A kitchen-staple dried rice vermicelli from Thailand, made simply from rice and water. The fine strands soften quickly in warm water, around ten minutes, with no rinsing in cold water needed afterwards. Versatile for stir-fries, braises and soups, they carry sauces and broths beautifully. Ideal for Singapore-style fried rice noodles with curry powder, prawns and char siu, or quick weeknight noodle soups.
Rice, Water
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A kitchen-staple dried rice vermicelli from Thailand, made simply from rice and water. The fine strands soften quickly in warm water, around ten minutes, with no rinsing in cold water needed afterwards. Versatile for stir-fries, braises and soups, they carry sauces and broths beautifully. Ideal for Singapore-style fried rice noodles with curry powder, prawns and char siu, or quick weeknight noodle soups.
Rice, Water
-
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