Grains & Rice

Rice Vermicelli

Very thin gluten-free rice noodles for stir-fries, salads, soups, and spring rolls.

Rice vermicelli are very fine, thread-like noodles made from rice flour, naturally gluten-free. Used widely across Southeast and East Asia, they are soaked briefly then tossed into salads like bún, stir-fried, added to soups, or wrapped into fresh spring rolls. They cook in minutes and absorb dressings and broths readily.

Rice vermicelli consists of extremely thin, round strands made from rice flour and water, sometimes with small additions of tapioca or corn starch for improved texture. Unlike wheat-based noodles, it is naturally gluten-free, making it essential in Southeast Asian and southern Chinese cooking for those avoiding gluten. When raw, the noodles appear opaque and white; after soaking and cooking, they become translucent and glossy, with a tender, almost melt-in-the-mouth quality that absorbs dressings and sauces beautifully.

The noodles are central to Vietnamese, Thai, Laotian, Cambodian, and southern Chinese cuisines, appearing everywhere from fresh spring rolls to noodle soups to cold salads. Their neutral flavor and delicate texture make them a vehicle for bold sauces and aromatics rather than a dish in themselves. Because they are so thin, they cook quickly and can become gummy if overdone—handling and timing are everything.

One critical distinction: do not confuse rice vermicelli with cellophane or glass noodles (made from mung bean starch), which have a distinct chewier bite. Rice vermicelli should be tender and yielding, not snappy. The standard preparation is soaking in warm water rather than boiling, which keeps the strands intact and gives you control over final texture. The noodles roughly double to triple in volume when soaked, so plan portions accordingly.

Measured in: g
Storage: Pantry

Types & varieties

Bánh đa / Bánh tráng (Vietnamese rice vermicelli)

The standard very-thin round noodle used in gỏi cuốn, bún thịt nướng, and bún bò Huế; sold in compressed coils

Sen khao (Thai rice vermicelli)

Thai term; used in pad thai, Thai salads, and noodle soups; similar profile to Vietnamese bánh đa

Maifun / Mei fun (Chinese rice vermicelli)

Chinese term; used in Singapore noodles, fried rice vermicelli, and soups; sold in tight bundles

Rice sticks (bánh phở)

Flat rice noodles of varying widths; not technically vermicelli but often grouped with it; medium and wide sizes common in stir-fries and phở

Instant rice vermicelli

Pre-gelatinized or flash-fried; rehydrates in minutes with boiling water; common in instant cup noodles

Soaking vs. Boiling: The Critical Distinction

The most common mistake with rice vermicelli is treating it like pasta and dropping it into boiling water. Rice vermicelli should almost never be boiled. Hot tap water or recently boiled water that has cooled to approximately 40–50 °C works best. Boiling makes the starches gelatinize too quickly, turning the noodles gummy and causing them to break apart when stirred. Some brands—especially thinner or lower-quality varieties—may still require a brief 1–2 minute blanching; check the package instructions. If a recipe calls for blanching, use actively boiling water but limit the time strictly and shock the noodles in cold water immediately afterward.

Soak in warm water (40–50 °C) until pliable, 15–30 minutes
Taste test: noodles should bend easily without breaking
Do not soak until fully soft—they continue softening as they rest
For firmer texture in spring rolls, shorten the soak by a few minutes

Working with Tangled Noodles

Rice vermicelli often comes packed in tight, compressed coils that tangle badly when soaked whole. Before soaking, use scissors to cut the coil into 2–3 inch segments. This prevents the frustrating mass of tangled strands that is difficult to separate and portion evenly. After soaking, drain thoroughly and rinse briefly with cold water to stop the cooking process and prevent clumping. Toss the drained noodles immediately with a small amount of neutral oil (vegetable, grapeseed, or peanut oil) to keep the strands separate until you are ready to use them in your dish.

