Rice vermicelli (Bún) is a staple of Vietnamese cuisine, characterized by its white color, circular threads, and soft, elastic texture. Made primarily from rice flour and water, it comes in various thicknesses suited to different dishes—small and medium sizes are used in everyday soups like Bún Riêu (crab noodle soup) and dry dishes such as Bún Thịt Nướng (grilled pork with noodles), while extra-large varieties are specifically reserved for the robust, spicy broth of Bún Bò Huế. Popular preparations also include Bún Chả (charcoal-grilled pork with cold vermicelli and dipping sauce), Gỏi Cuốn (fresh spring rolls), and Bún Xào (stir-fried vermicelli). While fresh bún is preferred in Vietnam, dried versions require boiling for 3 to 12 minutes depending on thickness, followed by rinsing with cold water to stop cooking and prevent clumping. Manufactured by Công ty TNHH Thuận Phong, a company established in 2002 on a 3.2-hectare facility in Mỹ Tho Industrial Park, Tiền Giang, these ISO, HACCP, and FDA-certified rice vermicelli products are produced to international standards and exported to numerous countries worldwide, including the United States, Japan, South Korea, Australia, Canada, the Netherlands, France, Denmark, and Sweden.