How To Cook Rice Vermicelli Noodles

Some of you are probably wondering as to why I decided to create a tutorial on how to make rice vermicelli noodles. As self explanatory as a package can be, sometimes some details are just left out. Over time when I’ve seen people cook vermicelli noodles, I see them make mistakes like making them too wet, or not knowing how to store them after cooking.

Now I’m not here in any way to say that there is only one right way to cook them, but I am here to show how I make it and have always been taught to make it.

If you don't know what vermicelli noodles are, they're basically noodles made of rice starch. You can find them in various Asian cuisines such a Vietnamese, Thai, Laos, Cambodian, Malaysian, Singaporean, Filipino, and many others! Please do not confuse these with cellophane noodles, which can sometimes be referred to as glass noodles. Please also note that they can come as thin or thick noodles, which can affect the texture of a dish. I recommend you pay attention to the packaging as it's very easy to purchase the wrong ones.

Below I have included an image of the type of rice vermicelli I like to buy.

Tips and tricks on how to cook the noodles

1. First you are gonna want to boil a pot of water with enough water to cover the noodles, very similarly to when you are making pasta. If this is your first time making this kind of noodle, don’t worry about having too much water. Having too much water is much better than having too little water.
2. Next identify whether or not you are cooking thick or thin versions of the noodle. The thin ones will cook faster than the thick ones so it’s important to be aware of this fact before putting them in. Typically the thick ones have the same thickness as spaghetti and even specify on the bag if it is.
3. Adding salt to your water is entirely optional. Sometimes I do it, sometimes I don't. I don't think it will make a huge difference if you don't include it.
4. Once the water has come to a boil, put in the noodles and be sure to stir and separate them with tongs or a chopstick. If you don't stir it the starch will cause all the noodles to stick together, which will not be fun.
5. Typically I will stir the noodles until they soften and are fully submerged into the boiling water. After that, I will let it cook half way, and stir it once more. Continue to cook the noodles according to the packages instructions. Be sure to check the doneness of the noodle when the estimated time draws near, as they can overcook. Unlike pasta noodles, they should not be al dente. They should be fully soft and only slightly chewy. *I like to do a bite check on a small piece of noodle to check the doneness.
6. Once you are sure the noodles are fully cooked, pour out some of the water carefully without spilling any of the noodles (You can totally use a collander if you wish). Next in the same pot or a separate pot, fill it up with cold water and continue to rinse the noodles until the water is clear. The water may initially still be very very hot, so please be careful and don't burn yourself. If you rinse out the water a few times, it should be cool enough to touch. Alternatively you can rinse the noodles with tongs until the water is cool enough to touch.
7. Once the water is clear, you are gonna want to check out my video below for an awesome technique that I have always been taught to store your noodles. For this you will need a colander. Leave the noodles submerged in cold water and with one hand, using 2 fingers, grab a decent amount of noodles. The noodles should form an upside down U. With your other hand gently pull down/wipe on all sides of the noodles to remove excess noodles. Place it down in a circular motion into the colander.
   *Watching the video will make everything very clear, as it is quite difficult to put into words.
8. Once you placed all the noodles into the colander, allow them to sit and cool for about 15 minutes, so the excess water can drain. Afterwards you can serve however you wish!