Vietnamese Rice Noodles: Bánh Phở and Bún Explained

Which Vietnamese noodle belongs in which dish?

Vietnamese cooking uses several noodle types. Bánh Phở are flat rice noodles used in Pho. Bún are thin, round rice noodles used in salads and soups. Mì and Japanese Udon are wheat noodles, not rice noodles. At Kichi inside Kaufland, Beim Strohhause 8 in Hamburg, the current menu includes Pho, Bun Salad, and Fried Udon.

Bánh Phở, the flat Pho noodle

Bánh Phở are flat rice noodles. Their width varies. Follow the package instructions because dried and fresh noodles need different soaking or cooking times.

Bún, the thin round rice noodle

Bún are round rice vermicelli. Cooks use them in noodle salads and soups. For a salad, rinse them after cooking and drain them well before adding vegetables, herbs, and sauce.

Mì and Udon are wheat noodles

Mì is a general Vietnamese term for wheat noodles, often made with egg. Udon also use wheat, but they come from Japan. Kichi's Fried Udon are therefore a Pan-Asian noodle dish, not a rice-noodle dish.

Noodle dishes on Kichi's menu

The current menu lists Pho with broad rice noodles and Bun Salad with thin rice noodles. Protein choices include chicken, natural tofu, beef fillet, vegetarian spring rolls, prawns for an extra charge, or crispy duck for an extra charge.

Simple cooking tips

Cooking time changes with the noodle's thickness and brand. Start with the package instructions. Do not leave cooked Bún in hot water, and do not overcook Bánh Phở.

• Prepare sauce, herbs, and vegetables before the noodles are ready.
• Rinse Bún for cold salads, then drain it well.
• Serve Pho noodles soon after they enter the broth.
• Ask about allergens. A rice noodle does not make the full dish gluten-free.

Try the difference at Kichi

Compare broad rice noodles in Pho, thin rice noodles in Bun Salad, and wheat-based Fried Udon. Check the current menu before visiting because prices can change.