If you like Japanese Shirataki, try Vietnamese Dong Noodles
Many travelers are familiar with Shirataki noodles, the famous Japanese noodles made from Konjac root. They are widely appreciated for their light texture and impressive health benefits.
However, few visitors — and even many Vietnamese people — realize that Vietnam has its own traditional version made from dong root (a rhizome similar to other edible root crops). These delicate dong noodles, often referred to as Vietnamese glass noodles, are naturally translucent with a pleasant chew and have been part of Vietnamese cuisine for generations.
Shirataki is often considered a “miracle food” in Japan. It is made from the konjac root, which is rich in glucomannan, a special type of soluble fiber. This fiber is well known for helping slow the absorption of glucose in the body, making it particularly beneficial for people trying to manage blood sugar levels.
Nutritionally, shirataki noodles are extremely light.
In 100 grams, they typically contain only 9–20 calories, which is five to ten times lower than regular rice noodles (around 110 calories per 100 g). Despite their low calorie content, they have a pleasantly chewy texture that many people enjoy.
So what about Dong Root Noodles?
Dong root comes from the plant Canna edulis, also known as edible canna. It is a very common root crop that grows easily in humid environments and is widely cultivated in Vietnam. Outside Vietnam, it is also popular in parts of South America, where the starch extracted from the root is used in traditional foods. In Colombia, for example, it is used to make a famous biscuit called Bizcochos de Achira.
In Vietnam, the most popular product made from this root is glass noodles, commonly known as miến dong. Vietnamese glass noodles can also be made from mung beans or rice starch, but the dong-root version is often considered a more premium choice.
Dong noodles have a distinctive smoky gray color, unlike the bright white appearance of rice noodles. Their texture is pleasantly chewy — somewhat similar to shirataki — although they lack the slightly springy “snap” that konjac noodles are famous for.
Nutritional comparison
Unlike konjac root, which contains almost no digestible starch and is composed mostly of fiber, edible canna root still contains some carbohydrates, though significantly less than wheat or rice-based starches.
Importantly, part of this starch is resistant starch, which behaves similarly to dietary fiber. Resistant starch is not fully digested in the small intestine, meaning it slows down digestion and the absorption of sugars. Because of this, dong root noodles may help support blood sugar control when consumed in reasonable amounts, making them suitable for people following a balanced or diabetic-friendly diet.
In approximately 120 g of fresh dong root, there are about:
- 78 calories
- 17 g carbohydrates
- 1.5 g fiber
- 0.6 g protein
- 0.1 g fat
It also contains minerals such as potassium, iron, phosphorus, and several B vitamins.
Dong root starch contains roughly 32% resistant starch, making it a valuable source of dietary fiber. Because resistant starch digests slowly, it helps people feel full for longer and may reduce cravings between meals.
A versatile ingredient in Vietnamese cuisine
Both konjac noodles and dong noodles are affordable ingredients widely available in Vietnam. You can easily find them in large supermarkets and local markets.
Their versatility in cooking is remarkable. Dong noodles can be added to traditional Vietnamese soups such as Bún bò Huế, Phở, or Bún riêu. They also work wonderfully in hot pots.
Beyond soups, they can be stir-fried in dishes similar to Pad Thai, Vietnamese mixed noodle salads, or even Korean-style stir-fried noodles like Japchae.
Simple, humble, and surprisingly nutritious, dong root noodles are one of those small culinary discoveries that travelers often remember long after their journey through Vietnam.
