Good day Foodies! We finally figured out a rice vermicelli noodle recipe that are delicious in spring rolls (salad rolls), fresh vermicelli bowls, and anything you can think of! We also tried these noodles in a hot broth like Qhaub Poob style broth with coconut milk and it worked okay. The only downside to it is that the noodles have a tendency to break apart; to the point where you have to eat it with your spoon. So texture wise, it loses its noodle like texture in a hot broth base! We also added Xanthan gum into this recipe to prevent the noodles from breaking apart. These noodles are best consume the day of. They are also Gluten Free! 🙂 But any who, check out how me made them!
MAIN INGREDIENTS: Rice Flour, Tapioca flour, salt, oil, xanthan gum, and water. 
BATTER 
We cooked 2 cups of rice flour and 7 cups water along with 1 Tbsp of oil until it becomes a nice sticky consistency. This comes out to be our wet ingredients that binds your other dry ingredients together (you can see that rice flour lump in the middle of that top picture). If this is confusing, check out the video on how we made it.
Mix the dough until smooth!
Over mixing the dough is fine since there is no gluten in this recipe!
Noodle Press
Thai style noodle press
View of the lid and body (bottom) of the Thai noodle press
Potato press that works just as perfect!
This is a Thai style noodle press that my mom found at the Hmong New Year. We were lucky enough to find it! This may be hard to obtain so we suggest getting a potato press just like the one shown on the right. It works just as perfect. The only difference is that it makes a much more thicker noodle. However, it still works perfectly! 🙂
NOODLE MAKING TIME!
Once it comes to the surface, the noodles are done! Scoop out the noodles, rinse it in cold water 2 times! Drain it and stack it side by side (picture shown below). Keep pressing and cooking the noodles until all the batter is gone!
Here are the noodles! Check out the video to see how it’s done! We show you guys our 5 station set up towards making these noodle! Keep in note how we made the rice dough starter in the video as our binding agent with our dry! Cooking the 2 cups of rice flour and 7 cups of water along with the oil helps with getting a nice smooth and shiny batter!
Ingredients
- 2 cups rice flour
- 7 cups water
- 1 Tbsp oil
- 4 cups rice flour (1 16oz bag)
- 4 cups tapioca flour (1 16oz bag)
- 1 TBSP xanthan gum
- 2 tsp salt
Instructions
Rice Dough Starter
In a pot add in
- 2 cups rice flour
- 7 cups water
- 1 TBSP oil
Whisk, and then set it on medium to high heat and cook it. Stir it as you cook to prevent any scorching and rice lumps from happening. Stir until it becomes a nice thick but also slimy texture (until it comes to a boil and bubbles popping up). Set it aside for 20 minutes to cool off.
Dry Ingredients
In a bowl add in your the
- 4 cups of rice flour (1 16oz bag)
- 4 cups tapioca flour (1 16oz bag)
- Xanthan gum
- Salt
Whisk all of them together. After 20-30 minutes has passed and the rice starter has cooled down add it to the dry. Mix until the dry adsorbs most of the wet and then switch it over to a had mixer or any mixer of you choice. Mix until the batter becomes nice and shiny.
Cooking the Noodle Set Up
Batter--->Boiled Water--->Bowl of Cold Water---> Another Bowl of Cold Water---> Strainer
Cooking the Noodles
1) Scoop the batter into your noodle press. Once the water boils*, squeeze the batter into the water.
*Keep an eye on the water after you take out the noodles. The water will rise up if you keep it on high boil! Keep it low until you do another batch of noodle, then put it back up to high for a boil.
2) Once the noodles rises to the surface, take a noodle strainer and scoop out the noodles.
3) Rinse it in the first bowl of cold water. And again in the second bowl.
4) Grab small bundles of noodle at a time and put it in your strainer bowl.
Keep doing this until you use up all your batter!
-Cindy (CHawjCreations)
Notes
Switch the cold water as you go! Do not overcook! Keep an eye on the boiled water!
1 comment
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