Get your noggin around noodles! There are innumerable types of noodles in the Vietnamese repertoire. To help dispel confusion, I’m starting a short series on Vietnamese noodles, the various types, and how to enjoy them. Think of this as a mini glossary on Vietnamese noodles. The first one to tackle is bun – round rice noodles. These are one of the most commonly seen and eaten noodles. In fact, a Vietnamese kitchen would be incomplete without bun (how to pronounce bun). You’ve had them in rice paper rolls (goi cuon, aka summer rolls), bun salad bowls, and bun noodle soups. In Vietnam, they are always freshly prepared but abroad, freshly made bun are hard to find. We use mostly dried bun noodles in the States, and here is the low down on them:
What are bun noodles made of?
Basically rice and water but some elasticity is added by way of a bit of the older batch of dough. The soft dough is pushed through a perforated container into a pot of boiling water to cook, then fished out the water and rinsed quickly to cool. The result is chewy-soft. Dried bun noodles contain some tapioca starch to mimic the chewy texture.