Ingredients : Rice 88%, water, salt, natural pandanic dye 0.15%

Nutritional values ​​/ 100g of product : Energy 1300 kJ / 306kcal, fats 0g, of which saturated fatty acids 0g, carbohydrates 74g of which sugars 1g, proteins 2g, salt 0.78g.

Cooking Instructions:

• Prepare 1 colander and 2 basins (the same size or larger than the colander) and a water kettle.
• Stack dry Rice Vermicelli (Banh Hoi) into the colander, up to 10 pieces per stack. Place the colander into one of the basin. Fill the other basin with cool tap water (about 3/4 full).
• Boil water in a kettle until fully boiled (100C or 212F).
• Pour the hot water into the colander and basin other the stacks of Rice Vermicelli (Banh Hoi) until they are fully submerged for 1 minute and 15 seconds (Do not submerge for more than 1 minute and 15 seconds otherwise they will disintegrate).
• Remove the colander with the Rice Vermicelli (Banh Hoi) from the basin of hot water and immediately place it into the other basin of cool water for 1 second. Then remove the colander of Rice Vermicelli (Banh Hoi) from the cool water basin, drain off the water from the colander and separate the Rice Vermicelli (Banh Hoi) from the stack into individual pieces onto a plate (beware of hot rice vermicelli (Banh Hoi), using gloves is advised).
• The Rice Vermicelli (Banh Hoi) is now ready to be served with vegetables, roasted meat, or seafood along with dipping sauce of your choice.

Important Tips:

• After removing Rice Vermicelli (Banh Hoi) from the cool water basin, Rice Vermicelli (Banh Hoi) should be separated from the stacks into individual pieces within 5 minutes. Otherwise, the Rice Vermicelli (Banh Hoi) will start to stick together and be difficult to be separated.
• After separating, to keep the Rice Vermicelli (Banh Hoi) soft and from drying out, place them onto a plate and cover with plastic wrap or lid.
• Rice Vermicelli (Banh Hoi) can be preserved with wrap or lid on for 1-2 hours without drying out.