| ≥1 piece |
rice vermicelli
Net weight : 200g
Content of : Rice flour, water
RICE vermicelli
Introduce product
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks.Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. Rice vermicelli are particularly prominent in the cuisines of People's Republic of China, Hong Kong, Taiwan and Southeast Asia. Rice vermicelli also feature in the cuisines of South India and Sri Lanka, where they are called sevai or idiappam.
Net weight: 200g
Content of: Rice flour, water
How to use:
1.Soup cooking, hotpot cooking
- Soak rice vermicelli into water in 3-5 minutes
- Boiling in 2-3 minutes, put back to clean water and drain off the water
- Served with soup and with hotpot.
2. For frying
- Soak rice vermicelli into warm water about 60 0 C ( by mixing two portions of hot water and one portion of cool water) in 10 minutes to take it out and drain off the water. Stir fried vegetable, shrimp, crab, cuttlefish, spicesand mix with prepared rice vermicelli.
3. To substitute for fresh rice vermicelli:
- Soak rice vermicelli into water in 3-5 minutes
- Boiling in 3-4 minutes, put back to clean water and drain off the water and use as fresh rice vermicelli.
| Product Type: Pasta | Type: Vermicelli | Primary Ingredient: Rice |
| Shape: Ribbon | Style: Dried | Feature: Low-Fat |
| Packaging: Bag | Certification: FDA, GMP, HACCP, ISO | Cooking Time: 4 minutes |
| Weight (kg): 0.2 | Shelf Life: 2 years | Place of Origin: Vietnam |
| Brand Name: sa giang | Net weight: 200g | Content of: Rice flour, water |