Dried, Available fresh in Vietnam, but dried overseas (see page 32 for preparation). Generally speaking, bun are round noodles while banh noodles are flat. Banh cuon: Fresh rice sheets made from a batter steamed directly on a stretched cloth. Served plain or rolled and stuffed. Variants also exits, with shrimp and chives cooked directly in the batter. Banh hoi: Angel-hair rice noodle sold dried in skeins swirled into squere cakes. It often accompanies grilled meats.
 

This rice noodle is preferred for pho, and is available fresh and dried in three widths. The thinnest is about 1/16 inch (2mm) wide.
 

Made from rice starch and blended with tapioca starch to make them more durable. Use in soups or in Chinese-style stir-fries. Available dried, and also called “rice sticks”.

Very thin and brittle sheets made from ground rice amylase, and sometimes tapioca starch. Soften prior to using (see page 34), and eat raw, as in fresh spring rolls, or fried. Usually round, the two standard sizes are about 6 inches (15 cm) and 9 inches (23 cm) in diameter.

Thin to medium-wide egg and/or wheat noodles. Sold both fresh (refrigerated) and dried. Unilieked but are boiled until tender and drained before adding to some soups, such as steamboats, and to Chinese-style stir-fries.