Making the perfect noodles for Pho
Vietnamese Pho is my favorite soup in the world to eat, and one of the best parts of the soup for me are the noodles. They're thick and chewy, and go so well with the broth that makes that soup what it is. I have so badly wanted to make this soup at home, but I have one problem - getting the noodles just right.
I found a wonderful traditional Beef-based Pho recipe that nails the broth perfectly. If I could only figure out the trick to getting the noodles just like my favorite Pho houses do, I'll be in. Do any of you know the magic trick?
I've purchased many different brands of rice noodles, and cooked them per the directions on the packages, but the noodles always end up looking clear, and the consistency of the noodles are somewhat slick and loose - not bright white and sticky like the noodles that I get when I order from a Vietnamese restaurant.
Are rice noodles not the right type to use for Pho? If not, which should I use? And if so, how do you cook these noodles so they're white and sticky?
Please help me. Help me and my Pho. I beg of you.
Thanks!
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8 Comments:
philn, I hope you get some help here; I'd like to know myself. Of course, by way of thanking folks, you have to post that Beef-based recipe, you know!
TikiPundit at 10:08PM on 08/10/08
You are talking about the flat dry rice noodle right? I soak them in hot water, until soft, drain, rinse with cold water, drain, set aside until broth is ready. Pour broth over noodle. Don't boil noodle in the soup.
gnomatic at 12:59PM on 08/11/08
Thanks Gnomatic. I'm actually referring to the thin vermicelli noodles that are prevalent in most of the Pho that I've gotten from different restaurants. I've tried that very procedure you mention on these noodles and I get the same result - slick, clear noodles. Not the sticky clumpy stuff I'm looking for. I've even gone so far as to let the noodles drain and stay out in the open air in the kitchen for hours, but that didn't help much either.
Thanks for your response! I will post the recipe for the beef broth here soon. I'm in the process of moving into a new house, so every book's packed up.
philn at 10:18PM on 08/11/08
You need to get fresh rice noodles (banh pho)! Dried packaged noodles will NEVER come out the same. You can find them at Thai or Vietnamese grocery stores, but I've also seen this brand at the H-Mart near Baltimore (though oddly not at the H-Mart on Long Island, go figure). They are infinitely better than the dried noodles. I can't even eat those dried noodles anymore because I'm so accustomed to the fresh ones.
I hope you can find them somewhere near where you live!
charm city cupcake at 11:29PM on 08/11/08
@philn, If it's ending up completely clear, it sounds like more like vermicelli (Cellophane noodle) made from Mung Beans. Dry rice noodles turn white when cook, it would be soft if overcooked, but it shouldn't go clear.
Pho noodles are flat and thicker then vermicelli (and I believe Vietnamese rice vermicelli soup noodles are call something else...not pho).
Did yours end up like this? http://en.wikipedia.org/wiki/Cellophane_noodles
Dry rice noodle is handy to have in the pantry for sudden noodle cravings. Unfortunately the fresh ones don't keep well.
gnomatic at 3:45AM on 08/12/08
I've never had rice noodles come out clear after cooking, so I don't know if you're using the right kind of noodle. Whenever I've have pho, it's always with flat rice noodles (about 2mm wide), not vermicelli. You should look for banh pho or chantaboon noodles. Maybe fresh is what you're looking for. I'd never heard of those before. One suggestion I could make would be to soak them in tepid water for about an hour instead of cooking them and letting them cook in the broth when you put the soup together.
SqueezeBottle at 8:56AM on 08/12/08
Sound like harusame noodles that come out clear -- i use the flat rice --bahn pho--noodles from the vietnamese grocery close to us- i have also seen pho-dried wide rice noodles- at our local wally world. go figure. good luck-- isn't pho beef with soft tendon one of the best things you have ever eaten?
hobcat57 at 9:20PM on 08/12/08
Thanks for all of your comments! I will definitely look for the Banh Pho noodles. And yes Gnomatic, my noodles did look exactly like those cellophane noodles. That's my problem - wrong noodles.
You guys are all awesome! Thanks again for your help. I love Pho so much, and yes the beef based Pho with tendon and tripe is just heaven. These pillowy soft noodles make the whole thing.
Cheers!
philn at 1:48PM on 08/25/08