If you’re looking to find out how many types of Vietnamese noodles there are, I think you’re at the right place. Let us see the following list right away!
The most famous noodle dish that must be mentioned is pho. The image of white, soft, and chewy rice noodles made from rice flour has created a unique Vietnamese dish that the whole world knows.
Pho is present throughout the length of the S-shaped strip of land with many regional versions, from sidewalks to large restaurants, and this dish is on the must-try list for any visitor to Vietnam for the first time.
Read More: Best Pho in Hanoi
2. Mien – Glass Noodle
Glass noodle is dry, fibrous food made from dong flour, chickpea flour, or tapioca; they are usually rigid, transparent in color, and significantly less swollen when eaten.
Glass noodle has high applicability and is used by Vietnamese people to make many different versions such as swan glass noodle, crab glass noodle, eel glass noodle, stir-fried glass noodle … sometimes also used as the filling of fried spring rolls.
3. Hu Tieu
Although Hu Tieu does not originate from Vietnam (many sources believe that it is of Chinese origin), there is one thing that cannot be disputed.
After being imported to Vietnam, Hu Tieu has become a familiar dish and has specific characteristics, unmistakable. Especially Hu Tieu in the regions of the Mekong Delta such as Hu Tieu My Tho, Hu Tieu Sa Dec.
The proof is that the noodle dish on Cai Rang floating market was once appreciated by the famous chef Gordon Ramsay to being put up as a “topic” in the Master Chef program.
The flavor of Hu Tieu soup is so distinctive that many contestants have had a hard time recreating it, many even admitting that they don’t know where to start.
4. Bun – Rice Vermicelli
Ah, vermicelli, a dear word for all Vietnamese people. Equally, with pho, vermicelli is famous and present all over the country; it has even been “transformed” into many other versions.
Besides, there are also popular versions of mixed vermicelli such as fried meat vermicelli, grilled pork vermicelli, or dry vermicelli dishes such as bun dau mam tom.
Different types of vermicelli vary by region. More than 2000 years old, Mai Trang vermicelli is used to honor King An Duong Vuong or Hue beef noodle soup with larger fibers than regular vermicelli.
5. Mi Quang/Cao Lau – Vietnamese Yellow Noodles
Vietnam has unique versions of yellow noodles, such as Quang and Cao Lau. Quang noodles are slender, golden yellow noodles made from finely ground rice flour with mild crunchiness. Not too chewy and not too soft when eaten.
While the way to make Cao Lau requires more stages and is more sophisticated than the way to make Quang’s noodles.
Specifically, rice will be soaked in ash water (The maker must use this ash water from the ash of a tree in Cu Lao Cham) so that noodles have a characteristic crispy and dry consistency.
Next, they will carefully filter it and grind it into a powder, in which the maker must take the water used to grind rice from the water of Ba Le well. Next, they used a cloth to repeatedly filter the ground flour mixture to make it dry and pliable before rolling it into pieces and cutting them into strands.
Finally, it will be steamed many times and dried to create Cao Lau. Therefore, the noodles of Cao Lau are often slightly opaque, dark in color, and feel more brutal and more challenging than Quang noodles.
6. Banh Canh – Thick Vietnamese Noodles
Made from rice flour, wheat flour, or tapioca flour, Banh Canh is rolled into sheets then cut into large and short fibers.
The broth for Banh Canh is cooked from shrimp, fish, pork shank, and some regional spices such as pepper, fish sauce, chili, onions… Some famous types of soup can be mentioned as Banh Canh Cha, Banh Canh Ca. The noodle soup is slightly chewy, and the broth is rich and attractive, making many people love it.