Rice vermicelli

Rice vermicelli

By
From
KOTO
Photographer
Michael Fountoulakis

This versatile rice noodle is used in fillings for spring rolls and served in broths and as a side for such famous dishes as cha ca and bun cha.

Ingredients

Quantity Ingredient
100g rice vermicelli, per person

Method

  1. Cover the rice vermicelli with boiling water and allow it to sit for 4–5 minutes. Then stir gently, to separate the noodles.
  2. Drain off the water and refresh the rice vermicelli under cold water.
  3. Use kitchen scissors to cut vermicelli into easy-to-manage lengths.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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