Rice Vermicelli / Thin Rice Noodle / Bun
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.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 oz dry rice vermicelli
- 7 cups water
Instructions
- 1
Fill a large salad spinner or bowl with warm water. Soak the dry rice vermicelli in water for 10 minutes and then drain.
- 2
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.
- 3
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.
- 4
Spread the noodles on a large plate and allow to air-dry for 15 minutes before serving.
- 5
Refrigerate any remaining rice vermicelli. To reheat, warm in the microwave using Low power. Enjoy within 1-2 days.