Rice Noodles Explained: Every Type, Compared (Banh Pho, Sen Lek, Ho Fun, Mai Fun)
Every rice noodle category, compared by width, dish, and best use. A buyer's guide to the rice noodle aisle at any Asian grocery.
Why Rice Noodles Are Confusing
Walk into an H Mart, 99 Ranch, or any Asian grocery and look at the rice noodle aisle. You'll see ten different products that all look similar — long thin white noodles in cellophane bags — labeled with names that don't translate cleanly (rice stick, rice vermicelli, fettuccine-style rice, banh pho, sen lek, mai fun, mei fun, ho fun, shahe fen). They're not interchangeable. Using the wrong one in a recipe will give you the wrong texture and the wrong dish.
This guide explains every major rice noodle category so you can shop with confidence.
The Six Main Rice Noodle Categories
| Name | Width | Cuisine of Origin | Best Use |
|---|---|---|---|
| Bánh Phở (Vietnamese rice stick) | Flat, ~3mm wide | Vietnamese | Phở, hủ tiếu, beef stir-fries |
| Sen Lek (Thai rice noodle) | Flat, ~5mm wide | Thai | Pad Thai, drunken noodles |
| Sen Yai (Thai wide rice noodle) | Flat, ~10-15mm wide | Thai | Pad see ew, drunken noodles |
| Ho Fun / Shahe Fen | Flat, ~10mm wide, soft | Cantonese Chinese | Beef chow fun, char kway teow |
| Mai Fun / Bee Hoon (rice vermicelli) | Thin, threadlike, ~1mm | Pan-Asian | Stir-fries, soups, spring rolls |
| Bún (Vietnamese vermicelli) | Thin, round, ~1mm | Vietnamese | Bún chả, bún bò Huế, cold rolls |
Bánh Phở — Vietnamese Rice Stick
The most common "rice stick" sold in US Asian groceries. Flat, about 3mm wide, sold dry. Reconstitutes in cold water in 30 minutes or briefly boiled in 3-5 minutes.
- Used in: Phở, hủ tiếu, beef stir-fries
- Common US brands: Three Ladies (gold standard), Wel-Pac, Sailing Boat
- Look for: "Bánh Phở" on the package, or "Rice Sticks 3mm"
- Don't confuse with: Sen lek (Thai version is similar but slightly wider)
Sen Lek — Thai Rice Noodle
The flat noodle Pad Thai is built on. Flat, about 5mm wide. Slightly wider than bánh phở. Also called "Thai rice stick" or "pad thai noodles" in US groceries.
- Used in: Pad Thai, drunken noodles (pad kee mao)
- Common US brands: A Taste of Thai, Three Ladies (yes, they make this too — sold separately), Erawan
- Look for: "Sen Lek" or "Thai Rice Stick" or "Pad Thai Noodles"
Sen Yai — Thai Wide Rice Noodle
The dramatically wide noodle in pad see ew and drunken noodles (the wide-noodle versions). Flat, 10-15mm wide. Often sold pre-cut into squares.
- Used in: Pad see ew, pad kee mao with wide noodles
- Common US brands: Wai Wai (sold dry), or buy fresh ho fun and substitute
Ho Fun / Shahe Fen — Cantonese Wide Noodle
Same shape as sen yai but specifically Cantonese Chinese. Used in beef chow fun and char kway teow. Flat, ~10mm wide, soft and chewy. Often sold fresh in the refrigerated section of Chinese groceries — that's the best version.
- Used in: Beef chow fun, char kway teow (Cantonese-Malaysian)
- Look for: Fresh refrigerated packages labeled "fresh rice noodles" or "shahe fen"
- Note: Dry versions exist but fresh are dramatically better
Mai Fun / Bee Hoon — Rice Vermicelli
Thin, threadlike rice noodles. The Chinese name is mai fun (米粉), the Southeast Asian name is bee hoon. Sold dry, in nests, white-translucent when cooked.
- Used in: Singapore noodles, spring rolls, stir-fries
- Common US brands: Sailing Boat, Wel-Pac, Cellophane Noodles brands
- Look for: "Rice Vermicelli" or "Mai Fun" or "Bee Hoon"
Bún — Vietnamese Vermicelli
Looks similar to mai fun but is specifically Vietnamese and has slightly different texture (rounder, more bouncy). Sold dry in nests.
- Used in: Bún chả, bún bò Huế, bún riêu, cold spring rolls
- Common US brands: Three Ladies, Wel-Pac
- Look for: "Bún" or "Vietnamese Rice Vermicelli"
Glass Noodles ≠ Rice Noodles
A common confusion: glass noodles (mung bean starch, sweet potato starch, or tapioca) look similar to rice noodles when raw but are not rice. They're translucent when cooked, chewier, and used in different dishes (Korean japchae, Chinese stir-fries). Read the full glass-vs-rice-vs-wheat breakdown.
What to Always Have on Hand
For a US home pantry covering most rice-noodle recipes, you only need three:
- Bánh phở (3mm flat) — covers phở, hủ tiếu, beef noodle stir-fries
- Sen lek (5mm flat) — covers pad thai, drunken noodles
- Bún (thin vermicelli) — covers bún chả, spring rolls, vermicelli salads
The wider noodles (sen yai, ho fun) are dish-specific and easier to buy fresh on the day you cook.
Cooking Notes
- All dry rice noodles soak in cold water 20-30 minutes (the gentler approach) or briefly boil 2-3 minutes (the fast approach). Don't overcook — they go mushy quickly.
- Always rinse with cold water after cooking. Otherwise they stick together as they cool.
- For stir-fries, undercook the noodles by 30-50% — they finish cooking in the wok.
- For soups, cook them separately from the broth (preserves clear broth) and combine at serving.
Read Next
- Pho Type Guide — primary use of bánh phở
- Best Pho Noodles & Kits — buying guide
- Glass vs Rice vs Wheat Noodles — the broader category comparison