Very easy to make and works perfectly as a substitute for bun. Tastes and texture mimics bun. Definitely a game changer. Way better than konjac or miracles noodles. My non keto husband even liked it. I've used the noodles for bun rieu so far and will never go back to buying prepackaged noodles.

You really are an inspiration to the rest of us who are Asians and struggling with diabetes and love eating... You make it possible x

Btw! I found that if I overthin it, it doesn't hold up as well in hot broth. So leaning slightly thicker is better. 3 cups water to 2 tbsp + 1 tsp alginate seems to be the sweet spot for me.

I made this today. It looked a bit ugly because I only have a plasic piping bag but the taste is very similar to actual bun. Thank you so much for developing the recipe. You're such a talented Vietnamese who breaks boundaries!!!

The technique in adding it slowly in the water is like magic. Saving it.

Keto twins made your spaghetti noodles and that’s what steered me to your channel. I’m fascinated by the molecular gastronomy techniques you use. They’re simple and easy steps. Your directions are so clear too. I ordered my alginate and calcium lactate/chloride yesterday. Can’t wait til it comes so I can start experimenting!

Thanks Anne, you’ve saved my Asian cuisines craving. I have started doing the healthy keto since June 2021 & I have been craving for Asian foods so much! Now because of your videos on keto Asian recipes and how to…. I can finally feel complete. Thanks again 🙏🙏😋😋

I wanna cry 😫😫, you are genius! Thnk you for ketofy everything🙏🏽🙏🏽🙏🏽

Thank you Ann for everything you do for this community! This is awesome, can't wait to try these noodles in my pho soup!!

Your channel is literally the best keto recipe channel I’ve found! Being Asian, it’s hard to do keto, but not anymore! Thank you🥰

Ma'am you're amazing! Now we can enjoy the delicious phò, will definitely try making those noodles thank you for sharing!

I found your channel from Serious Keto! As someone who is Cambodian, this channel is a GODSEND. You're amazing, and I CANNOT WAIT to make these Keto dishes that I can enjoy with my Mom and Grandma. Thank you so much for the info!!!

Endless possibilities- thank you!! I can have my “rice” noodles again! 🥰

Thank you for putting video back.

This will make keto so much easier for me. Thank you!

Really , best & nice recipe , looks so delicious , liked it

Always a treasure! Thank you Ann for helping us all to live healthier lives!

You're so amazing Ann! Thank you for sharing.

Omg thank god for you!!!!! It’s been so hard to make keto Asian food and wasn’t very successful😓 I’m definitely gonna try and make this noodle but tonight I’m making “rice paper”!! Can’t wait to make some summer rolls🥳🤤

Love this. It didn't hold up well with sauteing slightly. It worked well as cold. My family can't tell the difference except for the weird shape because I was not able to keep a consistent squeeze of the bottle. This was my first time making it so I guess it will be better with time. Thank you Ann for all your hard work and in sharing this with us. I have been missing my noodle dishes since my family member because prediabetic.

You are amazing sharing these wonderful recipes with all of us!

Thank you thank you thank you I just bought the ingredients and soon as I get everything straightened out from Thanksgiving I’m going to make these.

So amazing! I can't wait to try this recipe.

You've got a new subscriber!

Thanks Ann for links to ingredients you used, help tremendously!

I'm waiting for you to make keto dumpling/wonton wrapper! Thank you for this!

Wow! This is insane- I’m so happy I found you! Bought everything you recommended, can’t wait to try all of it ❤️

Just made the egg white noodles! Such fun. Going in refrigerator for the night. I used a gallon Ziploc bag with end snipped off and squeezed close to the water to make long noodles. Also Pickle Crisp is calcium chloride if anyone has this in their supply pantry.

These will be great for doing the PSMF days! Can’t wait to try them!

Perfect for Pho or vermecilli

My mind is 🤯. Thank you for sharing. I'm going to Amazon right now!!!!!

What is this wizardry! Thank you, Ann 🙏🏼 You are truly amazing because now I can get all my Vietnamese cravings on keto 🥲

I miss bun so much! Thank you 😊💓

Thank you so much Ann. I’m excited for this and your new ventures.

Okay _these_ are my pho noodles!

