Ever try to cook Vermicelli Noodles and it ends up either still crunchy or a puddle of white goo? Learn my FOOLPROOF method of cooking vermicelli noodles to always have perfectly soft yet chewy noodles that are springy and bouncy.

Bouncy rice vermicelli noodles used in vietnamese recipes

What Are Vermicelli Noodles Made From?

Vermicelli Noodles are long, thin, chewy strands made out of rice flour. It's kind of like spaghetti noodles but thinner. Since they're made of rice flour, they are naturally gluten-free and more delicate than wheat pasta. They are a solid white colour.

In Vietnam, rice is the common grain crop (not wheat), which is why so many Viet "pastas" and flours are made of rice flour - even dessert flours are made of rice flour.

Vermicelli is used in so many dishes in Vietnamese cuisine. From noodle soups to noodle salads to steamed rolls, vermicelli plays an important part. The noodles give a neutral, chewy base to contrast the punchy and flavourful landscape of a Vietnamese dish. They also act like a vessel to soak up sauces.

What's the Best Way to Cook Vermicelli Noodles?

This is my tried and true method to get the best vermicelli noodles! No mushiness, no clumping, no breaking.

And no, do not soak them before cooking - this is true facts coming from a real Viet person. I repeat - do not soak.

Bring a large pot of water to a roiling boil
Add rice noodles only when it's boiling
Turn heat down to medium immediately
Let noodles cook for ~15 minutes
Ensure you stir the noodles every 5 minutes so it doesn't stick to the bottom of the pot
When noodles are soft enough to easily bite into it but still firm enough to be springy in texture, immediately strain noodles in a colander
Rinse well with cold water and drain in a colander
Do NOT let noodles touch any pools of water, else they will get mushy (see below)

How Long to Cook Vermicelli?

About 15 minutes for regular thin-type vermicelli.

About 18-10 minutes is needed for thicker vermicelli used in bun bo hue (spicy beef-lemongrass noodle soup) or bun rieu (crab tomato noodle soup).

Troubleshooting:

Why Are Rice Noodles Clumping?

You didn't immediately rinse the vermicelli after it's done cooking. Rinsing noodles with COLD water asap is key because:

Rinsing off excess starch that promotes stickiness (clumping)
Stop noodles from overcooking due to residual heat (noodles will get mushy and stick)

Why Are Rice Noodles Breaking?

You've overcooked them. Make sure you're checking on noodle softness every 3-5 minutes of cooking.

Why Are Rice Noodles Mushy?

It's likely a combination of you overcooking them and not rinsing them well enough. You've might have also let the noodles sit in a puddle of water while they were supposed to drain dry in a colander!

Have no fear - just be sure to drain the noodles in a colander that's propped up on a bowl or pot so the water is caught but doesn't touch the noodles at all.

How to Know if Vermicelli Is Fully Cooked

While cooking, take a noodle from time to time and chew it.

It's ready when will be soft enough to chew without any firmness in the texture. You shouldn't taste anything hard about it. However, it will still taste bouncy and springy at the same time.

Are Vermicelli Noodles Healthy?

Yes! They are naturally gluten and fat free since they are mostly just rice flour. This makes it also lower in calories than spaghetti.

However, they are still a pure carbohydrate being made of just rice. Treat a bowl of vermicelli the same way you'd treat eating a bowl of rice. Everything in moderation.

How to Reheat Vermicelli Noodles?

Microwave is the best way. Pop it in for about 2-3 minutes until it's warm again (fridge makes it cold and hard).

Vietnamese Cooking Ideas

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