Rice noodles are the key ingredient in many Viet dishes. They are often the foundation for stir-frys and soups as well as fillers for assorted rice paper rolls. There seems to be endless types of rice noodles all with different names. Like the Italians with their different pastas, many of the Viet dishes use a unique rice noodle such that using the wrong noodle would make that dish unrecognizable. (Ok, I am exaggerating a bit. But certainly, it would not go unnoticed!) In future posts, I will go into more detail about the various noodles and the common uses for each….stay tuned!
The recipe below is for the Rice Vermicelli (bun) which is a very thin noodle similar to angel hair pasta. The trick with these noodles is to boil very minimally and allow them to air-dry to get that nice, springy texture.
Watch the video below for instructions.
8 oz dry rice rice noodles
7 cups water
Fill a salad spinner using both the bowl and colander with warm water. Soak noodles in water for 10 minutes and then drain.
Bring a large pot of water to a rapid boil. Boil the noodles for 2-3 minutes, stirring gently with your chopsticks.
Use the salad spinner to drain the noodles. Rinse the noodles with cold water to stop the cooking process and then drain. Give the noodles several rounds in the salad spinner to remove the excess water.
Spread the noodles on a large plate and allow to air dry for 15 minutes before serving.
Yields: 5 cups
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