Cut coiled noodles before soaking to avoid tangling
Rinse with cold water after draining to stop cooking
Toss with a small amount of neutral oil immediately
Work quickly—do not let soaked noodles sit for more than 30 minutes before using

Common uses

Vietnamese fresh spring rolls (gỏi cuốn / nem cuốn)Vietnamese cold noodle salads (bún thịt nướng, bún chả, bún bò Huế base)Pad thai and Thai rice noodle salads (yam wun sen)Chinese Singapore noodles (mai fun) and stir-fried rice vermicelliKorean japchae (sometimes made with rice vermicelli as an alternative to sweet potato starch noodles)Soup base for light Southeast Asian brothsCrispy noodle nests as a garnish for salads and stir-friesSpring roll and dumpling fillings (as a binder and textural element)Bánh cuốn (Vietnamese steamed rice rolls)—the batter is related but a distinct product

Tips & pitfalls

Soak in warm water (approximately 40–50 °C / 104–122 °F), not boiling water; boiling makes them gummy and causes them to break apart when stirred.
Soak 15–30 minutes until they bend easily without breaking but before they feel fully soft; they continue to soften as they sit and from residual heat.
Use scissors to cut the coiled mass before soaking—this prevents the strands from tangling into an unmanageable knot that is nearly impossible to separate.
After soaking, drain thoroughly and rinse briefly with cold water to stop the cooking and prevent clumping.
Toss with a small amount of neutral oil (vegetable, grapeseed) immediately after draining to keep strands separate and workable.
For stir-frying: blanch 30–60 seconds, rinse cold, drain completely dry, then add to a very hot wok with oil; they cook in 1–2 minutes once added.
For spring rolls: use noodles directly from the soak—they should be pliable but not fully soft; over-soaked noodles will tear the rice paper wrapper.
Do not overcook; they should retain a slight resistance (al dente) because they continue cooking from residual heat and from contact with hot sauces and liquids in the dish.

Nutrition

364kcal

Energy

1523 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 92%Fat 1%

Protein

12% DV

Carbs

80.2g

29% DV

Fat

0.6g

1% DV

Fiber

1.6g

6% DV

Sugars

0.1g

of which

Sodium

182mg

8% DV

Notable micronutrients

Selenium27% DV

Phosphorus12% DV

Zinc7% DV

Iron4% DV

Thiamin (B1)3% DV

Magnesium3% DV

Source · USDA FoodData Central · approx. Rice noodles, dry

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Good to know

Made from: Rice flour and water; some brands add tapioca or corn starch for improved texture and translucency
Shape: Round, spaghetti-thin strands (0.75–1.5 mm diameter)
Raw color: Opaque white
Cooked color: Translucent, glossy
Origin: Southeast Asia (Vietnam, Thailand, China); central to Vietnamese, Thai, Laotian, Cambodian, and southern Chinese cuisines
Gluten-free: Yes, unlike wheat-based noodles
Typical prep: Soaked in warm water (40–50 °C / 104–122 °F), 15–30 minutes; some brands need brief blanching of 1–2 minutes
Yield: Doubles to triples in volume when soaked
Shelf life (dried): 12–24 months in a cool, dry place; no refrigeration required
Shelf life (cooked): 1–2 days refrigerated

Substitutes

Rice sticks (flat rice noodles) — Wider, flatter profile; blanch 3–5 minutes instead of soaking; suitable for stir-fries, soups, and salads where the wider shape is acceptable
Cellophane / glass noodles (mung bean starch) — Made from mung bean starch, not rice; similarly thin and translucent when cooked; comparable in stir-fries and spring rolls but have a slightly different chew and blander, starchier flavor
Kelp noodles — Low-calorie, neutral-flavored; maintain more crunch even when cooked; not a close flavor match but works for cold salads and spring rolls as a low-carb alternative
Thin rice ramen or instant rice stick noodles — May be pre-cooked or flash-fried; check the label for additives; useful for quick applications when traditional soaking time is unavailable

Pairs with

Nuoc cham (Vietnamese dipping sauce)Fresh herbsBean sprouts (giá đỗ)Lime and fish sauceRoasted peanuts (ground)Hoisin sauceThai sweet chili sauceGrilled meats

Also called

Bihun · 米粉 · Rice Stick Noodles · Bún