Product description-Noodle Sticks for Pho
Banh Pho My Tho available in small, medium, and large widths
Choose packages with the least number of broken noodles. Most rice noodles are made from white rice. Brown rice noodles are good; purple and red rice noodles are striking but cook up soft. I avoid noodles labeled as “stir-fry” noodles because they’re on the thick side; in a pinch, boil them before using them for pho noodle soup.
Store in the cupboard and use them within a year of purchase. As with dried pasta, keep partially opened packages in a zipper plastic bag (so they remain neat) or transfer to a tall storage container.