Thin rice noodles from Mama. Ready in minutes and great in soups, spring rolls and stir-fries. See more varieties in the noodle collection. 400 g.
Soak the noodles in warm water until soft, or steep them briefly in boiling water – they should not be overcooked. Rice vermicelli is the very foundation of Vietnamese bun bowls and Thai noodle salads, eagerly soaking up flavour from broth and dressing.
Type: Rice vermicelli (thin rice noodles).
