Rice Noodlesalso: เส้น · bún · phở · bee hoon
Wheat-free noodles made from rice flour. Vary from ribbon-flat to thread-thin; central to Thai, Vietnamese, Burmese, and southern Chinese cooking.
Origin
Rice noodles emerged in southern China before the Tang dynasty (~600 CE) and spread through trade routes into Vietnam (phở, bún), Thailand (sen lek/sen yai), and Malaysia/Singapore (kway teow, bee hoon).
What it tastes like
Mild, slightly sweet, takes on the flavour of the broth or sauce.
How it's used
Phở (banh phở, flat). Pad thai (sen lek, narrow). Pad see ew (sen yai, wide). Vietnamese bún (round, thin). Singaporean laksa (vermicelli + thick).
Buying
Dried versions are pantry-stable. Fresh kway teow is best when available. Brands: Erawan (Thai dried), Vinawang (Vietnamese fresh).
Substitutes
No good wheat substitute that gives the same chew. Glass noodles (mung bean) are the closest in some applications.
Storage
Dried: pantry, 2 years. Fresh: refrigerated 1–2 weeks, freezing not recommended (texture suffers).