Vietnam is famous for its noodles. You will find noodles everywhere when you visit best places in Vietnam. But do you know how many kinds of noodle? And specific names of each kind in Vietnam? Read this entry and you will find that noodles in Vietnam are not very simple.
The common feature of Noodles in Vietnam is the way to taste.
The first way is to cook noodles with broth, which is made by steaming bones in hours. May be pork bones, beef bones, chicken bones or fish bones. A bowl of noodle soup includes: noodles, kinds of meat depending on that kind of noodle soup (chicken, beef, fish, snail, fish cakes….), broth and fresh greens such as: spring onion, coriander, salads, lettuce, chilli….
The second way is to sautee with meat and taste with greens, chilli…
The difference is material of noodles:
Bún – Rice vermicelli – for best places to visit in Vietnam
Vermicelli is made from rice flour, Tapioca starch. Rice flour is soaked into water, then mixed with Tapioca starch flour on medium heat, with a little cooking oil. The mixture is pressed with a compressor into strips falling down a boiled water pot. Vermicelli stripes well cooked will float on water. Color: White.
Mì – Wheat noodles – must-try food when you visit best places in Vietnam
Wheat noodles are made from wheat flour and egg, so it has the color of yellow. Wheat flour, egg and a little water are mixed together to make a well kneaded dough. The dough is rolled and splitted into small, long strips.
Miến – Cellophane Noodles
Vermicelli usually made from rice flour, mung bean flour, cassava flour, especially arrowroot flour. Arrowroots are milled into powder, then filtered until the color is white enough. The powder is mixed with well cooked flour to form thin sheets. These sheets are hung until all are dry, and splitted into very small and transparent, a little grey strips.
Phở – Rice Noodles – Famous food
Phở noodles are made from rice flour, Tapioca starch, same with vermicelli. Rice flour is soaked into water, then mixed with Tapioca starch flour on medium heat, with a little cooking oil. The mixture is rolled into thin sheets, then splitted into strips. Color: White