When choosing rice vermicelli, consider these five factors:
First, look at the transparency of the noodles. Contrary to popular belief, the surface should be slightly opaque and glossy, not crystal clear. If the vermicelli is exceptionally transparent or opaque, it’s best to avoid purchasing it.
Second, the smell test: High-quality vermicelli has a subtle, neutral aroma, reminiscent of starch. If the noodles have a strong odor or no scent at all, they are not worth buying.
Third, test their brittleness: Good vermicelli should easily snap when bent. If the noodles feel too flexible, they are not the right choice.
Fourth, light a fire: When exposed to an open flame, the noodles should puff up significantly without making a sound, and they should emit a pleasant aroma. If they don’t display these characteristics, they are not worth purchasing.
Fifth, cook a batch: Vermicelli of good quality will be chewy yet tender when cooked. Inferior quality vermicelli may take longer to cook and might never reach the desired texture.
Tip for quick-soaking vermicelli
To soften vermicelli quickly, soak them in warm water with a pinch of salt, a dash of white vinegar, and some tapioca starch. Stir well, then add the vermicelli and soak for about 5 minutes. Rinse thoroughly before cooking.
The salt and vinegar help speed up the softening process, while the tapioca starch disinfects and removes impurities. This method ensures your vermicelli is not only soft but also free from any unwanted substances.
Many people are unaware of the quick-soaking method for vermicelli.
Source: Cong Ly & Xa Hoi
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