Bun - Rice Vermicelli: A Guide to Vietnam's Iconic Noodle Dishes

Bun - Vietnamese rice vermicelli - is a thin, round noodle made from rice flour and water. It’s one of the most widely used noodles in Vietnamese cooking, showing up in everything from grilled pork salads to rich crab soups. But despite always being called bun, this noodle takes on many forms depending on the dish and region, which is where the charm begins.

1. An introduction to Vietnamese rice vermicelli

In Vietnamese, the word Bún refers to the noodle itself—soft, white, and springy—but it also appears at the start of many dish names, like Bun Cha, Bun Bo Hue. In those cases, it’s shorthand for an entire dish where Bun is the main component. So when you see Bun on a menu, you might be looking at a full meal built around it. Either way, you’re about to eat a dish distinctly Vietnamese.

To understand Bun, it helps to first understand vermicelli. Vietnamese rice vermicelli is made by soaking and grinding white rice into a fine flour, then mixing it with water to create a batter. This batter is then extruded through fine holes to form noodles, which are briefly cooked and rinsed with cool water. The result is a noodle that’s soft, slightly chewy, and slippery, with a neutral taste that’s perfect for soaking up broths, dressings, and sauces. Good Bun should be tender without being mushy, slightly bouncy to the bite, and not too sticky or clumpy. High-quality Bun is bright white, fresh, and separates easily.

There are several forms of Bun, each with their own uses. The most common is fresh vermicelli (Bun Roi), used in both soups and dry dishes. Dried vermicelli (Bun Kho) is sold in bundles and rehydrated before use, it’s firmer and more widely available outside Vietnam. In some regions, you might come across rice vermicelli sheets (Bun La), thick round discs of noodle pressed into flat cakes and torn apart before eating. Central Vietnam also features Bun Ep, a slightly compressed form that holds up well in bold, spicy broths.

Although Bun is eaten nationwide, it subtly changes depending on where you are in Vietnam. In the North, the noodle tends to be finer and softer, often paired with clear, refined broths and delicately balanced flavours. Dishes like Bun Cha Hanoi (grilled pork patties with dipping sauce), Bun Thang (a broth with thinly sliced egg, chicken, and ham), Bun Oc (a light, sour snail soup), and Bun Rieu Cua (crab and tomato noodle soup) reflect this elegant approach.

In Central Vietnam, Bun becomes thicker and firmer to suit the region’s bold, spicy cuisine. Think of Bun Bo Hue, the iconic spicy beef noodle soup from Hue, packed with lemongrass, chilli oil, and robust broth. Other local favourites like Bun Mam nem (dry noodles with pork and fermented anchovy sauce) and Bun Ca from Nha Trang (fish noodle soup with fish cakes) also showcase the central love for intensity and heat.

Down South, the noodle is springier and often used in rich, sweet-savory broths or vibrant, herb-heavy bowls. Southern dishes like Bun Mam (a powerful fermented fish noodle soup) and Bun Nuoc Leo (a Mekong Delta dish with fish, shrimp, and roasted pork) are layered and hearty, often paired with large plates of fresh herbs and vegetables.

So while Bun may seem like a single ingredient, its shape, texture, and role shift across the Vietnamese map.

2. The diverse world of Bun dishes: Dry vs. soup-based styles

Soup-based Bun dishes: Comforting, rich, and full of depth

Soup-style Bun dishes are warm and hearty, often served in large bowls filled with hot broth, noodles, and proteins. These dishes highlight Vietnam’s regional broth styles ranging from light and elegant in the North to fiery and bold in the Central region, to sweet-savory complexity in the South.

The noodle in soup-based Bun is slightly softer, having absorbed some of the broth. What ties these dishes together is the interplay of herbs, umami-rich stocks, and fresh garnishes like lime, bean sprouts, and chilli.

Examples of soup-based Bún dishes Bun Bo Hue, Bun Rieu Cua, Bun Moc, Bun Oc, Bun Thang.

