Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. * Bánh canh - thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon * Bánh hủ tiếu * Bánh phở - flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes * Bún - thin rice vermicelli noodles * Bún sợi to * Bún lá- used in Bún lá cá dầm Ninh Hoà * Bún rối * Bún nắm * Cellophane noodles (called miến, bún tàu, or bún tào) - thin glass noodle made from dzong (canna) starch * Mì - wheat flour noodles, which may be either white or yellow * Lá mì * Bánh đa đỏ- red noodles used in Bánh đa cua Hải Phòng - red noodles with crab, a s