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.

Rice vermicelli

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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