Dry Bun dishes: Fresh, light, and celebration of texture

Dry Bun dishes are typically served at room temperature. They start with a base of cold vermicelli noodles, topped with a delightful array of ingredients. You'll often find savory grilled meats, crispy spring rolls, or a classic combination of tofu and pork, all complemented by fresh herbs. Instead of hot broth, these dishes come with a small bowl of sauce, which may be a tangy-sweet dipping sauce made from fish sauce, lime juice, sugar, garlic, and chilli. Alternatively, Bun Dau dishes feature a pungent shrimp paste for a bolder flavor profile.

The beauty of these dry noodle dishes lies in their interactive nature. Rather than being submerged in liquid, the noodles are meant to be mixed thoroughly with the sauce and all the toppings, ensuring every bite is bursting with flavor. Another popular way to enjoy them is by dipping each ingredient into the sauce as you eat. This style truly allows the texture of the noodles to shine: they're wonderfully springy, light, and just slightly chewy. The result is a meal that's incredibly refreshing, vibrantly flavorful, and absolutely ideal for a hot day.

A few popular dry-style Bún dishes include Bun Cha, Bun Thit Nuong, Bun Dau Mam Tom, Bun Tron.

Understanding whether a Bun dish is dry or soup-based helps you know what to expect before ordering, allowing you to choose exactly what you're craving. It also truly highlights how versatile this humble noodle is. The same delicate vermicelli can be the foundation for something smoky and grilled, or it can soak up the rich flavors of a slow-simmered, brothy soup. So, next time you see "bun" on a menu here in Hanoi or anywhere else in Vietnam, ask yourself: Are you in the mood to mix or to sip?

3. The must-try Bun - rice vermicelli dishes

Vietnam’s love for Bún has produced an incredible variety of dishes—from light, refreshing bowls to bold, spicy soups. Below are some of the most iconic and widely loved Bún dishes, each offering its own texture, flavour, and regional character.

Bun Cha - Hanoi street food icon

Bun Cha or Grilled Pork with Rice Vermicelli and Dipping Sauce is Hanoi's undeniable culinary star! This beloved dish features succulent grilled pork patties and smoky, tender pork belly slices, served in a bowl of warm, perfectly balanced sweet-savory dipping sauce. On the side, you'll find a generous mound of cool vermicelli noodles, an abundance of fresh aromatic herbs. The ritual is simple: dip and savor. Every bite delivers an irresistible blend of smoky char, refreshing coolness, and incredible satisfaction – a true taste of Hanoi.

Bun Bo Hue - Hue specialty

Don’t let the name fool you, this is nothing like pho. Bun Bo Hue (Spicy Beef Noodle Soup) is a bold, spicy, lemongrass-infused broth brimming with tender beef shank, hearty pork knuckle, flavorful crab sausage, and for the adventurous, sometimes congealed blood for an authentic touch. Its thicker, firmer noodles are perfectly matched to the robust, aromatic depths of the broth. It's an intense, soul-warming, and utterly unforgettable experience that truly represents the vibrant cuisine of Hue Imperial City.

Bun Rieu Cua - Northern Vietnam's comforting soup

From the Northern heartland comes Bun Rieu Cua - Crab Paste Noodle Soup, a truly vibrant and comforting soup. This dish features a bright, tomato-based broth infused with a savory crab mixture that beautifully forms soft, cloud-like "cakes" as it cooks. It's often served generously with golden fried tofu, slices of savory Vietnamese pork sausage, and a fresh tangle of aromatic herbs. Tangy, incredibly rich, and delightfully sour, Bun Rieu Cua is a true flavor bomb that somehow still leaves you with a soft, wonderfully comforting finish.

Bun Thang - Hanoi delicacy

Next up, let's explore Bun Thang (Chicken and Egg Noodle Soup), a true culinary gem often reserved for special occasions in Northern Vietnam. This highly refined dish begins with a delicate, crystal-clear chicken-based broth, a testament to subtle yet profound flavors. Its visual appeal is undeniable, meticulously adorned with finely shredded chicken, thin strips of flavorful Vietnamese ham, delicate omelette ribbons, and sometimes a hint of dried shrimp. Every topping is precisely cut into neat, uniform threads, creating a visually stunning and exquisitely layered experience that's both subtle in taste and deeply satisfying.

