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How to Cook Perfect Rice Vermicelli Noodles

Perfect, springy rice noodles that has legs every day of the week. Versatile and nutritious, rice vermicelli noodles soak up sauces beautifully!
Prep Time2 minutes
Active Time12 minutes
Resting Time30 minutes
Total Time44 minutes
Course: Appetizer, Main Course, Salad, Side Dish, Snack, Soup
Cuisine: Vietnamese
Keyword: bun, healthy, meal bowl, noodle bowl, rice noodles, vermicelli, vermicelli noodles, vermicelli rice, vietnamese bun
Yield: 4

Equipment

  • Medium or large pot
  • Strainer or colander
  • Large bowl (for ice bath)
  • Tongs or chopsticks
  • Measuring cup for scooping water if needed)

Materials

  • 1 package Three Ladies Brand rice noodles
  • Water for simmering
  • Ice for ice bath

Instructions

Heat the water

  • Fill a pot with water and heat it until it’s very hot and steaming, with small bubbles forming. It should be just below a full boil.

Add the dry noodles

  • Place the dried rice noodles into the pot. Keep the heat low so the water stays at a gentle simmer, not a rolling boil. Too hot, noodles will become soggy.

Simmer for 10–12 minutes

  • Cook the noodles, stirring occasionally to prevent clumping. They’re ready when soft, flexible, and slightly springy. Don't be afraid to add a couple more minutes to the cook time if you feel it's needed.

Drain immediately

  • Once the noodles reach the right texture, drain them right away to stop further softening.

Transfer to an ice bath

  • Place the noodles into a large bowl filled with ice water. Let them sit for 1–2 minutes to stop the cooking and firm up

Drain well

  • Remove the noodles from the ice bath and drain completely. This requires resting of the noodles for a solid 30-40 minutes. Use immediately or, toss with a tiny bit of neutral oil if storing.

How to Store for Meal Prep

  • Let noodles cool completely before storing.
  • Place in an airtight container and toss with a tiny drizzle of oil to prevent sticking.
  • Refrigerate for 3–4 days.
  • To reheat, loosen with warm water, a quick hot‑water dip, or 20–30 seconds in the microwave with a damp paper towel.

Notes

  • Avoid boiling the noodles. It will break down the noodles and become soggy.
  • Place in an airtight container and toss with a tiny bit of oil to prevent sticking.
  • Refrigerate for 3-4 days.
  • To reheat, loosen with warm water, a quick hot-water dip, or 20-30 seconds on the microwave. with a damp paper towel.
  • Great for noodle bowls, salads, spring rolls, and meal-prep lunches and dinners.