Skip to content
LoginRegister
WhatToEat.Today

Recipes with thick round rice noodles

3 recipes that use thick round rice noodles, with photos, step-by-step instructions and cook times. The quickest, Bún cá Hải Phòng, takes 50 minutes. It is most often cooked with fish sauce, lime and coriander.

Got a few things in the fridge? Search by everything you have

Bún cá Hải PhòngFish noodle soup

The port city of Hải Phòng starts the day with bún cá: a tomato-tinted broth, fried pieces of turmeric-marinated fish and soft fish cake, round rice noodles, fistfuls of dill and celery and a slick of chilli, eaten at tiny plastic tables by the docks. Snakehead is traditional, but any firm white fish works. Chef's tip: fry the fish and add it to each bowl at the end; simmered in the broth, it breaks up and turns the soup cloudy and muddy-tasting.

50 minVietnamesePasta & NoodlesGluten free
by KrazyBadal 0 views

Nan gyi thokeThick rice noodle salad

Thick as a pencil and pleasingly slippery, nan gyi noodles are the heart of a breakfast that Mandalay tea shops have served for generations, and that has spread to stalls across Yangon. The noodles are mixed by hand with a rich chicken curry thickened with toasted chickpea flour, then piled with halved boiled eggs, raw onion, crisp garlic and a squeeze of lime, so each mouthful is creamy, savoury, sharp and a little crunchy. Locals eat it with a cup of strong sweet tea and a side of clear broth. Many home cooks add the chickpea flour straight into the hot curry and get lumps; whisk it with cold water first and it melts into a velvety sauce. Chef's tip: soak the sliced onion in iced water for 10 minutes; it stays crisp but loses its harsh bite, which keeps the salad fresh rather than fiery.

60 minBurmesePasta & Noodles
by KrazyBadal 0 views

Bun bo HueSpicy beef noodle soup

Huế, once the seat of Vietnam's emperors, is known for food that is spicier and bolder than in the north or south, and this soup is the city's breakfast. Compared with pho it is louder in every way: the broth smells of lemongrass and fermented shrimp, it glows red with chilli oil, and the noodles are thick and round. Beef shank and slices of pork hock go in every bowl, often with pork roll, and it comes with a plate of mint, banana blossom and bean sprouts. Locals add pig's blood cubes too, which we leave out here. Chef's tip: bruise the lemongrass stalks hard with a rolling pin before they go in, so their oils flood the broth.

180 minVietnameseSoupsSpicy
by KrazyBadal 0 views

Goes well with thick round rice noodles