Cooked Thin Rice Vermicelli (Bun)

Method5 steps

1. 1

   Step 1: Cover the full 8 oz dry thin rice vermicelli with warm water in a large bowl or salad-spinner bowl. Soak for 10 minutes, then drain and discard the soaking water.

   Soak dry rice vermicelli · 10 minUses 8 oz dry rice vermicelli · Warm water as needed to cover the dry rice vermicelli

2. 2

   Step 2: Bring the full 7 cups separate noodle-boiling water to a rapid boil. Add the drained soaked noodles from step 1. Stir gently with chopsticks and check after 2 minutes; continue only as needed within the source 2–3-minute guide until cooked without becoming mushy.

   Check rice vermicelli for doneness · 2 minUses 7 cups water · soaked noodles drained from warm water

3. 3

   Step 3: Drain the cooked noodles from step 2 into the salad-spinner colander and discard the boiling water. Rinse with cold water to stop cooking, drain well, then spin to remove excess water.

   Uses cooked vermicelli lifted from boiling water · Cold water as needed to rinse the boiled noodles

4. 4

   Step 4: Spread the drained noodles from step 3 on a large plate and air-dry for 15 minutes to develop their springy texture. Use the cooked noodles in your chosen dish. The source reports about 5 cups, approximately 2 lb, of finished noodles from this batch.

   Briefly air-dry cooked rice vermicelli · 15 minUses rinsed and spun rice vermicelli

5. 5

   Step 5: Refrigerate remaining noodles promptly in shallow covered containers, within 2 hours, at 4 °C (40 °F) or below. Use within the author 1–2-day guide. Reheat on low microwave power until hot throughout, reaching 74 °C (165 °F) when served as reheated leftovers.

   Uses remaining cooked rice vermicelli