If you’ve ever enjoyed a bowl of authentic Vietnamese beef pho soup, then you’re probably familiar with the two types of carbs commonly used to make this dish: rice vermicelli and pho noodles.
What are rice vermicelli and pho noodles?
Rice vermicelli, also known as bun, are thin, translucent noodles made from rice flour. They are commonly used in Vietnamese cuisine in dishes like bun cha (grilled pork noodle salad) and bun bo hue (spicy beef noodle soup). On the other hand, pho noodles are flat and wider, made from a mixture of wheat and rice flour. They are typically used in pho dishes, like beef pho soup.
Aside from Vietnamese cuisine, rice vermicelli is also a staple in other Southeast Asian countries like Thailand, Malaysia, and Indonesia. In Thailand, it is used in dishes like pad thai and som tam, while in Malaysia and Indonesia, it is commonly used in dishes like laksa and gado-gado.
Pho noodles, on the other hand, have gained popularity outside of Vietnam and can now be found in many Asian restaurants around the world. They are often used in fusion dishes like pho tacos and pho burgers. However, traditional pho dishes still remain popular, with variations like chicken pho and vegetarian pho becoming more common.
The history and origin of rice vermicelli and pho noodles
Both rice vermicelli and pho noodles have their origins in Vietnam. Rice vermicelli, in particular, is believed to have been introduced to Vietnam by Chinese immigrants during ancient times. Pho noodles, on the other hand, are said to have been created by northern Vietnamese rice farmers to use up leftover rice flour.
Rice vermicelli and pho noodles have become staples in Vietnamese cuisine and are enjoyed all over the world. Rice vermicelli is commonly used in dishes such as bun cha and bun bo hue, while pho noodles are the star of the popular dish, pho. Both types of noodles are versatile and can be used in a variety of dishes, from soups to salads to stir-fries. In recent years, there has been a rise in popularity of Vietnamese cuisine, leading to an increase in demand for rice vermicelli and pho noodles in international markets.
Texture comparison: rice vermicelli vs pho noodles
One of the main differences between rice vermicelli and pho noodles is their texture. Rice vermicelli has a softer and more delicate texture, while pho noodles have a firmer texture that’s chewy and almost slightly elastic.
Another difference in texture between rice vermicelli and pho noodles is their thickness. Rice vermicelli is typically thinner than pho noodles, which can vary in thickness depending on the region and style of pho. The thinner texture of rice vermicelli allows it to absorb flavors more easily, making it a popular choice for dishes like Vietnamese bun cha or Thai pad see ew. On the other hand, the thicker texture of pho noodles makes them more durable and able to hold up to the hot broth in a bowl of pho.
Which one is more traditional in beef pho soup – rice vermicelli or pho noodles?
Traditionally, beef pho soup is made with pho noodles. However, in southern Vietnam, it’s not uncommon to see rice vermicelli used instead. Ultimately, the choice between rice vermicelli and pho noodles comes down to personal preference.
Another factor that can influence the choice of noodle in beef pho soup is the region in which it is being made. In northern Vietnam, pho noodles are the more common choice, while in the south, rice vermicelli is often used. Additionally, some chefs may choose to use a combination of both types of noodles for added texture and flavor. Regardless of the noodle choice, the key to a delicious beef pho soup is in the rich, flavorful broth and fresh ingredients.
Nutritional value comparison: rice vermicelli vs pho noodles
Rice vermicelli and pho noodles have similar nutritional values. Both are low in fat and calories and contain a good amount of carbohydrates. However, rice vermicelli has slightly fewer calories and carbohydrates than pho noodles.
Another difference between rice vermicelli and pho noodles is their protein content. Pho noodles are made with wheat flour and therefore contain gluten, which makes them higher in protein than rice vermicelli. However, rice vermicelli is a good source of complex carbohydrates, which provide sustained energy and help regulate blood sugar levels.
It’s also worth noting that the nutritional value of rice vermicelli and pho noodles can vary depending on how they are prepared and what ingredients are added. For example, if pho noodles are served in a broth made with fatty meats, the dish will be higher in calories and fat. Similarly, if rice vermicelli is served with a sauce made with high-fat ingredients, it will also be higher in calories and fat.
Rice vermicelli and pho noodles in different types of Vietnamese dishes
Aside from beef pho soup, rice vermicelli and pho noodles are also used in various Vietnamese dishes. Rice vermicelli is commonly used in salads and stir-fries, while pho noodles are used almost exclusively in pho dishes.
Another popular Vietnamese dish that uses rice vermicelli is bun cha, which consists of grilled pork served with rice vermicelli, fresh herbs, and a dipping sauce. Pho noodles can also be used in non-soup dishes, such as stir-fried pho noodles with vegetables and meat. Additionally, both rice vermicelli and pho noodles can be used in cold noodle salads, such as bun thit nuong, which features grilled pork and vegetables served over a bed of rice vermicelli.
The best way to prepare rice vermicelli and pho noodles for beef pho soup
To prepare rice vermicelli and pho noodles for beef pho soup, you need to soak them in hot water until they become soft, usually for about 10-15 minutes. Then, you can add them directly to the broth to cook for a few more minutes until they’re fully heated through.
It’s important to note that you should rinse the noodles with cold water after soaking them to remove any excess starch and prevent them from sticking together. Additionally, if you’re using dried noodles, you should follow the package instructions for soaking time and adjust accordingly. Over-soaking can result in mushy noodles, while under-soaking can leave them tough and chewy.
How to store leftover rice vermicelli and pho noodles
If you have leftover rice vermicelli or pho noodles, store them in an airtight container in the refrigerator for up to 3 days. To reheat them, simply soak them in hot water until they become soft again.
It’s important to note that if the noodles have been mixed with sauce or broth, they may not keep as well and should be consumed within 1-2 days. Additionally, if you plan on freezing the noodles, it’s best to do so before adding any sauce or broth to prevent the noodles from becoming mushy when reheated.
When reheating the noodles, you can also add them directly to a pot of boiling soup or broth for a quick and easy meal. Alternatively, you can stir-fry the noodles with vegetables and protein for a delicious and filling stir-fry dish.
Popular variations of beef pho soup with rice vermicelli and pho noodles
Aside from the classic beef pho soup, there are several popular variations that use either rice vermicelli or pho noodles. For example, you could try a spicy beef pho soup with rice vermicelli (bun bo hue) or a chicken pho with pho noodles (pho ga).
Another popular variation of beef pho soup is the addition of beef meatballs. These meatballs are made with a mixture of ground beef, garlic, and spices, and are added to the soup for a delicious and hearty meal. Additionally, some restaurants offer a vegetarian version of pho soup, which uses vegetable broth and tofu instead of meat. This version is a great option for those who are looking for a meat-free alternative.
Conclusion: which one is better for beef pho soup – rice vermicelli or pho noodles?
Ultimately, the choice between rice vermicelli and pho noodles for beef pho soup comes down to personal preference. Both are delicious and offer unique textures and flavors. However, if you’re a purist and want to stick with tradition, then go with pho noodles. But if you’re feeling adventurous, why not try rice vermicelli? It could be your new favorite way to enjoy beef pho soup!
Another factor to consider when choosing between rice vermicelli and pho noodles for beef pho soup is the nutritional value. Rice vermicelli is a healthier option as it is lower in calories and carbohydrates compared to pho noodles. It is also gluten-free, making it a great choice for those with gluten intolerance. On the other hand, pho noodles are a good source of carbohydrates and provide more energy. So, if you’re looking for a lighter and healthier option, rice vermicelli is the way to go. But if you need a more filling and energy-boosting meal, then pho noodles are the better choice.