Vietnamese Noodles
South-east Asian cooking uses noodles in great quantities. If the main dish doesn't contain rice to provide the starch content of the meal, then it will consist of noodles. They are eaten at all hours of the day, in a soup for breakfast, simply stir-fried for a quick and filling snack, or more elaborately incorporated into a main dish with meat, fish and vegetables. It is no wonder that the most common type of food stall in Vietnam is the "rice and noodle" shop, as these two ingredients form the basis of every dish.
In Vietnam and Cambodia, there are a variety of noodles, many of them made from rice. The everyday noodles in Vietnam fall into three main types best banh mi saigon bun, which are long and thin, similar to Italian vermicelli and called rice sticks - they are used in soups, side dishes, and as a wrapping for meat and seafood; banh pho, also called rice sticks, but they are flatter, thicker and sturdier, ideal for substantial soups such as pho, and stir-fries; and the fine banh hoi which resemble angel hair pasta and are primarily used in thin broths.
DRIED RICE "VERMICELLI" NOODLES
Often referred to as vermicelli, these dried rice noodles (bun), made from rice flour, salt and water, are thin and wiry and sold in bundles. Before using, they must be soaked in water until pliable and then the noodles only need to be cooked in boiling water for a few seconds, until tender and al dente like Italian pasta. In Vietnam, these noodles are used in soups and salads - they are often used to wrap around raw vegetables and herbs in Vietnamese table salad, as well as to wrap around grilled meats and shellfish.
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