Bun in Vietnamese Food Culture

Published:  09:14 Thursday - August 18, 2016

Bun in Vietnamese Food Culture

Vietnamese food culture is very diversified with many kinds of dishes as rice, noodle, soup, sweet dessert, cake, etc. And noodle or bun is considered as a main ingredient to make many delicious foods and each region has a special flavor.

The best rice noodles have only two ingredients: rice or rice flour, and water. Rice vermicelli is thin, translucent noodles that are similar to cellophane noodles, with which they are often confused (rice vermicelli are made from rice; cellophane noodles are made from bean starch). There are different varieties of vermicelli depending on their shape: bun roi (stirred vermicelli), bun mam (twisted vermicelli), bun la (vermicelli paper), and bun dem tram (shredded vermicelli).

Rice vermicelli noodles are delicious and easy to prepare. Let’s see how rice vermicelli dishes are prepared step by step!

Before cooking, simply soak rice vermicelli in warm (not hot) water for just two minutes. Then, in order to have a delicious bowl of rice, you should add different kinds of ingredients and vegetables. You can choose one of various ingredients that can be served with vermicelli such as: grilled pork meat, fried rice cakes, snails, fried eggs, lean meat pie, chicken, and crab soup, etc.


Do not be so surprised if you see that each region and locality, even each restaurant, has its own vermicelli dishes with their own recipes. There are a variety of ways to enjoy rice vermicelli, each dish having its own unique taste, for example: “Bun Cha” (vermicelli and grilled chopped meat),“Bun Rieu” (vermicelli and sour crab soup), “Bun Bo” (vermicelli and beef ), “Bun Oc” (vermicelli and snails) and so on.


Rice vermicelli are a part of different Vietnamese cuisines. Walking along some streets and stopping at one rice vermicelli vendor in Hanoi or Sai Gon, you will have chances for tasting various dishes of rice vermicelli with unforgettable flavor.

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