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Korea Pho is one of the traditional dishes in Vietnam.It is made of fresh rice noodle,stew bone soup,beef meat or chicken meat and some flavor spices.Pho has been spreading to many countries in the world.The quality of ?"pho?" mostly was decided by rice noodle.However,fresh nice noodle is easy to be retrogradated on the time of storing in refiigerator.Our study is inducing the retrogradation rate of rice noodle on the time of storing by maltogenic amylase treatment.We used Bacillus stearothermophilus maltogermic amylase (BSMA) for limited hydrolyzing amylose content of rice noodle to get better structure and low retrogradation rate.After BSMA treatment,amylose content of rice noodle decrease from 26.5% to 22%.Retrogradation rate is 2 times lower than the control.In addition,the sensory evaluation of rice after BSMA treatment improved.BSMA is potential maltogenic amylase for improving the quality of Vietnamese rice noodle.