Rice noodles, or simply rice noodle, are

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s made with

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

and water as the principal ingredients. Sometimes ingredients such as

tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...

corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...

are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of

East East or Orient is one of the four cardinal directions or points of the compass. It is the opposite direction from west and is the direction from which the Sun rises on the Earth. Etymology As in other languages, the word is formed from the fa ...

and

Southeast The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each sepa ...

Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

may be just several days.

History

The origin of rice noodles dates back to

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...

during the

Qin dynasty The Qin dynasty ( ; zh, c=秦朝, p=Qín cháo, w=), or Ch'in dynasty in Wade–Giles romanization ( zh, c=, p=, w=Ch'in ch'ao), was the first Dynasties in Chinese history, dynasty of Imperial China. Named for its heartland in Qin (state), ...

when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice noodles. Over time rice noodles and their processing methods have been introduced around the world, becoming especially popular in

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...

. In India, idi-appam, strings of cooked rice, was known in

ancient Tamil country Tamiḻakam ( Tamil: தமிழகம்; Malayalam: തമിഴകം), refers to the geographical region inhabited by the ancient Tamil people, covering the southernmost region of the Indian subcontinent. Tamilakam covered today's Tamil Na ...

around 1st century AD, as per references in the

Sangam literature The Sangam literature (Tamil: சங்க இலக்கியம், ''caṅka ilakkiyam'';) historically known as 'the poetry of the noble ones' (Tamil: சான்றோர் செய்யுள், ''Cāṉṟōr ceyyuḷ'') connotes ...

, according to food historian K. T. Achaya. The shelf life may be extended by drying and removing its moisture content. Studies of drying rice noodles were conducted by the International Food Research Journal.

Varieties

Round thick varieties

Bánh canh ''Bánh canh'' () are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. *''Bánh canh cua'' – a rich, th ...

— thick Vietnamese noodles. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup." *

Lai fun ''Lai fun'' is a short and thick variety of Chinese noodles. It is commonly found in the Pearl River Delta region and to some degree among overseas Chinatowns. Its name comes from the Cantonese language. ''Lai fun'' may also be referred to as ...

— a short and thick variety of Chinese noodles, also referred to as bánh canh by Vietnamese * Nan gyi — large thick round rice noodles used in Burma *

Nan lat Nan or NAN may refer to: Places China * Nan County, Yiyang, Hunan, China * Nan Commandery, historical commandery in Hubei, China Thailand * Nan Province ** Nan, Thailand, the administrative capital of Nan Province * Nan River People Given name ...

— medium thick round rice noodles used in Burma *

Silver needle noodles Silver needle noodle (), rat noodle (), ''bee tai bak'' (), runny nose vermicilli() or ''lot'' ( km, លត), เกี้ยมอี๋ ( Thai : เกี้ยมอี๋; Gîam-ǐi) is a variety of Chinese noodles.Amy ChenShort Rice Noodl ...

— a variety of Chinese noodles. It is short, about 5 cm long and 5 mm in diameter. Similar to Lai Fun but has a tapering end resembling a rat's tail. More commonly known as silver needle noodle in Hong Kong and Taiwan, and rat noodle or "mouse tail noodles" in Malaysia and Singapore and Locupan in Indonesia. They are also known as

pin noodles A pin is a device used for fastening objects or material together. Pin or PIN may also refer to: Computers and technology * Personal identification number (PIN), to access a secured system ** PIN pad, a PIN entry device * PIN, a former Dutch d ...

. In Thailand they are know as Giam Ee noodles.

Flat thick varieties

* Bánh phở — thick dried rice noodle used in popular Vietnamese beef noodle soups. Phở uses a common Chinese Rice noodle called "Ho Fun" *

Shahe fen ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounter ...

/chao fen/chow fun — wide chinese noodles. Also known as shahe fen / he fen (Mandarin), ho fun, hofoen, hor fun, sar hor fun, etc (Cantonese), kway teow, (literally "ricecake strips" in Minnan Chinese) or Sen Yai *

Migan Migan () is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is only sold fresh. Difference from other noodles Unlike the circular '' mixian'', ''m ...

— type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China. It is made from ordinary non-glutinous rice. It is primarily defined by its relatively broad and flat shape *

Juanfen Juanfen () is a type of flat rice noodle in China. It is made from ordinary non-glutinous rice. Pictured left is a bowl of ''juǎnfěn'' (卷粉) as served 2015-12-01 in Guangnan, Wenshan, Yunnan, China. In addition to a vegetable broth and th ...

