Pho traditionally uses flat rice noodles called bánh phở.

These noodles are:

  • Made from rice flour and water.
  • Flat and white, with widths ranging from very thin to quite wide (often 1–10 mm).
  • Soft and slightly chewy when cooked, turning a bit translucent in the hot broth.

In most restaurants:

  • Beef pho often comes with medium or wider flat bánh phở noodles.
  • Chicken pho often uses slightly thinner versions of the same rice noodles.

If you see “rice sticks” or “chantaboon” rice noodles sold in stores, those are usually the type used for pho.