Vietnamese Rice Stick(vermicelli) Three Ladies Brand 2lbs

Wow, Three Ladies Brand products are the best we've used. If you enjoy Asian cuisine and want to create restaurant quality dishes at home, the many products offered by this company have been head and shoulders above several other brands we've used. The preparation instructions for cooking rice noodles vary widely. Our best results have been to place these noodles in salted boiling water for about 5 minutes (cook until just slightly al dente like most common pastas). When done, drain the noodles in a colander and serve. This provides a fully cooked noodle with a delightful texture -- but, unlike some other brands, remains firm and does not break apart. For cold noodle dishes, once fully cooked, just drain through a colander and promptly place the noodles in an ice water bath for a minute or two. This stops the cooking as well as cools the noodles. Drain again in a colander to dry. These techniques work fantastic when making hot or cold noodles for nearly any dish. We now enjoy several Three Ladies Brand noodle sizes. Their wraps are clearly the very best, and their Jasmine rice is the most tasty and aromatic we've found. Amazon carries several Three Ladies Brand products -- also available at many Asian markets at great prices. All of their products are a cut above and put a smile on our faces every time we eat them. Three Ladies Brand is preferred by top Asian chefs and comes highly recommended.

I recently tried the Three Ladies Brand Vietnamese Rice Stick (Vermicelli) when my usual go-to at the local Asian market was out of stock, and I've got to say, I was pleasantly surprised! These noodles are a fantastic substitute, holding their own in both flavor and quality. The texture of these rice sticks is spot on – they cook up perfectly, not too mushy or too firm. It's like they've mastered the art of being just right, making them an ideal base for a variety of dishes, from spring rolls to a hearty bowl of pho. What really impressed me was the super fast shipping. It's like the noodle cavalry coming to the rescue just when you need it. Whether you're planning a last-minute dinner or stocking up your pantry, the convenience and reliability of their delivery are top-notch. if you're in need of a quality pack of Vietnamese rice vermicelli and can't get your hands on your usual brand, the Three Ladies Brand is a fantastic alternative. They've definitely earned their spot in my kitchen for those times when I need good noodles in a pinch. Give them a try, and you might just find a new favorite!

Good noodles and it comes with a lot. Good to use for homemade soups!

The cooking instructions on the package are really confusing, and I failed at my first attempt cooking them in the soup I was making. It clouded the soup quickly and the noodles stuck together like glue. I gave it another shot after doing some research online and it was successful. I thought I would save you some time by explaining what I found out so you don't waste a big batch of these delicious rice noodles on your first, or second go round. The noodles are in sections, eight sections per package. Each section is approximately two servings, although I can eat most all of the noodles in one sitting, along with some of the soup. For a family of four, maybe three sections would be good, but you might need a bigger boiling pot than 2 quarts. COOK THE NOODLES SEPARATELY! For one or two sections, bring a two quart pot of plain water to a boil, separate from the soup pot you are making. Totally immerse the noodles in the boiling water and separate the noodles quickly as it returns to a boil. I like to use a chop stick for this so it doesn't release too many starches. Cover and remove from heat quickly. Set a timer for 8 minutes and have a colander in the sink ready when the timer goes off. When the time it up, pour the noodles in the colander and rinse the noodles with water, hot or cold doesn't matter, and shake out the excess water to keep them from clumping. Drizzling a little oil to keep them separated wouldn't hurt if your timing is off. The noodles should be the LAST thing you do in your preparation of the soup. Divide the noodles from the colander into each serving bowl, then ladle in the soup before serving for the best texture. Leaving them in the soup too long before serving them with soften the texture and cloud the soup. I like them on the al dente side. I wouldn't hurt to reduce the cook time to 7 minutes if you have a lot going on in the kitchen. Enjoy!!

With most rice noodles this thickness I have basically only had to drop them in boiling liquid for 1 minute and they were soft and edible. These had to boil for 5-6 minutes and still were "al dente" to the tooth. Once I figured that out I started cooking them for 7-8 minutes before transferring to my pho or noodle dish and they were perfect. Not sure why these are different.