Cooked Rice Noodles (Bun)

James Carrier

Notes: Dried rice noodles range in width from about 1/16 to 1/4 inch wide; the cooked yield varies slightly depending on their width (look for width specified in recipe).

This recipe goes with Grilled Catfish with Noodles (Cha Ca), Beef Noodle Soup (Pho Bo)

Yield: Makes 6 to 8 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 36g
  • Fiber: 0.0g
  • Sodium: 75mg
  • Cholesterol: 0.0mg

Ingredients

  • 12 to 14 ounces dried rice noodles (mai fun, rice sticks, or rice vermicelli)

Preparation

  1. In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. If not using immediately, rinse well to keep noodles from sticking together, and drain again.
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