Rice vermicelli are very thin noodles made from rice flour. They soften in hot water and give fresh rolls and noodle bowls a light, tender texture.
- Made from
- Rice flour and water
- Also called
- Rice sticks, bún (Vietnamese), mai fun
- Texture
- Thin and soft
- Gluten
- Naturally gluten-free (check the pack)
- Cooking
- Soak or boil briefly
History
Rice noodles have been made in southern China and Southeast Asia for centuries, where rice is the main grain. They are a staple of Vietnamese, Thai, Chinese and Singaporean cooking.
Where it comes from
Southern China and mainland Southeast Asia.
Where it is used most
Fresh spring rolls and bún noodle bowls in Vietnam, stir-fried mai fun in China and Singapore, and noodle soups across the region.
Varieties and types
Thin vermicelli, flat rice noodles and thick rice noodles are all different shapes of rice noodle.
Flavor and how to use it
Cook according to the packet, then rinse with cold water to stop the cooking and remove surface starch so strands do not clump.
Buying, storing and substitutes
Keep dry noodles in a cool pantry for months. Cooked noodles should be used within a day.
Recipes that use it
Photo credit: cottonbro studio on Pexels.