The Forktionary Angle
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Definition
Thin, white noodles made from rice flour and water, commonly used in East and Southeast Asian cuisines.
Sensory Profile
TasteNeutral, mild
TextureSmooth, slippery, slightly chewy (when cooked)
AromaMild, starchy
AcidityLow
Technical Metrics
Nutrition Facts
Per 50g (dry) Calories360 kcal
Total Fat1 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein7 g
Total Carbohydrate80 g
Dietary Fiber1 g
Total Sugars0 g
Calcium10 mg
Iron0.5 mg
Potassium50 mg
Chef’s Secret
Always soak rice vermicelli in warm (not boiling) water for a few minutes before adding to stir-fries to prevent stickiness and ensure even cooking.
Substitutions
Best Match
Rice Sticks (Bánh Phở)
1:1Similar rice-based composition, slightly wider, good for stir-fries and soups.
Cellophane Noodles (Mung Bean Vermicelli)
1:1Transparent when cooked, slightly chewier, also gluten-free, great for spring rolls.
Thin Spaghetti/Angel Hair
1:1Wheat-based alternative for texture, but not gluten-free and has a different flavor.
Somen Noodles
1:1Japanese wheat noodles, very thin, but not gluten-free and distinct flavor.
Buying Guide
Look for pure rice vermicelli without additives, often found in Asian markets.
Flavor Pairings
Stir-fries spring rolls noodle salads pho bun cha.
