Drying the noodles   Leave a comment


Drying the noodles
Vietnamese Noodles
Noodles by ingredients
From Wikipedia:-
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. Vietnamese noodles are a popular choice. There are many variations, which include soups and dishes. Spicy beef and noodles is a very popular combination for weddings.

Bánh 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
Bánh hủ tiếu
Bánh phở – flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes
Bún – thin rice vermicelli noodles
Bún sợi to
Bún lá- used in Bún lá cá dầm Ninh Hoà
Bún rối
Bún nắm
Cellophane noodles (called miến, bún tàu, or bún tào) – thin glass noodle made from dzong (canna) starch
Mì – wheat flour noodles, which may be either white or yellow
Lá mì
Bánh đa đỏ- red noodles used in Bánh đa cua Hải Phòng – red noodles with crab, a specialty of Hải Phòng
Bánh đa – rice cracker
Banh pho gao lut – brown rice noodles that are like pho noodles but made from wholegrain rice and can be used in a variety of noodle dishes
Noodle dishes[edit]
Hot noodle soups
Bánh canh – a soup made with bánh canh noodles
Bánh canh cá Nha Trang
Bún bò Huế – signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, lemon grass, and other ingredients
Bún bung – soup made with tomato, Alocasia odora, green papaya, tamarind, green onions and pork.[1]
Bún mắm – vermicelli noodle soup with a heavy shrimp paste broth
Bún ốc – tomato and snail based noodle soup topped with scallions[2]
Bún riêu – rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood.
Bún riêu cua – with crab
Bún riêu cá – with fish
Bún riêu ốc – with snails
Bún lá cá dầm Ninh Hoà
Bún sứa – noodles with jellyfish
Bún thang – soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables[1]
Cao lầu – signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
Hủ tiếu – a soup made with bánh hủ tiếu and egg noodles. This dish was brought over by the Teochew immigrants (Hoa people).
Mì Quảng – signature noodle dish from Quảng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
Phở – bánh phở in a broth made from beef and spices


From Wikipedia:-
Dry noodle dishes
Bánh hỏi – extremely thin rice vermicelli woven into intricate bundles and often topped with chopped scallions and meat
Bún đậu mắm tôm – Pressed vermicelli noodles with fried tofu served with shrimp paste[3]
Bún thịt nướng – a cold noodle dish consisting of bún with grilled pork
Bún xào – stir-fried bún
Hủ tiếu khô – stir-fried bánh hủ tiếu with sauce
Hủ tiếu xào – stir-fried bánh hủ tiếu
Mì khô (also spelled mỳ khô) – stir-fried egg noodles with sauce
Phở xào – stir-fried bánh phở
Hot noodle rolls
Bánh cuốn – steamed rice noodle roll, stuffed with minced pork and wood ear[disambiguation needed] mushroom, somewhat similar to a Cantonese dim sum called rice noodle roll, but the rice sheet in bánh cuốn is much thinner and more delicate than the rice noodle used for the dim sum.
Cold rice paper rolls[edit]
Gỏi cuốn – translated as either “summer roll” or “salad roll”; a cold dish consisting of various ingredients (including bún) rolled in moist rice paper
Hot noodle sheets
Bánh ướt – rice noodle sheets, eaten with nước chấm, fried shallots and a side of chả lụa (Vietnamese pork sausage).

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