— similar to Migan * Sen lek — narrow flat rice noodle in Thailand Used in such dishes as

pad thai Pad thai, phat thai, or phad thai ( or ; th, , , ISO: ''p̄hạd thịy'', , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noo ...

, Sukhothai rice noodles and in noodle soups. Its full name would be kuaitiao sen lek * Nan byar — flat rice noodles used in Burma byar/pyar means flat. * San see — sticky flat rice noodles from

Shan State Shan State ( my, ရှမ်းပြည်နယ်, ; shn, မိူင်းတႆး, italics=no) also known by the Endonym and exonym, endonyms Shanland, Muang Tai, and Tailong, is a administrative divisions of Myanmar, state of Myanmar. ...

of Burma *

Guay jub Guay is a surname. Notable people with the surname include: * Albert Guay (1917–1951), Canadian mass murderer * Annie Guay (born 1985), Canadian ice hockey player * Erik Guay (born 1981), Canadian alpine ski racer * Florian Guay, politician in Q ...

kuay jab Kuy, also known as Kui, Suay or Kuay ( th, ภาษากูย; km, ភាសាកួយ), is a Katuic language, part of the larger Austroasiatic family spoken by the Kuy people of Southeast Asia. Kuy is one of the Katuic languages with ...

/ kuai chap — Thai rolled rice chips or rice flake sheets

Thin varieties

* Khanom chin — fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Burmese mont bat (မုန့်ဖတ်) or mont di (မုန့်တီ), are similar to this. *

Rice vermicelli Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...

— thin strips, sometimes referred to as rice sticks. Also known as bí-hún, bīfun, bíjon or bihon, bee hoon, bihun, num banh chok, bún, mee hoon, Sevai and Sen Mee

Others

* Mixian — a type of rice noodle from the Yunnan Province, China, made from ordinary non-glutinous rice. In many areas there are at least two distinct thicknesses produced, a thinner form (roughly 1.5 mm or 0.059 inches in diameter) and a thicker form (roughly 3.5–4 mm or 0.14–0.16 inches in diameter).

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

made from

brown rice Brown rice is a whole grain rice with the inedible outer Rice hulls, hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain w ...

flour is also available (in

health food store A health food store (or health food shop) is a type of grocery store that primarily sells health foods, organic foods, local produce, and often nutritional supplements. Health food stores typically offer a wider or more specialized selection of fo ...

s in Western nations) as an alternative to wheat flour-based noodles for individuals who react poorly to gluten.

Dishes made from rice noodles

Burmese

* Baik kut kyee kaik * Kat kyi kaik * Kyar san kyaw — ‘Kyar zan’/‘Kyar san’ means ’thin noodles’ in Burmese, and ’kyaw’ means fried. It is made with thin rice noodles, vermicelli and various vegetables, chicken, pork and seafood. *

Kyay oh ''Kyay oh'' ( my, ကြေးအိုး; ) is a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth. ''Kyay oh'' is traditionally served in a copper po ...

Meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' ( simplified Chinese: 米线) and became a specialty of the Shan people of Eastern ...

Mohinga Mohinga (, ; also spelt mont hin gar) is a rice noodle and fish soup from Myanmar and an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar. Mohinga is readily available in most parts of the country, sold by ...

* Mont di *

Nan gyi thohk ''Nan gyi thoke'' ( my, နန်းကြီးသုပ်‌, ; also spelled ''nangyi thoke'' or ''nangyi dok'') is an '' a thoke'' salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry a ...

* Nanbyagyi thoke * Rakhine kyarzan thoke *

Shan khauk swè Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' (simplified Chinese: 米线) and became a specialty of the Shan people of Eastern ...

(similar to Yunnan ''mi xian'') — a "soup version" of

meeshay Meeshay (, ; also spelt mi shay, mee shay, mee shei) is a Burmese cuisine dish of rice noodles with a meat sauce. The dish originated from the Chinese ''mixian'' ( simplified Chinese: 米线) and became a specialty of the Shan people of Eastern ...

without gel, and fish sauce instead of soy sauce, with flat or round noodles, where the soup is part of the dish itself, rather than as consommé. Also known as Khaut sew or Shan style noodles, these are, thin noodles served with a peppery soup topped with either chicken or pork and pickled vegetables.

Cambodian

Kuyteav ''Kuyteav'' ( km, គុយទាវ, UNGEGN: ) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia, ''kuyteav'' can be found at marketplace stalls, roadside vendors, resta ...

* Num banhchok

Chinese

Beef chow fun Beef chow fun, also known as gōn cháau ngàuh hó or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish, made from stir-frying beef, ''hor fun'' (wide rice noodles) and bean sprout ...

Cart noodle Cart noodle () is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using carts. Many street vendors have v ...

