Grains & Rice

Vermicelli

Very thin wheat noodles, toasted or boiled for pilafs, puddings, and soups.

Vermicelli are very fine wheat-flour noodles, distinct from rice vermicelli, used across the Middle East, South Asia, and Mediterranean. They are toasted golden and simmered into rice pilafs, cooked in sweet milk puddings like seviyan, or broken into soups. Their thinness means they cook quickly and absorb surrounding flavors.

Vermicelli — Italian for 'little worms' — refers to two distinct families of long, very thin noodles that share only their slender profile. Italian wheat vermicelli is a dried semolina pasta, slightly thicker than capellini, with origins in 14th-century Naples. Asian rice vermicelli, by contrast, is made from rice flour and water alone, producing translucent, brittle strands that rehydrate quickly. A third category — glass or cellophane noodles — is made from mung bean starch and behaves quite differently. These distinctions matter enormously in the kitchen: wheat vermicelli cooks like any dried pasta, while rice vermicelli requires brief blanching or soaking and can turn gummy if overcooked. Always confirm which type a recipe intends, as the methods and results are not interchangeable.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Italian wheat vermicelli

Semolina-based dried long pasta, slightly thicker than capellini. Traditionally paired with seafood sauces.

Rice vermicelli (bánh đa, bún tươi, fun see, mai fun)

Translucent, brittle when dry. Sold in bundles. Two main sizes: very thin (phở-style) and thicker (bún-style).

Cellophane / glass noodles (mung bean vermicelli)

Made from mung bean starch. Translucent when hydrated. Distinct from true rice vermicelli; chewier texture.

Instant vermicelli

Pre-gelatinized rice vermicelli that rehydrates in minutes with hot water. Often contains additives for faster cooking.

Sweet potato vermicelli (dangmyeon)

Made from sweet potato starch. Grayish color, chewier than rice vermicelli. Common in Korean japchae.

Instant fried noodles (mì gói)

Pre-fried rice vermicelli with added oil and seasoning. Common in Southeast Asian instant soup packs.

Common uses

Italian soups and pasta dishes, especially with light seafood or tomato-based saucesMiddle Eastern and South Asian pilafs (toasted in butter or oil before adding broth)Vietnamese phở bò, bún thịt nướng, and fresh spring rolls (gỏi cuốn)Thai and Laotian larb, pad thai, and noodle salads with lime-chili dressingsKorean japchae — stir-fried with vegetables and meatCantonese-style wonton noodles and hot potsCrispy fried noodle nests as a garnish or base for saladsBaked pasta dishes and puddings in Middle Eastern and Indian culinary traditions

Tips & pitfalls

Toast rice vermicelli briefly in 1–2 tablespoons of oil before adding liquid — this prevents clumping and adds subtle richness.
Do not overcook rice vermicelli; it turns gummy and falls apart. Blanch 1–3 minutes or soak per package directions, then drain immediately.
Cook Italian wheat vermicelli in well-salted water (about 1 tbsp salt per 4 quarts) and drain firmly, as it continues cooking in residual heat.
When using vermicelli in soups, add it last, just before serving, to prevent overcooking from carryover heat.
Break rice vermicelli into shorter lengths before soaking or frying for easier handling with chopsticks and more even hydration.
Rehydrate rice vermicelli in warm — not boiling — water; boiling water causes uneven hydration, softening the exterior while leaving the core firm.
For crispy noodle nests, deep-fry loosely packed dry rice vermicelli in 350°F (175°C) oil for 10–20 seconds until it expands and turns golden.
Toast wheat vermicelli in butter or oil until lightly golden and fragrant before adding broth for pilafs — this deepens the nuttiness of the final dish.

Nutrition

331kcal

Energy

1385 kJ · per 100 g

Where the calories come from

Protein 0%Carbs 100%Fat 0%

Protein

0.1g

0% DV

Carbs

82.3g

30% DV

Fat

0.1g

0% DV

Fiber

3.9g

14% DV

Sugars

17.4g

of which

Sodium

4mg

0% DV

Notable micronutrients

Selenium49% DV

Zinc39% DV

Iron10% DV

Calcium4% DV

Vitamin E3% DV

Vitamin K3% DV

Source · USDA FoodData Central · Vermicelli, made from soy

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In the shops

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Good to know

Composition: Italian vermicelli: refined wheat flour, water, sometimes egg. Rice vermicelli: rice flour and water only.
Origin: Italy, first documented in Naples in the 14th century. Rice vermicelli independently developed in East and Southeast Asia.
Diameter: Italian: 0.04–0.05 in (1.0–1.3 mm). Asian rice vermicelli: 0.02–0.06 in (0.5–1.5 mm) depending on style.
Hydration (rice): Rice vermicelli expands to 2–3 times its dry volume when soaked or blanched.
Cooking time (wheat): 4–6 minutes in salted boiling water until just al dente.
Cooking time (rice): 1–3 minutes blanching or 15–30 minutes soaking in room-temperature or warm water.
Yield: 1 oz (28 g) dried wheat vermicelli yields ~1 cup cooked. Rice vermicelli yields 2–3 cups hydrated.
Shelf life (dried): About 2 years stored in a cool, dry, airtight container.

Substitutes

Capellini / angel hair pasta — Best Italian substitute; slightly thinner, similar cooking time and behavior.
Rice stick noodles (banh phở flattened) — Acceptable for Southeast Asian dishes; wider and less delicate than vermicelli.
Fine egg noodles — Works in soups and stir-fries; has more body and richness from egg.
Glass / cellophane noodles — For Asian dishes only; much chewier texture and different starch profile.
Couscous — For Middle Eastern pilafs; similar size and neutral flavor, though texturally quite different.

Pairs with

Garlic, olive oil, chili flakesClams, white wine, parsleyCoconut milk, lemongrass, Thai basilFish sauce, lime, fresh chilies, mintGround pork, shrimp, scallionsTomatoes, capers, olives, anchoviesButter, toasted nuts, dried fruitsSesame oil, soy sauce, ginger, shiitake

Also called

Chaariya · Seviyan · Wheat Vermicelli