![]() A traditional filling made with ground pork and minced mushrooms is often bundled in these fresh sheets before they’re steamed together. Like bún, they’re stretchy as well as sticky, so there’s no need for adhesive to seal it up. These are flat, thin rice noodle sheets that are often rolled up with something delicious. So add thinner or thicker rice noodles, whether for preference or convenience. But pho doesn’t have to be contingent upon this exact noodle. While it’s easier to find bánh pho as a dried noodle, it’s also sold fresh, as bánh pho tươi, in the refrigerated aisle of some Asian markets. It’s usually made from mostly glutinous rice flour and water and has a delicate, smooth texture that, once wet, you can slurp into your mouth in milliseconds. The typical rice noodle swirling in a bowl of the Vietnamese noodle soup pho is flat-shaped and medium in width, around ⅛"–¼" in thickness (think fettuccine instead of vermicelli). Once cooked, they become opaque, soft, and pliable, with just enough stretch to bounce back when you bite into a mound of them. Dried, they appear translucent white in crinkly bundles, like a bird’s nest. As Andrea Nguyen explains on her website Viet World Kitchen, some makers add a touch of tapioca flour to give it more chew. But, of course, they’re made with rice-usually glutinous rice flour. They’re predominantly called vermicelli in English. These very fine noodles appear in many dishes in Vietnam-stuffed inside a pliable rice noodle sheet in a gỏi cuốn, or summer roll, or served chilled as a bed for a salad. So it’s time to get better acquainted with some varieties of rice noodles’ actual names-here are seven popular varieties. But today rice noodles are widely known around the world. One can understand the business reasons for why restaurants, manufacturers, and publications might reach for a well-known European analogue when describing their dish. While it might have once indicated a specific noodle type, the term has been watered down to be nearly meaningless, except to indicate that the noodles are made with rice. And the analogy seems to have lost its meaning, as you can now find the word vermicelli on packages and recipes for rice noodles as thick as a pencil and flat instead of round. Its round, thin strands may be similar in shape and size to some types of rice noodles but not in texture and flavor. But that is an Italian pasta, made with wheat rather than rice. When translated to English, all too often the name for the specific type of rice noodle gets boiled down (no pun intended) to vermicelli. Rice noodles, as you’d expect, are made primarily from finely milled rice flour-but different types of rice grains have different flavors and textures, and some noodles have added starches. Whether slurped from a steaming bowl of soup or pan-fried with a tangle of slivered vegetables, there are infinite ways to enjoy them as well. There are a lot of ways to make rice noodles throughout Asia, resulting in a slew of textures and appearances. We’ve got glorious recipes, expert tips, handy guides, and so much more. So grab an apron and let us show you how to Make Your Own Noodles. Store-bought noodles are nonnegotiable in our pantries, but homemade noodles? They are something else-earthy, chewy, and ridiculously fun.
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