12 Ways with Rice Vermicelli

Rice vermicelli has roots in southern China and is traditionally made from soaked, ground rice that is heated and shaped into fine strands. Trade and migration helped spread these noodles throughout Southeast Asia.

They feature in Chinese Fried Rice Vermicelli with Shrimp, Thai Spicy Coconut Soup with Rice Noodles, and Vietnamese Meatballs with Rice Noodles. In Myanmar, they also accompany Silky Shan Soup, often enjoyed for breakfast.

Their texture changes dramatically with preparation. Softened noodles become tender strands for soups and stir-fries, while deep-frying makes them puff and crisp, as in Mee Krob. For both textures, try Crispy Rice Vermicelli Pancake, with its crunchy exterior and silky center.

They even appear in frozen desserts. Rice Stick Sorbet with Sour Cherries and Rice Noodle Sorbet with Grape Molasses offer an unexpected way to explore this versatile ingredient.