Rice Noodles from Vietnam: From Bánh Phở to Bún

Vietnamese cuisine relies on a wide range of rice noodles, each suited to specific dishes. Bánh phở are the flat, slippery noodles in phở—available in different widths (small, medium, large). Soak dried phở in hot water until pliable, then add to boiling broth.

Bún are thin, round rice vermicelli. They're used in bún bò Huế, bún chả, and cold noodle salads. Cook briefly in boiling water, then rinse with cold water to stop the cooking and prevent sticking.

For stir-fries and soups, look for bánh hủ tiếu or similar flat rice noodles. Always check the package for soaking vs. boiling instructions—overcooking makes noodles mushy.