Banh Pho© Denzil Green
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Banh Pho are flat Vietnamese rice noodles. The width can vary.
Made from rice flour and water, they are white, becoming translucent when cooked.
The noodles have no real flavour of their own, but they absorb other flavours well.
They are used particularly in Pad Thai, and in pho soup.
You can get them fresh at some stores, but it is easier to find them dried.
Cooking Tips
Thin Banh Pho
© Denzil Green
Rinse fresh ones under cold running water, then blanch in boiling water for just a few seconds, and they are cooked.
Dried Banh Pho noodles need to be softened before eating. You want them softened but still chewy.
Consequently for dried ones, either:
- Pour boiling hot water over dried Banh Pho noodles and let stand 15 to 20 minutes; OR
- Soak in cold water for 30 minutes, then boil 3 to 5 minutes, until they have softened but are still chewy. Narrower ones will want 3 minutes, the thicker ones will want closer to the 5 minute range.
Nutrition
Gluten free
Language Notes
Aka “chantaboon” in countries other than Vietnam.