Best Rice Noodle

Bún Thịt Nướng is a popular Vietnamese cold noodle dish consisting of thin rice vermicelli topped with grilled marinated pork. The bowl is typically garnished with fresh herbs like mint and perilla, pickled green papaya, crushed roasted peanuts, and crispy fried shallots. It is served with a side of...

Bún riêu is a Vietnamese noodle soup featuring rice vermicelli in a tomato-based broth flavored with crab paste and fermented shrimp paste. The soup typically includes small crab-and-pork dumplings, fried tofu, and is garnished with fresh herbs, bean sprouts, and lime. The broth's tangy character co...

Crossing the Bridge Noodles (Guoqiao Mixian) are a Yunnan dish consisting of rice noodles and raw ingredients cooked tableside in a large bowl of boiling broth sealed by a layer of hot oil, with origins attributed to a legend from the Qing dynasty.

Nom Banh Chok is Cambodia's national noodle dish, consisting of fresh fermented rice noodles topped with a green fish-based curry sauce and raw vegetables, eaten primarily at breakfast.

Boat noodles, known in Thai as kuaitiao ruea, are a regional street food consisting of rice noodles served in a thick, intensely flavored broth. The broth is typically made from pork or beef, dark soy sauce, and a blend of spices, and is uniquely thickened with pork or beef blood to give it a rich,...

Mohinga is a flavorful Burmese soup primarily featuring catfish and rice noodles. It’s notable for being the country's most popular breakfast food and a staple of Burmese cuisine. The complex broth incorporates lemongrass, ginger, and turmeric contributing to its distinctive taste. It is commonly en...

Shan Noodles are a traditional staple dish originating from the Shan people of Myanmar. The dish features flat rice noodles served either dry or in a light broth, accompanied by a richly flavored, tomato-based marinade of ground chicken or pork. Toppings typically include pickled mustard greens, toa...

Idiyappam is a traditional steamed rice noodle dish from South India and Sri Lanka, made by pressing a dough of rice flour and water through a specialized mold called an idiyappam press to produce thin, delicate strands. The noodles are typically steamed and served as a breakfast item, accompanied b...

Guilin rice noodles are a specialty of Guilin, Guangxi, China, featuring thin rice noodles served in a slow-cooked pork-and-herb broth with toppings of braised meat and pickled vegetables, eaten as a staple breakfast dish in the region.

Hu Tieu is a clear broth noodle soup popular in southern Vietnam, with roots tracing back to Cambodian cuisine. The dish typically features chewy tapioca-based noodles or rice noodles served in a savory pork bone broth. It is garnished with a variety of ingredients, including sliced pork, shrimp, mi...

Khao Piak Sen is a traditional Lao noodle soup known for its comforting, savory broth. The dish features fresh, thick rice noodles that are handmade using a combination of rice flour and tapioca starch, giving them a distinctively soft and chewy texture. The noodles are served in a rich, clear broth...

Tom Yum Noodle Soup is a Thai noodle dish that combines the characteristic hot and sour flavors of traditional tom yum broth with rice noodles. Typical ingredients include shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, and chili paste. It is commonly served as a street food or meal-in-...

Sukhothai Noodles are a regional Thai rice noodle dish originating from Sukhothai province in the lower northern region of Thailand. The dish is distinguished by a sweet and tangy broth, typically featuring thin rice noodles topped with ground pork, sliced pork, green beans, bean sprouts, and dried...

Guay teow is a fundamental Thai noodle dish, notable for its flat or thin rice noodles served in a clear broth, commonly adapted into famous local variations like boat noodles.

Pancit Palabok is a traditional Filipino noodle dish consisting of thin rice noodles known as bihon, smothered in a thick, savory shrimp gravy colored bright orange with annatto seeds. The dish is characteristically garnished with a layered array of toppings, including smoked fish flakes, crushed po...

Kuy Teav is a traditional Cambodian rice noodle soup that traces its culinary origins to the Chinese diaspora in Southeast Asia. The dish consists of flat rice noodles served in a clear, savory broth typically made from pork or beef bones, and is commonly garnished with ground meat, bean sprouts, fr...

Sevai is a type of thin rice noodle popular in South Indian cuisine, particularly in Tamil Nadu, Karnataka, and Kerala. The noodles are typically extruded from a fermented or steamed rice flour dough using a specialized press. Unlike the closely related idiyappam, which is usually served with stew,...

Pho Ga is a traditional Vietnamese chicken noodle soup that offers a lighter alternative to the classic beef pho. The dish consists of flat rice noodles served in a clear, fragrant broth made by simmering chicken bones with charred ginger and spices. It is typically garnished with scallions, cilantr...

Khao Poon Nam Jaew is a traditional Lao noodle soup consisting of fresh rice vermicelli served in a rich, spicy coconut curry broth. The soup base is typically flavored with ingredients like lemongrass, galangal, kaffir lime leaves, and fermented fish paste. It is commonly garnished with shredded ca...

Bún đậu mắm tôm is a traditional Vietnamese street food dish that originated in Hanoi. The meal centers on three primary ingredients: thin rice vermicelli (bún), fried tofu (đậu), and a pungent fermented shrimp paste (mắm tôm) used as a dipping sauce. The dish is typically served on a single plate a...

Jakarta street food of rice vermicelli, tofu, and bean sprouts in peanut sauce, considered a signature dish of the Indonesian capital and commonly sold by roadside vendors.