* Chao fen — Also known as Chow Fun in many Chinese restaurants in North America * Clay-Pot Lao Shu Fen *

Crossing-the-bridge noodles Crossing-the-bridge noodles is a rice noodle soup originating from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine. Description Crossing-the-bridge noodles have over a century of history and are listed as a ...

* Laoyou rice noodles *

Luosifen Luosifen () is a Chinese noodle soup and specialty of Liuzhou, Guangxi. The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black card ...

Mixian (noodle) ''Mixian'' () is a type of Rice noodles, rice noodle from the Yunnan Province, China. It is made from ordinary non-glutinous rice, glutinous rice, and it is generally sold fresh rather than dried. Production The processing of ''mixian'' in Yu ...

Rice noodle roll A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of ''shahe ...

Singapore-style noodles Singapore-style noodles () is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, ''char siu'' pork, or prawns. Singapore noodles are a Cantonese creation, and are very co ...

Filipino

* Mami bihon *

Pancit bihon Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...

Pancit choca ''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also ...

* Pancit luglug * Pancit Malabon * Pancit miki-bihon — round egg noodles with

bihon Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather ...

, a hybrid type of stir-fried noodle. *

Pancit palabok Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...

* Pancit sinanta — consists of flat egg noodles, bihon, clams and chicken, with broth colored with annatto and served with pinakufu, a variant of dango

Indonesian

Bihun Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather ...

Bihun goreng ''Bihun goreng'', ''bee hoon goreng'' or ''mee hoon goreng'' refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term ''goreng'' is occasionally ...

Bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. '' ...

Ketoprak (dish) ''Ketoprak'' is a vegetarian dish from Jakarta, Indonesia, consisting of tofu, vegetables, rice cake, and rice vermicelli served in peanut sauce. Etymology and origin The etymology of the name ''ketoprak'' is unknown, and its name similarity to ...

Kwetiau ayam Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat (''ayam''). It is often described as a kwetiau vers ...

Kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...

* Kwetiau kuah * Kwetiau Medan *

kwetiau sapi Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles ( kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian c ...

Lakso Lakso is a spicy Indonesian noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indon ...

* Soto

Lao

* Feu or Fer *

Khao piak sen Khao may refer to: * Khao, Iran ( fa, خاو), a village in Kurdistan Province, Iran * Khao ( th, เขา, pronounced ), the term for 'mountain' in Central and Southern Thailand; see List of mountains in Thailand * Khao ( th, ข้าว, pronoun ...

Khao poon ''Khao poon'' ( lo, ເຂົ້າປຸ້ນ; also known as ''Lao royal vermicelli curry soup'' or ''Lao laksa'' and sometimes spelled ''kapoon, khao poun'' or ''khao pun'') is a popular type of spicy Lao rice vermicelli soup most often made w ...

Khao soi ''Khao soi'' or ''khao soy'' ( th, ข้าวซอย, ; lo, ເຂົ້າຊອຍ , my, အုန်းနို့ခေါက်ဆွဲ ,) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ''ohn no khao swè ...

* Khua mee /

Pad Lao Pad or pads may refer to: Wearables * Pads, protective equipment used in baseball, cricket, and hockey ** Elbow pad ** Knee pad ** Shoulder pads (sport) * Menstrual pad, used to absorb menstrual or other vaginal blood * Incontinence pad, wor ...

— Savory, sweet, caramelized fried noodles, traditionally topped with a fried egg omelette. It is the equivalent of

Pad Thai Pad thai, phat thai, or phad thai ( or ; th, , , ISO: ''p̄hạd thịy'', , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noo ...

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...

Mee ka tee ''Mee ka tee'' ( lo, ໝີ່ກະທິ), also known as ''mee ka tee Lao'', ''mee ka tee Vientiane'', ''Laotian pork curry noodle soup'', ''mee kati'', ''mee kathi'' or ''mee gati'', is a Laotian red curry and coconut milk egg drop noodle s ...

Malaysian

Char kway teow ''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat r ...

* Kway chap *

Laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...

Mee siam Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" ...

South Indian / Sri Lankan

* String Hopper/

Idiyappam Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, M ...

Sevai Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ), saemia and santhakai (Tamil: சந்தகை) is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like ...

Singapore

Beef kway teow Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles (kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian c ...

* Crab bee hoon *

Hokkien mee Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province. Types ''Hokkien mee'' can refer to four distinct dishes, with each being ubi ...

Katong laksa Katong laksa is a variant of laksa lemak inspired by the Peranakans who live in the precinct of Katong in Singapore. It has an orangey-yellow colour spicy soup stock, flavoured with coconut milk and dried shrimp, topped with ingredients like coc ...

