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Bún (pronounced "boon") is a thin white noodle made from rice. Fresh noodles are jiggly and sticky, and dried noodles are very white.

You know these thick white rice noodles from the trendy beef or chicken noodle soup, phở, which is possibly Hanoi's most famous cultural export. While the soup is known for its broth base that's traditionally simmered for hours, it's actually named after the fettuccine-shaped rice noodles that make it a filling, full meal.

These thin and round or narrow and flat noodles are really cool looking when cooked! They start off gray and mostly opaque, but they're clear, slippery, and extra flexible when fully cooked. 

They're made of mung beans and often called mung bean threads, glass noodles, cellophane noodles, or vermicelli, not to be confused with rice vermicelli, or bún (above). They're often added to fried or fresh spring rolls after being soaked in hot water until they're still a bit chewy, or served in a chicken soup.

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