Post # 1
Any bees out there that have made vietnamese vermicelli salad before?
I always order vermicelli with spring rolls at vietnamese restaurants, and i LOVE it. I recently tried to make some at home by buying dried rice vermicelli noodles, but when I try to cook it, the noodles are still very wet and kind of goopey – like when i jiggle the bowl its in, it jiggles like jello. Whereas in restaurants theyre more separated from one another, and drier and more separate from one another. Any ideas on what I’m doing wrong??
This is a picture of what I usually get at restaurants – vermicelli noodles are the white noodles sticking out from underneath the noms.
Post # 3
How were you cooking them? They shouldn’t be boiled like wheat-based pasta. My usual method is to bring a pot of water to boil, remove it from the heat, add the noodles and let them sit in the water for 7 to 8 minutes, then drain.
By the way, if you’re looking for a tasty recipe in which to use the noodles, I made this last week and it was delicious: http://smittenkitchen.com/2012/06/cold-rice-noodles-with-peanut-lime-chicken/#more-8664
Post # 4
I am lazier than @hergreenapples, and I just fill a large bowl with hot tap water and let them soak (how long depends on how thick they are, I just keep an eye on them and poke them every once in awhile, but 20 mins usually). I also find they stay separated better if I toss them in a bit of oil immediately after draining them.
Also, if I am going to add them to a stir fry, I keep them quite al dente in the water bath and finish the cooking in the pan so they absorb the stir-fry seasonings and don’t overcook.
Post # 5