Bun (Rice Vermicelli)
フォーより食べられている！ベトナム人の真の主食麺
Description
Thin, cylindrical rice vermicelli. Consumed far more frequently than Pho in Vietnam, used in soups, salads, and fresh spring rolls.
Classification: Noodles
Shops selling Bun (Rice Vermicelli)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice flour
- Water
- Salt
Instructions
- Boil dried Bun in plenty of water.
- Wash thoroughly under running water to remove starch.
- Drain and portion.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Somen noodles (wheat, but similar texture)
Pairing
Bun Cha / Fresh Spring Rolls
Trivia
Bun is 'extruded' through a mold, whereas Pho is 'steamed as a sheet and cut'. The production methods are completely different.
Eating tips & etiquette
When eaten dry or as a dipping noodle, loosen the clumps with chopsticks and slurp with herbs and sauce.
Allergen
None