Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried.[1]
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Bún thang – soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables[3]
Bún đậu mắm tôm – pressed vermicelli noodles with fried tofu served with shrimp paste[5]
Bún thịt nướng – cold noodle dish consisting of bún with grilled pork
Bún bò Nam Bộ – stir-fried bún with beef, roasted peanut, herbs, and sauce vi:Bún bò Nam Bộ
From mì
Cao lầu – signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs
Mì Quảng – signature noodle dish from Quảng Nam consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs
From bánh phở
Phở – bánh phở in a broth made from beef and spices
Phở xào – stir-fried bánh phở
From hủ tiếu
Hủ tiếu – breakfast dish mainly consisting of pork bone broth, noodles, and various types of toppings, including meat and other garnishes
Rolls
Gỏi cuốn – translated as either "summer roll" or "salad roll"; a cold dish consisting of various ingredients (including bún) rolled in moist dry rice paper
