The Noodle Index
Discover the nuances in our noodle choices, a reflection of the flavorful diversity and texture in Vietnamese cooking.
Thin Egg Noodles
Mi (nho), distinguished by their slender, delicate texture, are a quintessential element of Vietnamese cuisine. Made exclusively from rice flour, they are known for their slightly chewy yet tender consistency, making them ideal for absorbing the rich flavors of traditional Vietnamese broths. At our restaurant, we prepare Mi in authentic styles, combining them with an array of fresh herbs, vegetables, and various proteins to create dishes that celebrate the depth and diversity of Vietnam's culinary heritage. This offering provides an exquisite taste experience for both aficionados and those new to Vietnamese flavors.
Flat Egg Noodles
Mi (lon), a celebrated component of Vietnamese cuisine, are characterized by their wide, flat shape, crafted from wheat flour. This distinctive form lends a pleasingly tender texture, making them perfectly suited for robust and flavorful dishes. Their broad surface area beautifully captures and holds onto rich sauces and broths, enhancing every bite. At our restaurant, we expertly combine these noodles with a fusion of intense flavors from slow-cooked meats and fresh vegetables, creating a harmonious blend that is both hearty and satisfying. Mi (lon) offer a delightful contrast in texture and flavor, showcasing the versatility and depth of Vietnam's culinary heritage.
Thin Vermicelli Noodles
Bun Nho are a delicate and fine variety that hold a special place in Vietnamese cuisine. These slender, vermicelli-like noodles are made from rice flour, resulting in a light and airy texture that is both pleasing to the palate and easy to digest. Their thin, thread-like appearance makes them an excellent choice for lighter dishes, where they gracefully absorb the flavors of broths and dressings without overpowering other ingredients. Bun (nho) are featured in a range of dishes, from refreshing salads to gentle, soup-based meals, perfectly embodying the subtlety and finesse of Vietnamese culinary traditions. They offer a delightful eating experience, especially for those who appreciate nuanced flavors and a lighter touch in their meals.
Thick Vermicelli Noodles
Bun (lon) are a distinctive variety in Vietnamese cuisine, known for their thicker, more substantial texture compared to their finer counterparts. Made from rice flour, these noodles have a smooth, slightly chewy quality that makes them a favorite in heartier dishes. Their robust structure allows them to maintain integrity in soups and stir-fries, absorbing flavors while adding a satisfying bite. Bun (lon) are the foundation of many flavorful creations, pairing exceptionally well with rich broths, vibrant vegetables, and a variety of proteins. They are the ideal choice for diners seeking a more filling noodle experience that still retains the classic, delicate essence of Vietnamese culinary artistry.
Banh (pho) are a cornerstone of Vietnamese cuisine, instantly recognizable by their broad, flat shape and smooth texture. Traditionally made from rice flour, these noodles strike a delightful balance between softness and a firm bite. Their width and pliability make them exceptionally adept at clinging to the flavors of the broth, creating a perfect harmony in each spoonful. Banh (pho) are the star in our Pho dishes, swimming in a rich, aromatic broth accompanied by herbs, spices, and a choice of meats or vegetables. They embody the soul of Vietnamese cooking, offering a comforting and deeply satisfying dining experience that is both familiar and full of new discoveries for our guests.
Banh (dai), less commonly known but equally cherished in Vietnamese cuisine, are characterized by their unique shape and firm texture. These noodles are crafted from a blend of rice and mung bean, giving them a distinctive, slightly elastic quality. Their broader and thicker structure allows them to hold up well in both soups, making them versatile in absorbing and complementing a variety of flavors. At our restaurant, Banh (dai) are a key ingredient in several signature dishes, where they are paired with rich sauces, succulent meats, and fresh vegetables.
Banh (canh) are a unique and beloved element in Vietnamese cuisine, notable for their thick, udon-like texture. Made predominantly from a mixture of rice flour and tapioca starch, these noodles possess a distinctive, slightly chewy and gelatinous consistency. Their substantial diameter and hearty feel make them exceptionally suited for the rich, bold flavors of stews and soups. Banh (canh) are the centerpiece of many comforting dishes, often served in a savory broth with a variety of toppings such as seafood or pork, and garnished with fresh herbs. Their ability to provide a satisfying and robust eating experience makes Banh (canh) a favorite among guests seeking to indulge in the heartier side of Vietnamese cuisine.