Rice vermicelli noodles are used throughout South East Asia. In Vietnam, rice vermicelli are often served cold - as an ingredient in summer rolls, rolled up in Vietnamese rice paper with pork belly, prawns, cucumber and herbs; or tossed through spicy salads. In Canton, the noodles are often broken into short shards, and are simmered in broth. In Singapore, the vermicelli noodles are often fried, and in South India the vermicelli noodles are even cooked in milk and garnished with nuts for a sweet dessert called Paayasam.
The rice vermicelli are very thin and made purely from rice and water. The noodles are packed in bundles, or ‘nests’ but can be easily broken apart before cooking. Vermicelli noodles are also a good gluten-free option, and are very quick and easy to cook, needing only a few minutes soaking in warm water and then tossing through a stir fry.
Ingredients: rice flour 60%, tapioca flour, water, salt
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