Rice vermicelli
Thin, translucent noodles made from rice flour, common in Southeast Asian dishes. Usually just needs a soak in hot (not boiling) water rather than active boiling. Overcooking turns them mushy fast.
Used for
- spring rolls
- pho
- stir-fries
- salads
In the kitchen
- Soak in hot water until pliable.
- Rinse in cold water after soaking to stop cooking.
- Toss with oil to prevent sticking.
Picking it at the store
- Look for 'rice vermicelli' or 'rice stick' on the label. It's easy to confuse with mung bean glass noodles, which behave differently.
- Don't walk away while soaking; they go from firm to mush in a couple of minutes.
Related terms
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