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, dry well and allow to air-dry to get that springy texture.

Rice vermicelli or thin rice noodle are the key ingredient in many Vietnamese 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

Ingredients

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

Directions

Fill a large salad spinner (using both the bowl and colander) or bowl 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. Stir 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, approximately 2 pounds

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

Lemongrass Tofu and Rice Noodles
(Bun Dau Hu Xao)

Crab Noodle Soup
(Bun Rieu)

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

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Rice Vermicelli / Thin Rice Noodle / Bun

Course: Ingredient

Cuisine: Asian, Vietnamese

Prep Time: 2 minutes

Cook Time: 3 minutes

Servings: 2 pounds

Calories: 826 kcal

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, dry well and allow to air-dry to get that springy texture.

Ingredients

• 8 oz dry rice vermicelli
• 7 cups water

Instructions

1. Fill a large salad spinner or bowl with warm water. Soak the dry rice vermicelli in water for 10 minutes and then drain.
2. Bring a large pot filled with 7 cups water to a rapid boil. Add the noodles and boil for 2-3 minutes. Stir gently with chopsticks to prevent sticking.
3. 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.
4. Spread the noodles on a large plate and allow to air-dry for 15 minutes before serving.
5. Refrigerate any remaining rice vermicelli. To reheat, warm in the microwave using Low power. Enjoy within 1-2 days.

Recipe Video

Notes, Tips & Tricks

 

Nutrition Facts

Rice Vermicelli / Thin Rice Noodle / Bun

Amount Per Serving

Calories 826 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 496mg22%

Potassium 68mg2%

Carbohydrates 189g63%

Fiber 4g17%

Protein 8g16%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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