Rice noodles are made from rice flour and water, produced in several widths and formats that are used in largely non-interchangeable ways across East and Southeast Asian cuisines. They are naturally gluten-free.
Primary types by width
Rice vermicelli (米粉, 1–2 mm): The thinnest format. Used in gỏi cuốn (Vietnamese fresh rolls), bún chả, bún thịt nướng, and Southeast Asian stir-fries. Available dried (soak in water before use) and fresh. Texture: delicate, tender.
Sen lek / Pad Thai noodles (3 mm): The standard width for pad Thai. Also used in Thai stir-fry noodle dishes. Soak in room-temperature water (not boiling) 20–30 minutes before use.
Banh pho / Rice stick noodles (flat, 3–10 mm): The flat ribbon format used in pho bo and similar Vietnamese noodle soups. Width varies: 3 mm (pho in the south), 5–8 mm (pho in Hanoi style). Soak in cold water 30 minutes before use in soups; or boil briefly (1–2 minutes) in water.
Sen yai / Wide rice noodles (15–20 mm): The widest flat format, used in pad see ew and beef ho fun (干炒牛河). Available fresh (from refrigerator sections of Asian grocery stores) or dried. Fresh sen yai must be separated by hand before use.
Preparation differences
- Dried vermicelli and thin noodles: soak in room-temperature water until pliable, 15–30 minutes; they finish cooking in the dish
- Fresh wide noodles: no soaking required; handle gently as they tear; separate before use
- Boiling for soups: 1–3 minutes in boiling water; drain and rinse with cold water to stop cooking before adding to hot broth
Texture after cooking
Rice noodles do not hold their texture for long once cooked. They continue absorbing liquid and become soft and gummy if left in soup or sauce. Serve and eat immediately. For meal-prep, store cooked noodles separately from sauce and combine just before serving.