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 never boil rice noodles. Just soak them in cold water for about an hour.
Ten minutes is way too long. You can either prepare them cold as Bob explains, or hot, but no more than 2-3 mins in near boiling water.
Pre-soak the rice noodles in cold water for as long as you can, but at least 10 minutes. Then add them directly to hot broth and serve or into boiling water for about 2 minutes then drain to use.
The trick is that they're never in the hot water for very long because they'll get mushy remarkably quickly.
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
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
If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk, no egg, comes out extremely crispy, for example. What is the physical reason that these pure starches cook up crispy?
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. How can I improve my udon noodles so that they don't break?
Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or similar consistency?
I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere you could revive stuck pasta by running it in (cold?) water. How should I store leftover cooked rice noodles to best preserve them for a day or two? UPDATE: I tried storing them in cold water, and that's definitely not the way to go; the rice noodles bloated to about double their original thickness. They taste fine, just not what I was looking to accomplish.
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy! There is a 'how much water with your rice' conversation on this site, one that basically said "get a great Zojirushi," but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil, or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it. Then I stick the rice cooker on and let it do its magic, and 20 mins or so later, a tasty rice and stuff one bowl meal. My problem is that sometimes the rice ends up a little undercooked and I need to add a bit more water and cook
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After... 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... "organic", and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always