In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have the same flavour or texture, the fresh noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles.
I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle!
So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe.
The only thing I can point out is that these are thin noodles, and are not like soba.
We bought a large package of dry rice vermicelli recently at our local Thai market. We've cooked it a couple of times, and both times once it starts to boil it gives off a chemical odor, sort of like lye or chlorine (not really either, but that kind of thing). It doesn't rinse off, though rinsing helps a bit. Once rinsed, the chemical smell is not strong enough that it's a problem if you have any kind of sauce on the noodles, but eaten plain they definitely have a chemical funk. I haven't cooked with this style of rice noodle a lot (we usually do cellophane noodles, which seem different), so
I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles and soak them for about ten minutes, then rinse in cold water. Is there a trick to getting that perfect consistency where they are quite soft but still retain an individual bite?
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? How can I make it sweeter? Would I just add sugar or is there a better ingredient to add that will not change the texture of the noodles? Will adding butter and milk change the texture of the noodle?
I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for steaming the batter in small batches then slicing into noodles. The problem that I had is that these noodles did not cook up in my wok correctly. They got extremely gummy and were grainy. I have experience with pasta, but I have no idea where I went wrong with such a simple recipe. Anybody have any ideas on how I can fix this? EDIT: the recipe was this 1 1/4 cup rice 1 1/4 cup water oil to coat
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio hang”. I never saw it spelled in English (or Thai) so I have no idea how to search for a recipe. Can anyone help with the name?
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry
before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out. Last night, I was trying to make udon once again, from... bought them before. So, my multipart question is: Has anyone had this happen with any kind of noodle before? Any explanation? Is there some difference in "organic" udon that makes it do this? Some additive that is omitted? I don't have another package in front of me right now to compare, but my two failed packages only contain wheat flour and salt. How could that be wrong? Could the age
I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy noodles using brown rice flour? Or have any advice as to what ingredients i should use in my attempts to develop a recipe for making them? To be exact, what other ingredients could I use to substitute the wheat flour traditionally used in this noodle. What should I add to brown rice flour, salt and water to obtain a chewy texture in a gluten free noodle.