Rice vermicelli

Soak dried rice vermicelli in hot water until pliable but still slightly firm, usually about 5–10 minutes; drain and rinse briefly with cold water to stop it cooking. Add it to the wok near the end, tossing with the sauce so it finishes cooking without turning mushy.

You can, but thin strands soften quickly and may make the broth cloudy. For a clearer soup, soak the noodles separately until just tender, drain them, then put them in the bowl and pour over hot broth.

Drain it thoroughly after soaking and toss it with a little oil if it will stand before cooking. In a stir-fry, have the sauce and other ingredients ready first, then add the noodles and toss them straight away.

Keep dried rice vermicelli in a cool, dry cupboard in a sealed packet or airtight container. Refrigerate cooked noodles promptly in a covered container and use within three to four days; loosen them with a splash of water when reheating.

It is used in Vietnamese bún bowls, often served with herbs, vegetables and grilled meat or tofu, and in Singapore-style fried noodles with curry seasoning. You can also use the softened strands in fresh spring rolls.

Rice vermicelli is made from rice and turns opaque and soft when cooked; glass noodles are usually made from starch such as mung bean or potato and become translucent. They are not interchangeable in every dish: glass noodles have a springier, chewier texture.

Rice itself contains no gluten, so rice vermicelli made only with rice and water is naturally gluten-free. If you need to avoid gluten, check the ingredients and handling information because other ingredients or shared equipment can introduce it.