Phở Khô are dried flat noodles developed by Cicook primarily for export, restaurants, and private-label production. They are made from Vietnamese rice, wheat starch, water, and salt. Rice provides the product’s mild flavor, while the starch contributes to the uniform elasticity and firmness of the noodles. They are shaped on a closed production line and dried using modern technology to stabilize their texture. In dried form, they are suitable for transport and storage without refrigeration for up to two years. Before preparation, the noodles should be briefly rinsed with clean water. They are cooked for four to six minutes until soft and flexible. After draining, they can be mixed with a small amount of oil to keep the strands separated. The cooked noodles retain moderate firmness and should not easily stick together or disintegrate in broth. They are intended for traditional phở soup but can also be used in stir-fried noodle dishes and other preparations.