I ❤ bún thịt nướng! Thank you so much for this beautiful recipe!

I know you've had everyone tell you but I wanna tell you again. Thanks for this recipe and your easy to use videos. This one has all the tips and suggestions from what people ask about. I just came across it after seeing the others and this is a great review video! I have enjoyed all the different varieties. I have not successfully made flat sheets yet, but I don't much need lasagna style noodles for my recipes. ' I have used your noodles to make baked spaghetti, various bowls of comfort ramen, I've made dots using a collandar to make chicken and "stars" soup, and I've used Serious Keto's Chicken Version to make chicken noodles for a hearty chicken stew. The Baked Spaghetti that I made was a friend's Mom's recipe that we liked and I was able to bake them side by side and the friend coudln't tell the difference from his regular baked spaghetti. i have frozen them and thawed them and used them just the same. It is very handy to have the ready made noodles in the freezer when I want a noodle dish. I try to make batches of this so I can make a big mess all in one day and have lots of different options. I use a small hole condiment bottle to make thinner noodles vermicelli/angel hair style noodle and regular size for the ramen/spaghetti. I tried to make an udon fat noodle, but I think my calcium bath was too weak. so I learned. And the best part for me is that as I form the noodles, I stop occasionally to let it rest, then scoop a serving size into a separate container, with additional calcium bath , and set it in the fridge. It takes up less room in the fridge than the large bowl, and it's already portioned for storage later. This is a fun and interesting addition to a Low Calorie/ Low Carb/ Keto/Whatever way of eating and is so customizable for folks. My gluten sensitive friend can enjoy ramen more often now without the pain. I can enjoy Ramen/Spaghetti without the gain.

Ur a wonderful person Ann! Alway love watching ur recipes and Thank you for sharing as this will help my husband and many more people 🤗

I can’t wait to make this bun recipe! I just got all the ingredients! Thank you Ann Lin!!

Om you are a God send! It's hard being Asian on keto! Now all we need is a rice replacement, a good one!

genius!

Will have to make this ASAP. Thank you for sharing.

Thank you for sharing! This going to be a game changer for my keto journey. Can't wait to try it out.

Holy shit you’re legit amazing.

Hi Ann, I'm a new subscriber and have been binge watching all your recipes! I'm also Vietnamese and have been dearly missing out on all the Vietnamese cuisines on Keto. So thankful for your contribution to the community! Do you have the macro-nutrient listed with your recipes anywhere? I'm counting calories to ensure I get enough protein and fats for resistance training.

I have missed eating these noodles! I'm so exited to make this soon! Great job Ann and Thank You!

Awesome! Thank you, was trying to find something that I could make daughter similar to what she had in Japan.

Subscribed! Hoping one day I’ll see rice on here so I can satisfy my rice cravings. ❤️

Thank you Ann! I am so happy for all of your success and accomplishments!! Very well deserved.

Looking forward to making these, THANK YOU

Thank you for another awesome recipe!

Looking forward to trying these! Thanks!

Wow, this is amazing! I cannot wait to make this. Thank you so much for sharing!

Make more recipes please I love your videos

Is there a way to make these that doesn't require using the warm water, baking soda, and lemon juice? And if these were to be chopped very fine, would they make a good "rice"?

Wow! Can’t wait to make this! I can finally have “bun” again instead of shirataki rubber.

Wow, amazing, thanks for sharing.

So glad I found your channel. This is what I've been missing. Thsnk you for all the videos and sharing of the recipes. I will try to order the ingredients and try to make them. You are awesome!

Please, make a keto alginate rice like this. I want you to try cook alginate rice and share your personal success recipe.

This looks amazing thanks Ann

Thank you for all you do to create these amazing recipes! Can’t wait to try these!

Looks great!!

So awesome!

This is exciting!

I tried this recipe and it didn’t work at all. The noodles never firmed up, even adding more calcium to the calcium bath and letting it stay in the fridge in the calcium bath overnight. I did have to add more water because the initial batter came out very thick. Can you please post a recipe for this that has the correct amount of xanthan gum and other ingredients so that we don’t have to add more water? I had to throw away the whole batch because as soon as I took it out of the calcium bath it turned into mush.

