Top 12 Vietnamese Noodle Dishes

Pho is a traditional Vietnamese dish that has gained popularity worldwide for its delicious flavors and comforting qualities. This noodle soup is typically made with a clear, aromatic broth, thin rice noodles, and an array of toppings. The star of the dish is the thinly sliced beef or chicken, which is added to the piping hot broth, allowing it to cook to perfection. The broth itself is infused with a blend of spices, including star anise, cinnamon, and cloves, which gives it a rich and fragrant taste. Pho is often served with an assortment of fresh herbs, such as Thai basil, cilantro, and bean sprouts, which add a refreshing element to the dish. Additionally, lime wedges and sliced chilies are commonly provided as condiments, allowing diners to customize the flavor to their liking. 

Bún bò Huế is a popular and flavorful Vietnamese noodle dish that originates from the ancient imperial city of Huế in central Vietnam. This dish is known for its rich and spicy broth, tender beef, and thick rice noodles. The broth is the star of the dish, made with a combination of beef bones, lemongrass, shrimp paste, and a variety of aromatic spices. The resulting broth is robust, slightly sweet, and has a vibrant red color from the use of chili oil. It is simmered for hours to develop its complex flavors. The dish is traditionally served with thinly sliced beef shank, pork knuckle, and various other cuts of beef. These meats are tender and succulent, adding a satisfying texture to the dish. Alongside the noodles and meat, the bowl is garnished with fresh herbs like Thai basil, mint, and bean sprouts, which add a refreshing element to the dish. Bún bò Huế is often enjoyed with a side of lime wedges, chili sauce, and shrimp paste for added flavor. This dish is a delightful balance of spicy, savory, and tangy flavors.

Bun cha is a popular Vietnamese noodle dish that is celebrated for its harmonious combination of flavors and textures. This delightful dish consists of three main components - grilled pork, vermicelli noodles, and a vibrant dipping sauce. The grilled pork is the star of the dish, marinated with a blend of garlic, lemongrass, and fish sauce. The meat is then charred to perfection, resulting in a smoky and tender flavor. The vermicelli noodles, known as bun, provide a light and chewy base for the dish, creating a satisfying balance. What truly elevates bun cha is the dipping sauce, which adds a burst of freshness and tanginess. This sauce is made from fish sauce, sugar, lime juice, garlic, and chili, creating a perfect blend of sweet, sour, and spicy flavors. The sauce is filled with pickled vegetables, adding a refreshing crunch to each bite. 

Cao lầu is a traditional Vietnamese noodle dish that originates from Hoi An, a charming city in central Vietnam. This dish is beloved for its unique combination of textures and flavors. Cao lầu is made with thick rice noodles that have a chewy and slightly firm texture, giving them a distinctive bite. The noodles are then topped with slices of succulent pork, crunchy bean sprouts, fresh herbs like mint and cilantro, and crispy pieces of deep-fried pork rind. What sets Cao lầu apart from other Vietnamese noodle dishes is its special broth. The broth is made by simmering pork bones and shrimp shells with various spices and herbs for hours, resulting in a rich and flavorful base. The noodles and toppings are then arranged in a bowl and generously ladled with the fragrant broth. The dish is typically garnished with a squeeze of lime and a sprinkle of chili flakes for an added kick. 

Bún riêu is a popular Vietnamese noodle dish known for its flavorful broth and unique ingredients. This dish typically consists of rice vermicelli noodles served in a tangy tomato-based broth. The broth is made by simmering pork bones, crab paste, and dried shrimp, creating a rich and savory base. What sets bún riêu apart from other noodle dishes is its main ingredient - crab. The broth is filled with small pieces of crab meat, giving it a distinct taste and texture. Along with the crab, the dish is often topped with a variety of ingredients such as tofu, fried tofu skin, pork, and shrimp. To enhance the flavors, bún riêu is traditionally served with a side plate of fresh herbs, including Vietnamese coriander, mint, and bean sprouts. 

Bánh cuốn is a traditional Vietnamese dish that consists of delicate rice noodle rolls filled with a mixture of minced pork, mushrooms, and onions. This dish is loved for its light and flavorful taste, making it a popular choice for breakfast or a light meal. The process of making bánh cuốn involves steaming a thin rice batter on a cloth stretched over a pot of boiling water. Once cooked, the rice noodle sheets are carefully rolled and filled with the savory mixture. The rolls are then served with a side of Vietnamese fish sauce, which adds a tangy and slightly sweet flavor to the dish. Bánh cuốn is often garnished with fried shallots, fresh herbs such as cilantro and mint, and served with slices of Vietnamese sausage or steamed pork. 

