Rice Vermicelli (Bun) – How to Cook Perfect Noodles

This is a fail-proof recipe for making perfect Rice Vermicelli (Bun), a very thin rice noodle used in many Vietnamese dishes. The trick with these noodles is to boil minimally and allow to air-dry to get that springy texture.

Rice Vermicelli (Bun) - The Trick for Cooking Perfect Rice Noodles | recipe from runawayrice.com

Rice noodles are the key ingredient in many Viet dishes. They are often the foundation for stir-fries 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 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, so please stay tuned for this.

Watch the video for instructions.

Rice Vermicelli / Thin Rice Noodle / Bun


8 oz dry rice vermicelli / thin rice noodles
7 cups water


Fill a large salad spinner (using both the bowl and colander) with warm water. Soak the rice vermicelli in water for 10 minutes and then drain.

Bring a large pot filled with 7 cups water to a rapid boil. Add the noodles and boil for 2-3 minutes. Stirring gently with chopsticks to prevent sticking.

Drain the rice vermicelli into the salad spinner colander. Rinse with cold water to stop the cooking process. Drain well. Spin the noodles 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.

Refrigerate any remaining rice vermicelli. To reheat, warm in the microwave using Low power. Enjoy within a 1-2 days.

Yields: 5 cups

Love Rice Vermicelli? Here are some yummy dishes to try:


Vegetarian version of Vietnamese Lemongrass Beef, this is meat-free and full of flavor! | recipe from runawayrice.com

Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

Crab Noodle Soup (Bun Rieu) - So Hearty and Delicious! | recipe from runawayrice.com

Crab Noodle Soup (Bun Rieu)

Vermicelli Soup with Chicken, Pork Roll and Egg (Bun Thang) | recipe from runawayrice.com

Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang)

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9 Responses to Rice Vermicelli (Bun) – How to Cook Perfect Noodles

  1. restaurantthatdeliversnearme.website March 17, 2021 at 9:47 pm #

    Thanks for the recipe.

  2. Elaine May 12, 2020 at 8:58 am #

    After following your instructions, I made non-mushy/non-overcooked vermicelli noodles for the first time EVER. Thank you!!

    • Trang June 28, 2021 at 2:49 pm #

      Yeah! Great job Elaine, no more mushy noodles! 🙂

  3. Pravin Nema March 16, 2020 at 4:04 pm #

    Hi Trang, I know this recipe has been on the internet quite a few years, so maybe you are not actively following it. Thank you for the tips. I was wondering that after boiling, draining and resting the noodles to dry, can you stir fry them?

    Thanks, Pravin

    • Trang June 28, 2021 at 3:27 pm #

      Yes of course you can stir fry the cooked noodles. I sometime stir fry leftover noodles with whatever veggies I have for a quick meal.

  4. Anne Le February 8, 2015 at 6:15 am #

    Hi Trang,

    Can I do the same process with the big rice stick noodle (call “banh pho”). Anne

    • Trang February 8, 2015 at 7:27 pm #

      Hi Anne,

      Yes, soak the banh pho noodles the same way. You may have to soak a bit longer depending on the thickness but I basically soak until the noodles flop over when trying to stand a strand upright. Hope that helps!

  5. Moy June 1, 2013 at 8:25 am #

    What is the brand of the rice noodles? I always buy the wrong thing. Please advise.

    • Trang June 1, 2013 at 10:11 am #

      Hi Moy,

      The brand is called ‘Egret’ and has the picture of this bird on the packaging. Good luck!

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