blog

⚡ Quick Local Summary: How Allergens Work in Hanoian Cooking • Rice Is King (Good News for Gluten-Free Travelers): The vast majority of Hanoian noodles (Phở, Bún, Bánh Đa, Bánh Cuốn) and traditional spring roll wrappers (Bánh Đa Nem) are made from rice flour or mung bean starch (Miến), not wheat. The main gluten traps are soy sauce (Xì Dầu), fried dough sticks (Quẩy), Bánh Mì, and yellow egg or instant noodles (Mì Trứng / Mì Tôm). • Peanuts Are Usually a Visible Topping, No