© Denzil Green
Rice Vermicelli are thin, long, almost translucent Asian noodles made from rice flour and water.
They have no flavour of their own, but absorb the flavour of what they are cooked with.
They are used in cold noodle salads, soups, spring rolls and stir-fries.
The noodles are sold dried in bundles in plastic bags.
They come in different widths.
Before using rice vermicelli, soak in hot water for 15 to 20 minutes, or briefly boil, unless you are going to fry them: fry them dry in oil until crunchy.
Rice Vermicelli is called “banh hoi” in Vietnamese, “bee hoon” in Malaysia, “sen me” in Thailand, “bihoon” in the Philippines.