Satay bee hoon Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with sa ...

Thai

* Khanom chin *

* Kuai chap — it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg. * Kuai tiao khua kai * Kuai tiao nam tok - noodle soup darkened with raw blood * kuaitiao ruea aka boat noodles — Boat noodles have been served since the period of Plaek Phibunsongkhram in 1942, and were originally served from boats that traversed Bangkok's canals. Type of the noodles for boat noodle are several, thin rice noodles, egg noodles, sen yai (wide broad rice noodles), and sen lek (narrow flat rice noodles). *

Mi krop ''Mi krop'' ( th, หมี่กรอบ, ), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes fr ...

Nam ngiao ''Nam ngiao'' ( th, น้ำเงี้ยว, ) or ''nam ngio'' ( th, น้ำงิ้ว, ) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in no ...

* Phat khi mao *

Pad thai Pad thai, phat thai, or phad thai ( or ; th, , , ISO: ''p̄hạd thịy'', , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noo ...

Phat si-io Phat may refer to: People *Huỳnh Tấn Phát (1913–1989), South Vietnamese politician and revolutionary *Lâm Văn Phát (1920–1998), Vietnamese army officer *Phat Wilson (1895–1970), Canadian amateur ice hockey player *Richard Temple-Nug ...

- stir-fried noodles in dark soy sauce * Rat na - gravy noodles * Sukhothai rice noodles

Vietnamese

– Vietnamese soup with thick rice noodles *

Bánh cuốn ''Bánh cuốn'' (, ''rolled sheets'') is a Vietnamese dish originating from Northern Vietnam. In Vietnamese cuisine ''Bánh cuốn'' is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground p ...

– sheet of rice flour filled with spiced minced pork and mushroom *

Bánh hỏi ''Bánh hỏi'' ( is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish. The strings of noodles are usuall ...

Bún chả Bún chả () is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork ('' chả'') over a plate of white rice noodle ('' bún'') and herbs with a sid ...

Bún bò Huế ''Bún bò Huế'' (pronounced ) or ''bún bò'' () is a popular Vietnamese rice noodle (''bún'') dish with sliced beef (''bò''), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated ...

– rice vermicelli in soup with beef, lemon grass and other ingredients *

Bún kèn Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...

Bún kèn is a rich, fishy, crunchy, sweet and sour concoction that makes use of

Phu Quoc Phu or ''variation'', may refer to: Places *Phủ, prefecture in 15th–19th century Vietnam People Given name *Phu Dorjee (died 1987), first Indian to climb Mount Everest without oxygen *Phu Dorjee Sherpa (died 1969), first Nepali to climb Mount ...

island’s abundant seafood and tropical fruit. The fish-based broth also contains coconut milk and lemongrass, giving it a thicker consistency, an amber colour, and a distinctive tang. *

Bún mắm ''Bún mắm'' is a fermented thick Vietnamese vermicelli soup sometimes called "Vietnamese gumbo." Etymology Food reviewer Mike Sula explains, "''Bun'' refers to the steamed rice vermicelli, which can be a bit mushy. But the key to this soup ...

Bún ốc B, or b, is the second letter of the Latin-script alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is '' bee'' (pronounced ), plural ''bees''. It r ...

Bún riêu ''Bún riêu'' is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of ''bún riêu'', including ''bún riêu cua'' (minced crab), ''bún riêu cá'' (fish) and ''bún riêu ốc'' (snail). Vietweek Ma ...

– rice vermicelli in soup with crab meat * Bún thịt nướng * Bún quậy – A seafood noodle soup native to

Island but with roots in the central coastal region of the mainland, bún quậy literally means ‘stirring noodles’. *

Cao lầu ''Cao lầu'' is a regional Vietnamese noodle dish, from the city of Hội An, in central Vietnam's Quảng Nam Province. It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving ...

Gỏi cuốn ''Gỏi cuốn'' or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, ''bún'' (rice vermicelli), and other ingredients wrapped in Vietn ...

/ Summer roll *

Hủ tiếu or is a dish eaten in Vietnam as breakfast. It may be served either as a soup () or dry with no broth (). became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed wi ...

– A version of kuay teow that became popular in the 1960s in Southern Vietnam, especially in Saigon. There are different types of noodles for Hu Tieu, such as soft rice noodles, egg noodles, or chewy tapioca noodles. *

Mì Quảng ''Mì Quảng'' (also spelled ''mỳ Quảng''), literally "Quảng noodle", is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food ite ...

Phở Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants ...

References

{{Rice dishes Noodles Vietnamese cuisine