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Kenmin Rice Vermicelli Noodles

$8.46 $9.95 (15% OFF)

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While many vermicelli noodles—a long, slender variety of rice noodle—may seem like forgettable fare, these Rice Vermicelli Noodles from Kenmin stand out from the pack. Made by steaming and mashing rice to form ultra-thin, chewy, springy noodles, these vermicelli cook up glassy in appearance and almost elastic in texture, with a mild rice flavor. They particularly shine in herby soups or punchy broths or dressings featuring bold flavors, like lime and fish sauce, as the noodles absorb the flavors of the surrounding dish.

Making these noodles takes a high amount of skill: They’re made from 100% pure, carefully selected, high-quality rice grown in rich soil, without any salt, additives or binders (which makes their impeccable texture and mild aromatic flavor all the more impressive). In fact, these vermicelli noodles from Kenmin earn a certification mark from the Rice Vermicelli Association—an honor reserved for vermicelli made from over 50% rice. Exclusive to Milk Street in the United States.

Rice

Net Weight: 150 grams
Place of Origin: Product of Thailand, Distributed Oakland, CA

Try these noodles in our Vietnamese Rice Noodle Bowl, Chicken and Rice Noodles in Ginger-Hoisin Broth and Vietnamese Summer Rolls. They’re also excellent in our Filipino Stir-Fried Rice Vermicelli with Shrimp and Snow Peas, as well as our Singapore Curry Noodles. Try them in any cold noodle salad, soup or stir-fry recipe.

Add rice noodles to boiling water. Break apart with chopsticks. Allow to boil for various times depending on intended use.

For grilled rice noodles, soup, etc. boil for 4 minutes. For salads, aemono, etc. boil for 6-7 minutes.

Once cooked, drain in a colander, rinse with cool water, and then squeeze out the moisture. If stir frying, add a small amount of oil to prevent noodles from sticking.

Kenmin Rice Vermicelli Noodles

$8.46 $9.95 (15% OFF)

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So nice, they steam them twice.

These rice vermicelli noodles are made by sourcing single-crop rice from Thailand’s fertile rice paddies. The selected rice is steamed, mashed, formed into noodles and then steamed again to give vermicelli its signature texture.