Fresh Rice Noodle / Rice Vermicelli (Bun Tuoi) - Gluten-free and So Easy | recipe from runawayrice.com
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Rice Noodle / Rice Vermicelli / Bun Tuoi

Course: Ingredient
Cuisine: Asian, Vietnamese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 237 kcal
Author: Trang

Make fresh Rice Noodle or Rice Vermicelli (Bun Tuoi) at home with my easy recipe. This no-frills recipe doesn't require a fancy pasta machine but just an inexpensive potato ricer to make the most delicious noodles. Gluten-free and healthy, these fresh noodles are simply amazing! Serve the rice noodle in your favorite noodle soups, bowls, spring rolls and salads. Enjoy!

Ingredients

Instructions

Making the Batter

  1. In a medium saucepan, add 1/2 cup rice flour, salt, water and vegetable oil. Whisk together until the flour is dissolved and the mixture is smooth.
  2. Heat the mixture over Medium High heat stirring constantly. (In 2-3 minutes, the mixture should start to thicken. Continue stirring bringing it to a gentle boil.) Once the mixture starts bubbling, turn off the heat and continue whisking for another minute, making sure the mixture is smooth. Set aside and let the batter cool for 15-20 minutes.

  3. In the bowl of a stand mixer, add the remaining 1 1/2 cups rice flour, tapioca starch and xanthan gum. Mix on Low speed for 15 seconds, blending together the dry ingredients.
  4. Add the batter prepared earlier. Using a flat beater, mix on Low speed for 30 seconds or until mostly incorporated. Scrape down the beater and around the bowl, working in any remaining dry ingredients. Mix on Medium speed for 1 minute or until the batter is fluffy.

  5. Transfer small amounts of batter into the potato ricer filling it three-quarters full.
  6. Bring a large pot of water to a rapid boil and add 1/2 Tbsp vegetable oil into the water.
  7. Fill a large colander/bowl with ice water and have it ready nearby. Also have a salad spinner or large colander ready in the sink.

Making the Rice Noodle

  1. Using a large spoon, swirl the water around a few times to get it moving. Holding the potato ricer over the boiling water, press down on the handle smoothly and quickly, extruding the batter into the water. 

    Once all the batter is extruded, dip the potato ricer into the water and swirl around a few times to release the noodles.

    Gently stir the noodles. When the noodles float to the top, use a skimmer to scoop up the noodles and transfer into the cold water bath. Swirl the noodles in the cold water for 30 seconds. Drain and transfer the noodles into the salad spinner.

  2. Repeat the steps above for the remaining batter. (There's enough batter to fill the potato ricer 3 times.)

  3. Rinse off the starch by swirling the noodles in cold water for 1 minute and then draining. Repeat this process again or until the water is no longer cloudy.

  4. Use the salad spinner to remove the remaining water.
  5. If serving right away, transfer some rice noodle into individual bowls. Optionally, make small noodle mounds on a large plate for serving later.
  6. The rice noodles are best enjoyed the day they are made. Refrigerate any remaining portion and enjoy within 3-4 days.

Recipe Video

Notes, Tips & Tricks

Nutrition Facts
Rice Noodle / Rice Vermicelli / Bun Tuoi
Amount Per Serving
Calories 237 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 125mg5%
Potassium 40mg1%
Carbohydrates 52g17%
Fiber 1g4%
Protein 3g6%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.