Bun Moc - The heart warming soup

Common in both Northern and Southern Vietnam, Bun Moc (Pork Meatball Vermicelli Soup) offers a beautifully light, clear pork broth – comforting without being overwhelming. The star of the show is the collection of tender, flavorful meatballs, often made from finely ground pork and mushroom. Depending on the region or preference, you might also find soft tofu, slices of Vietnamese sausage, or various mushrooms adding to its simple charm. Bun Moc is truly a go-to everyday noodle soup, cherished for its subtle flavors and deeply satisfying, gentle nature. It's a dish that's incredibly easy to fall in love with.

Bun Dau Mam Tom - A bold delight with fermented shrimp paste

Bun Dau Mam Tom is a truly unique dry-style Bun dish that's a cornerstone of Northern Vietnamese comfort food. This no-frills delight brings together perfectly crisp fried tofu, refreshingly cool vermicelli noodles, and an abundance of fresh herbs. Often, you'll find it elevated with delicious extras like tender pork belly or savory green-rice sausage (cha com).

The star—and the most talked-about component—is undoubtedly the fermented shrimp paste dipping sauce. Make no mistake, it's extremely pungent, but for those who dare, it's deeply prized for its incredible depth of umami flavor. Bun Dau Mam Tom is bold, and delivers a pure, unadulterated taste of the North. It's an experience that truly challenges (and rewards!) your palate.

Bun Tron - Vermicelli noodles salad

Bun Tron is a vibrant culinary symphony often served at room temperature, making it a perfect delight for warmer days. It starts with a generous bed of cool, springy vermicelli noodles, artfully topped with a colorful array of ingredients. The topping sometimes are savory grilled meats (perhaps smoky pork or tender beef), the other times crispy spring rolls, but always fresh aromatic herbs, tangy pickled vegetables, and a delightful sprinkle of crushed peanuts.

Instead of broth, this culinary masterpiece comes with a small bowl of tangy-sweet dipping sauce – a harmonious blend of fish sauce, lime, sugar, garlic, and chili – designed to be mixed thoroughly with the noodles and toppings. Every forkful offers a dynamic interplay of textures and flavors. It’s incredibly refreshing, bursting with life, and an absolute must-try for a light yet satisfying meal.

Bun oc - Hanoi's tangy snail noodle soup

Back in Hanoi, Bun Oc or Snail and Tomato Noodle Soup offers a delightful change of pace from other noodle soups. This popular dish features tender escargot (or snails) in a light, tangy tomato broth, brightened with a touch of rice vinegar or fermented rice. It's a beautifully balanced bowl – savory yet remarkably light, making it a perfect choice for those who enjoy nuanced flavors without the heaviness. Bun Oc is a must-try for adventurous eaters looking to dive deeper into Hanoi's unique culinary landscape. Its bright, clean taste truly captures the essence of Northern Vietnamese comfort food.

Bun ca - Refreshing fish noodle soup

Next up is Bun Ca, a wonderfully refreshing noodle soup that beautifully showcases Vietnam's regional culinary diversity. While its character shifts from place to place, Bun Ca consistently features a clean, mildly sweet broth crafted from fresh fish or delicate fish cakes. Depending on where you are, the broth might be crystal clear or possess a delightful tanginess. It's always served with a generous helping of crisp greens and aromatic fresh herbs, adding layers of texture and freshness.

Bun Mam - Unforgettable noodle soup of the Mekong Delta

Finally, we arrive at Bun Mam, a dish that's certainly not for the faint of heart—but for countless fans, it's the ultimate flavor experience. Hailing from the Mekong Delta, Bun Mam or Fermented Fish Noodle Soup is built on an incredibly rich and aromatic broth made from fermented fish sauce (mắm cá linh or mắm cá sặc). This deeply savory, slightly funky base is then generously layered with a bounty of toppings, often including succulent roasted pork, plump shrimp, tender squid, and an abundant "forest" of fresh herbs. Bun Mam is a true explosion of tastes: deeply savory, unapologetically pungent, and incredibly rich. It's a dish that demands an open mind but rewards with an unforgettable taste of Southern Vietnamese authenticity.

