New to Vietnamese cuisine? Have a restrictive diet? We get asked about the differences between the noodles at MAU every day, so we wanted to break it down for all you curious folk out there!
- Vermicelli –Long, thin rice noodles. Vermicelli is the base of our Bun Bowls in our “Noodles without broth” section. You can also find these noodles in the soups, Bun Rieu and Bun Moc. Gluten Free!
- Wonton Noodle –Square noodles made with flour and egg, wrapped around a filling of shrimp, pork, garlic, onion and pepper. For an added treat you can add these hand-made delicacies to any of our soups.
- Pho Noodle –Long, thin, square-cut, rice noodles. They are firmer yet thinner than vermicelli and can be found in our Pho Bo, Pho Ga, Pho Tofu, and Hu Tieu soup. Gluten Free!
- Thick Vermicelli –Affectionately called ‘BBH Noodles’ by our staff, these are the plump version of vermicelli which you can find in our spicy “Noodles With Broth” soup, Bun Bo Hue. Gluten Free!
- Egg Noodle –Long, spiraled, wheat noodle made with egg; a popular Pho upgrade for our carb-lovers.
- Kelp Noodle –Translucent noodles made from a kelp extract. These crunchy noodles form the base of our Kelp Noodle Salad. They are gluten free, low in starch, and high in nutrients!
