu?n - 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 ??t - rice noodle sheets, eaten with n??c ch?m, fried shallots and a side of ch? l?a (Vietnamese pork sausage).
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Special events
Spicy beef and noodles is a very popular combination for weddings. Mì Qu?ng is served on various occasions such as family parties, death anniversaries, and T?t.
Source of the article : Wikipedia
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