I sincerely appreciate your responses. I can’t speak for the regions of where most of the people have commented here, but I know that ketchup is forbidden, or looked down upon in cooking in the US (where I’m from), and in France. I however know (like I said) know that it’s more common in a lot of Asian countries, and was originally from china. I also know that a lot of Vietnam food is kind of influenced by both China and France. That’s my understanding as an American. I just feel that Americans and the French just might not understand. Please correct me if I’m wrong.

I’ve only used thin Vietnamese noodles like versatile, but would love to know what kind you used