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.
Fill a large salad spinner or bowl with warm water. Soak the dry 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 1-2 days.
Recipe Video
Notes, Tips & Tricks
Nutrition Facts
Rice Vermicelli / Thin Rice Noodle / Bun
Amount Per Serving
Calories 826Calories 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.