The flat rice noodle — banh pho — is the body of a bowl of pho, and rice vermicelli and pad thai widths carry half of Southeast Asian cooking. Most of what sits on US shelves is imported, and that's the honest truth of this category. But there's a real American flagship, and there are genuine US makers worth knowing — so this shelf features them plus an honest name that imports well, with open spots for the makers we're still hunting for.
Published July 2026 · Updated 5 Jul 2026 · Sourcing verified 5 Jul 2026
Lee's Noodle is the rare thing this category needs: a genuinely US-manufactured maker of rice noodles. Founded in 1985, the company runs a large fully-automated plant in Los Angeles County, California, turning out both fresh and dried rice noodles — including the thin flat cut that is the pho noodle. In a shelf dominated by imports, a real American plant making the noodle at scale is exactly the flagship worth putting first. If you want a US-made rice noodle, this is the one to reach for.
Why it earns the spotA large, fully-automated US plant making fresh and dried rice noodles since 1985 — genuinely manufactured in Los Angeles County, not just packed here. In an import-heavy category, that makes it the flagship.
See it at Lee's Noodle →Lotus Foods is a California-based company built around an organic and heirloom-rice mission, and it ships rice noodles direct to your door. Honest note: the noodles themselves are made in Thailand from Thai rice — this is a US company with an imported product, not a US-made noodle. But for a buyer who cares about organic and heirloom sourcing and wants to order online, Lotus Foods is a strong, mission-driven choice worth knowing about. Order-direct convenience with an organic-rice ethos.
Why it earns the spotA California company with a real organic and heirloom-rice mission that ships direct. The noodles are made in Thailand from Thai rice — a US company, imported product — and that's the honest read for organic buyers.
See it at Lotus Foods →This category is import-heavy, and a genuinely US-made rice noodle is rare. If you manufacture rice noodles in America — fresh or dried, pho width or vermicelli — this spot is yours. Tell us who you are; no fee, ever.
Add your brand →You want the flat rice stick called banh pho — a medium-width dried flat noodle. Soak it, then blanch it briefly just before serving so it stays tender, not mushy.
Flat rice sticks come in several widths for pho and pad see ew; thin round rice vermicelli (bun) is used for noodle bowls and spring rolls; and wide fresh rice noodles are used for chow fun. Width and shape matter to the dish.
Dried are shelf-stable and what most home cooks use — soak them in warm water then briefly cook. Fresh rice noodles are more tender and used quickly, but they are perishable and harder to find outside Asian markets.
Pure rice noodles are naturally gluten-free — but check the label, since some blends add wheat or tapioca. Look for rice as the main or only ingredient.
Make real rice noodles and think you belong here? Tell us → — features are on merit, never for sale.
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