4. The secret to Bun's satisfaction: The harmony of texture, broth, and herbs

In Vietnamese cuisine, flavor is all about balance, interaction, and contrast. With Bun dishes, this truly comes alive through the interplay of broth and noodle texture.

Bun itself—springy, smooth, and neutral—acts as a perfect, reactive canvas. Its behavior changes dramatically with the broth it's paired with.

In soup-based dishes, noodles absorb flavor gradually. Gentle broths like Bun Thang softly envelop the noodles, allowing subtle umami and herbs to unfold. Conversely, robust soups such as Bun Bo Hue demand a noodle with strength and body, so they aren't overwhelmed by bold, spicy, or fermented flavors. This is why Central and Southern Bún often feature thicker, chewier noodles that hold up well.

For dry-style Bun, texture takes center stage. Without broth to soften it, the cold vermicelli remains bouncy and refreshing, perfectly complementing rich grilled meats or crispy tofu. When mixed with dipping sauces, every ingredient contributes to a delightful dance of smoky, sweet, crunchy, tangy, and herbal notes.

Crucially, herbs and garnish are never an afterthought. These additions aren't just for looks; they cleanse the palate, add vital textural lift, and infuse each dish with its distinct regional accent.

Bun dishes are so satisfying because their broth, noodle, and herbs are meticulously designed to work together, building complexity through perfect contrast. For food lovers seeking depth, Bún offers an architectural masterpiece in every bowl.

5. Enjoying rice vermicelli like a local

You've learned what Bun is, how it's used, and which dishes are essential—but how do you actually navigate a menu or food stall without second-guessing yourself? Here's your cheat sheet for ordering Bún with confidence:

In Vietnamese menus, "bún" comes first in the name of the dish. What follows usually tells you the main topping or protein:

• Bún chả = Bún with grilled pork
• Bún bò Huế = Bún with beef (Hue-style)
• Bún ốc = Bún with snails
• Bún thang = a special Hanoi-style shredded chicken soup

If you know what comes after Bún, you can roughly guess what the dish will include. That alone can save you from surprises at the table.

Expect herbs—and use them well

You'll usually get a plate of fresh herbs on the side. Don't skip them! They're not a garnish—they're part of the dish. Tear them up and mix them in to customize your bowl: mint for freshness, basil for sweetness, perilla for a peppery note. In some cases, you'll also get shredded banana blossom, bean sprouts, or pickled veggies for crunch and contrast.

Customise to your taste

At most casual eateries or street food spots, you'll find a tray of condiments: fish sauce, chili slices, lime wedges, sugar, pickled garlic. These aren't for decoration—use them!

• Add fish sauce if your bowl needs more salt or umami.

• Squeeze in lime to brighten things up.

• Drop in chilies if you're feeling bold.

Vietnamese food is all about balance—and you get to tune that balance to your liking.

We’ve journeyed through the incredible world of Bun - the rice verimicelli. What truly ties these diverse dishes together is the ingenious interplay of springy vermicelli, nuanced broths, and the essential addition of fresh herbs. Bun is never just one thing. It can be bright and zesty, deep and comforting, or wildly funky and bold. But in every case, it offers a unique blend of flavours and textures - an experience that’s both deeply regional and universally satisfying.

Ready to experience it for yourself?

Discover Vietnam through its vibrant cuisine and regional food traditions with a guided culinary tour from IZITOUR.com — a trusted local travel agency. Our authentic travel packages are designed to help you go beyond the tourist trail and savour the real flavours of Vietnam, from market stalls to a kitchen corner. Come and leave with unforgettable memories.

Discover Vietnam Culinary Tours

See more:

• Explore the delicious world of xoi - Vietnamese sticky rice
• 7 great places to visit in Vietnam for foodies
• The best Cha Ca Hanoi you have ever tasted
• 10 Restaurants to savor the best Pho in Hanoi, Vietnam
• Traditional Vietnamese food: 17 dishes you can't miss!