Rice Noodles

Origin

Rice noodles originated in southern China over 2,000 years ago and spread throughout Southeast Asia wherever rice was the staple crop. Vietnam, Thailand, Malaysia, and the Philippines each developed signature widths and textures—from pho’s flat bánh phở to pad Thai’s medium ribbons and delicate vermicelli for salads and rolls.

How to make them

Rice noodles are made primarily from rice flour and water, sometimes with tapioca or cornstarch for elasticity.

1. 01

   Mix rice flour with water into a smooth, pourable batter.

2. 02

   Optional: add tapioca or cornstarch for stretch and chew.

3. 03

   Pour a thin layer onto a tray or cloth.

4. 04

   Steam until the batter sets into a translucent sheet.

5. 05

   Cool slightly, then cut into vermicelli, medium, or wide noodles.

6. 06

   Fresh noodles often need only a hot-water soak; dried ones soak or briefly boil.

Storage

Dried rice noodles keep up to a year in a cool, dry place. Fresh rice noodles should be used within a day or two, refrigerated airtight; briefly steam if they firm up. Cooked rice noodles are best eaten soon—they turn sticky and fragile when stored.

Popular dishes

• Phở

  Vietnamese aromatic beef or chicken soup with flat rice noodles and herbs.

• Pad Thai

  Thai stir-fried noodles with tamarind, egg, tofu or shrimp, and peanuts.

• Chow Fun

  Cantonese wok-fried wide rice noodles with beef and bean sprouts.

• Singapore Noodles

  Curry-spiced vermicelli stir-fry with vegetables and protein.

• Fresh Spring Rolls

  Rice paper rolls filled with vermicelli, herbs, and shrimp or tofu.