How to Cook Vermicelli Noodles (No Mushiness or Clumping)

Rice vermicelli is one of the most important ingredients in Vietnamese cuisine. It is used in a lot of dishes including vermicelli noodle salads, noodle soups, and spring rolls. Learn how to cook vermicelli noodles properly using this is step-by-step guide. Learn how to get the perfect consistency every single time and how to avoid mushy noodles and clumping.

If I had to choose only one noodle I could have for the rest of my life, it would be vermicelli noodles. Fun fact, I eat it pretty much every single day. They’re thin, delicate rice noodles that are used in a variety of Asian dishes, and they’re very important to Vietnamese cuisine. In Vietnamese, we call vermicelli bún. We eat it in vermicelli bowls like bun thit nuong, noodle soups like bun rieu, and Vietnamese spring rolls. Because it’s such an important ingredient, I wanted to write a post about how to cook vermicelli properly. There is definitely a right way to cook these noodles, so they are the perfect consistency every time.

What are vermicelli noodles?

As mentioned above, vermicelli noodles, specifically rice vermicelli, are thin noodles made from rice that have a delicate texture. Vermicelli is a widely used rice noodle in Asia with countries like China, Thailand, and Vietnam using it in many dishes. In Vietnam, there are 3 categories of dishes that utilize this ingredient – vermicelli noodle bowls, spring rolls, and noodle soups. In my opinion, the purpose of this ingredient is to provide a neutral base to contrast with the other savory ingredients. It’s like the “rice” of these dishes. This contrast helps provide balance to a dish, and balance is a key characteristic of Vietnamese dishes. For example, in bun thit nuong, savory lemongrass pork is served with fresh vegetables and vermicelli. The intense flavors of the lemongrass pork balances out the fresh flavors of the vegetables and neutral flavor of the vermicelli. In my opinion, this is what makes Vietnamese food so addictive and something you never get tired of eating.

Where can you buy vermicelli?

Vermicelli noodles are typically found dried at Asian grocery stores. However with the rise in its popularity, vermicelli can sometimes be found at Western grocery stores nowadays.

My favorite vermicelli brands

I have tested many vermicelli noodle brands over the years, and there are 2 that are my favorite – Three Ladies Brand and Bamboo Tree (pictured above). Three Ladies Brand has a ton of noodle products, and they’re a staple in many Vietnamese kitchens for a reason. They’re really the best when it comes to noodles. Their vermicelli noodles are a tad thicker than my other favorite brand Bamboo Tree, so they have a little bit more of a chewier consistency.

However, I have to say my hands down #1 favorite is the vermicelli from Bamboo Tree. I eat about 1-2 packets of these noodles every month. This brand is a recent discovery, and I have never tasted such delicate vermicelli until I discovered this brand. They have the perfect balance between delicate and chewy. I sometimes drive almost an hour to get these noodles. Highly highly recommend it if you can find it.

How to cook vermicelli noodles properly

I have made vermicelli noodles hundreds of times both with my mom and by myself, so this is a well tested method of how to cook vermicelli noodles. For a simplified version of this recipe, skip to the recipe card. These directions include tips on how to prevent mushiness and clumping.

1. Bring 6 cups of water to a boil.
   • Tip: You can use however much water you want. I would make sure to use enough water so the noodles don’t crowd the pan which leads to clumping.
2. Add 5 oz of vermicelli noodles and stir to evenly distribute the noodles in the water.
3. After 2-3 minutes, pull out a noodle and taste for doneness. If they’re still undercooked, keep cooking for another minute before testing again.
   • Tip: Tasting is important because every vermicelli noodle brand cooks differently.
4. Pour the noodles into a colander and rinse with cold water.
   • Tip: Rinsing the noodles which rinses off excess starch is another key to prevent clumping.
5. Optional: If you are making a cold noodle dish like vermicelli bowls, let the noodles cool before using them. If using the noodles for a hot dish, you can use them right away.

Why do you rinse vermicelli?

This is such an important part of the process, and one I learned through trial and error. You must rinse the vermicelli noodles in cold water once they’re cooked to stop the cooking process and rinse off excess starch. Excess starch will cause the noodles to stick together and have this unsavory taste.

How to prevent mushiness and clumping

It’s really easy to overcook vermicelli because they’re so thin and delicate. And overcooked vermicelli leads to mushiness and clumping. The best way to prevent that is by not crowding the pan and checking the noodles in small intervals to see if they’re cooked. Not every vermicelli noodle brand will cook in the same time frame. The other tip I like is to stir the noodles every few minutes. This helps prevent clumping. Rinsing the noodles after cooking which rinses off excess starch also prevents clumping.

What can you eat with vermicelli noodles?

Vermicelli noodles can be a great substitute for rice. In Vietnamese cuisine, there are so many dishes that you can eat with vermicelli including spring rolls, vermicelli bowls, and noodle soups. Some of my favorite dishes with vermicelli include bun thit nuong, bun rieu, bun thang, Vietnamese chicken curry, and Vietnamese spring rolls.

How do you store cooked vermicelli noodles?

Vermicelli should be stored in the fridge in an airtight container. They will last up to 3 days in the fridge.

How do you reheat vermicelli?

Vermicelli can be reheated in the microwave for ~30 seconds. Be careful not to reheat it too much as they will stick together. If you are making a cold dish, I would reheat the noodles then let it sit to cool down. This might seem odd but I found that cold vermicelli straight out of the fridge has a weird texture to it. It doesn’t have the “springy” texture. Reheating the noodles restores some of the springy texture. The reason the noodle has to cool down is because warm noodles seem to absorb more sauce than room temperature noodles, meaning you’ll need to use more sauce in the dish. It also doesn’t taste quite right. I found this especially true with nuoc cham and vermicelli bowls.

Did you make this dish?

If you made this dish, I would love to see!

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