Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Vietnamese cuisine includes many types of noodles. These include: Banh canh - thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon. Bun bo Hua ? - signature noodle soup from Hua ?, consisting of rice vermicelli in a beef broth with beef, lemon grass, and other ingredients. Bun thang - soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables. Banh ha i - extremely thin rice vermicelli woven into intricate bundles and often topped with chopped scallions and meat. Banh cua 'n - steamed rice noodle roll, stuffed with minced pork and wood ear mushroom, somewhat similar to a Cantonese dim sum called rice noodle roll, but the rice sheet in banh cua 'n is much thinner and more delicate than the rice noodle used for the dim sum.

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