Vietnamese Noodles - An Overview

When most foreigners think of Vietnamese cuisine, and Vietnamese noodles in particular, “Phở” instantly comes to mind. In fact, “phở” is not the only type, though it is undoubtedly the most renowned, among the many kinds of Vietnamese noodles including “bún,” “miến,” “hủ tiếu,” and others.

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Paddy fields stretching across the country provide a vast quantity of rice, the principal ingredient used to produce most Vietnamese noodles. It can be said that noodles in Vietnam exhibit a remarkable diversity in shapes and recipes. Noodles can be fresh or dried, white or brown, flat or round, served in a bowl of broth, mixed with herbs in a salad, or stir-fried with various meats and vegetables.

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“Vietnam is a noodle-loving nation,” many would agree. While “cơm”—boiled rice—is the irreplaceable main course for Vietnamese family dinners, noodles are the preferred choice for breakfast, lunch, and late-night snacks for many locals. Some cook it themselves and enjoy it at home, while others prefer spending time at familiar roadside stalls or restaurants to savor their favorite dishes and chat with friends.

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In 2025, many varieties of Vietnamese noodles are now available in the form of instant noodles, making the cooking process much more convenient and time-saving. However, many Vietnamese still love to enjoy noodles at roadside stalls for their authentic flavors and lively atmospheres, which have become an integral part of their eating culture.