Can't wait to try

Copyright disclaimer under Section 107 of the Copyright Act: This disclaimer appears on content (commonly KZfaq videos) that uses someone else’s copyrighted content. Including this statement of “fair use” helps protect against copyright infringement claims. Original work copyright disclaimer: This disclaimer can be used on blogs, websites, images, videos, music, and even social media to establish your ownership over original content. Having this statement helps protect your work against theft.

Absolutely delicious!

Awesome job!

look delicous my friend, love bún

Thank you🥰

This is awesome. Pls pls use your knowledge to make something closest to rice. I miss rice too much 😁

I made these today. I don't have any egg white powder so I subbed collagen powder. They turned out thicker than yours. They tasted like goop. Both hubby and I had a hard time eating them. I'm keen to try again, and I'll leave the leftovers in the calcium bath to see if they firm up at all. I am sure this is my rookie error. Thank you for putting up these recipes, I am so excited to find some recipes that challenge me, and open my eyes to whole new cuisines and cooking styles. I am planning on cooking my way through your channel.

Hi, I’m new to the channel. These noodle recipes get me excited to try keto! What are the macros for these noodles??

Thank you!

Thank you for this video! $$$$ saver.

Just made them ❤️. Can you direct me to the video on how to soften them before eating?

how should these noodles be cooked? Also, how long can they be stored, and should they be stored in the calcium lactate bath?

This is a godsend, thank you!! How long does it keep in the fridge? Can the noodles be frozen and thawed to cook later?

Thank you for sharing! Can’t wait to try! Can you do wide rice noodles next?

Looks great!!❤👍

Don't have a blender that can cook the egg mixture at the same time. In this case, can I just boil the water and squeeze the egg mixture in to make bún? Thanks.

Hi Ann! Just wondering how to store this and how long can we keep it refrigerated. Could we also freeze it?

Has anyone figured out a way to make a big batch of these and preserve them? As I recall, freezing doesn't work. Thanks!

Thanks so much for your videos. Can there be any natural food replacement for sodium alginate or calcium lactate? thanks.

Thank you for this recipe. Would it be possible to use natural white eggs, and if yes….which quantity? Thank you for all you creative ideas. :))

Awesome..... I would love to have macaroni noodles..... is there a way this can be accomplished?

You are so skilled! Where can find duck egg white powder?

Would it be okay to use white vinegar instead of citrus juice for softening? Unfortunately I can’t have any citrus at all. Common sense tells me it’s just an acid + a base, but I don’t want to assume and end up terribly wrong either! Thank you for your hard work in developing and sharing these recipes with us 😊

Thank you so much for creating these noodles. Why did you go to calcium chloride? What was the difference in chloride instead. I might need to get it too.❤

First time trying the recipe. I tried my best to follow recipe. Some frustrations - the squeeze bottle is so small. It's annoying to pour the paste into it. It's paste texture and messy. I filled two squeeze bottle she recommended at a time. I didn't "soften" the noodle. It wasn't necessary. Does it taste just like bun noodle? No it doesn't but it's better than the konjac/miracle noodles. I wonder if I did it wrong. If I wanted it firmer, not sure what I need to add more next time.

Hi Anne, I don't like the slimy texture of Xanthan gum, is there any other thickener I can use instead? Thanks!

Can chicken broth be substituted for the water blended into the noodle mixture? Will it still noodlify in the bath?

Made my 1st attempt yesterday and didn't turn out full strings. So will have to gry again.

What’s the best way to store it and how long does it last? Thank you

If I don’t have egg white powder can I double liquid egg white? If you can put the ingredients at the bottom will much a lot better so I don’t have to keep pause to write down the ingredients. Thank you so much for making this video.

Thank you for sharing your reciepe. Please 1 cup means 120 gr or 240gr? 🙏🙏🙏

Hey Anne fantastic work you got there! How does this noodle freeze? Can I freeze them and use at a later date, or if left in the solution in the fridge, how long does it last?

Hi Ann, I really want to try this recipe. If I wanted 3 cups of liquid, how much sodium alginate and xanthan gum should I used?

I did them veru well.. but they have a slight bitter flavor, I believe, given by calcium bath... do i have to rinse them to get rid of that slight bitter flavor