Mì Quảng is a popular Vietnamese noodle dish that originates from the Quảng Nam province in Central Vietnam. It is a flavorful and vibrant dish that showcases the rich culinary heritage of the region. The dish features wide rice noodles, which are cooked until al dente and then topped with a variety of ingredients. The most common toppings include tender slices of pork or chicken, shrimp, boiled egg, and fresh herbs such as mint and cilantro. The dish is also garnished with crunchy peanuts and crispy rice crackers for added texture. What sets Mì Quảng apart from other Vietnamese noodle dishes is the distinct turmeric-infused broth. The broth is made from simmering bones, shrimp, and spices, which gives it a fragrant and slightly sweet flavor. This broth is then poured over the noodles and toppings, creating a hearty and comforting bowl of goodness. 

Bún thịt nướng is a popular Vietnamese noodle dish that combines grilled pork, rice vermicelli noodles, fresh herbs, vegetables, and a flavorful dressing. This dish is a harmonious blend of different textures and flavors, making it a favorite among locals and tourists alike. The star of the dish is the tender and juicy grilled pork, marinated in a mixture of fish sauce, garlic, lemongrass, and various spices. The pork is grilled to perfection, resulting in a smoky and charred flavor that adds depth to the dish. The grilled pork is then thinly sliced and served on top of a bed of rice vermicelli noodles. Accompanying the noodles and pork are an array of fresh herbs and vegetables, such as mint, cilantro, lettuce, bean sprouts, and cucumber. These ingredients provide a refreshing and crunchy contrast to the richness of the pork. To complete the dish, a tangy and slightly sweet dressing is poured over the noodles and pork. This dressing is made from a combination of fish sauce, sugar, lime juice, and chili, creating a balanced and zesty flavor profile. Bún thịt nướng is typically served with a side of roasted peanuts and a drizzle of Nuoc Cham, a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and garlic. 

Bánh canh is a popular Vietnamese noodle dish that is known for its thick and chewy noodles. This dish originated in the southern region of Vietnam, but it can now be found throughout the country. The noodles used in bánh canh are typically made from a combination of rice flour and tapioca starch, giving them their unique texture. The noodles are then served in a flavorful broth that is often made with pork or seafood. Common toppings for bánh canh include shrimp, pork, crab meat, and herbs such as cilantro and green onions. 

Bánh hỏi is a unique dish made from thin, delicate rice vermicelli noodles, often resembling a thin woven mat. The noodles are typically served with a variety of accompaniments and toppings, creating a vibrant and flavorful meal. To prepare bánh hỏi, the rice vermicelli noodles are first soaked and then steamed until they become soft and translucent. They are then arranged in small, bite-sized portions on banana leaves or plates. The noodles are usually served with a selection of meats, such as grilled pork, shrimp, or chicken. Fresh herbs like mint, cilantro, and basil are also commonly included, along with crunchy vegetables like cucumber and bean sprouts. The dish is traditionally eaten by wrapping a portion of the noodle, meat, and herbs in a piece of lettuce or mustard leaf and dipping it into a tangy and savory sauce made from fish sauce, garlic, chili, and lime juice. The combination of flavors and textures in bánh hỏi creates a delightful and refreshing dining experience. 

Bún mắm is a popular Vietnamese noodle dish that originates from the Mekong Delta region in Southern Vietnam. It is a flavorful and aromatic dish that combines various ingredients to create a unique and satisfying culinary experience. The dish starts with a base of thick rice vermicelli noodles, which are cooked to perfection and then topped with a variety of toppings. These toppings often include sliced pork, shrimp, squid, and fried fish cakes, providing a delicious mix of flavors and textures. What truly sets bún mắm apart is its signature broth. Made from fermented fish sauce, tamarind, and a blend of spices, the broth is rich, savory, and slightly sweet. 

Bún kèn is a flavorful Vietnamese dish that harmonizes rich, fishy, crunchy, sweet, and sour elements, celebrating the country's abundant seafood and tropical fruits. The fish-infused broth, enriched with coconut milk and lemongrass, boasts a thick consistency, amber hue, and a distinctive tang. Poured over white rice noodles (bún), the dish is adorned with an array of fresh herbs, finely ground fish, bean sprouts, and a crunchy blend of shredded green papaya and cucumber. A touch of fresh red chili and a squeeze of lime unite these diverse flavors, creating a bowl that evokes a tropical paradise with its vibrant colors.