Vermicelli can be considered a specialty of the northern highlands.
After processing, the vermicelli is clear white, and can be kept for a long time without becoming swollen or mushy. The ethnic minorities in the highlands produce it using traditional methods, so it can be considered a safe type of vermicelli because no chemicals are used.
The vermicelli is not mixed with flour so it is tougher than other types of vermicelli, does not break when cooked, and does not stick together when stir-fried. Before cooking, soak the vermicelli for 5-10 minutes in warm water.
VietNam
France
English
Arabic
Reviews
There are no reviews yet.