I tought they were the same ???

ntt hou : Where are you ?

Lou

I always thought Vermicelli was Italian.
Something to do with worms.
Lou

Sorry, I've been busy. This is a tough question because there are a gazillion Vietnamese noodle soups... LOL... so to speak.

Noodles are mainly divided in 2 main categories: rice noodles and egg noodles, and 2 main shapes: flat or round. Each category comes in different thickness and different texture (tender or chewy). They may taste similar but once in a bowl of soup, its individual texture is what differentiate certain type of noodle soup.

Vermicelli is mainly rice noodles. I need to know which noodle soup you're making in order for me to know which vermicelli you'd need or can substitute with. Do you have the Vietnamese name for it? If not, can you post the recipe? Thanks.

Too late at night and I read your post too fast. You wanted to make a salad, not soup. So, on your recipe, what rice vermicelli is called for? Will it be fried?

If it is, I think it is Bun but I'm not 100% sure. I've not used this brand before and it's hard to know from the photo. If it turns out not being the same, I'm sure, it's a good substitute for your dish.

Here is a link that might be useful: Maifun Rice Stick

The noodles are supposed to be cooked, between 2-4 minutes, until just tender. Then they're drained and put in a bowl. Marinated chicken, pork, or beef slices are added, along with julienned cucumber, finely shredded carrots, bean sprouts, some mint, basil, cilantro, and chopped peanuts. Nuoc Cham is poured over the salad.

This is one of my husband's favorites, and we always order it every time we dine at our local Vietnamese restaurant. I've even made it before, but it's been a while though, and I can't remember if I used the rice sticks or was able to get real rice vermicelli (bun) at the grocery store in the past.

Here's a recipe that's similar to what I want to accomplish. Thanks for your help.

Here is a link that might be useful: Vietnamese Noodle (Bun) Salad

Ntt Hou, we were posting at the same time. That's exactly what I was able to find at my grocery store. I think I'll go ahead and use it. It should turn out fine. Thanks for your help.

Aaah... yes, now I got it. I was a bit puzzled when you posted that it was a salad. It is actually a grilled meat noodle dish that is normally served with nuoc cham.

Rice noodles cook very quickly so keep on the watch. When you see the noodles are no longer translucent looking but more solid whitish color, then it is ready to be drained in a coriander. Right away, rinse with cool water to stop it from cooking.

The carrots are usually pickled. You can soak it in 1 part vinegar with 1 part water and some sugar for a day or 2.

Hum... I'm hungry now....

Thanks for your help. I've seen the dish referred to as a salad but your description is better. Luckily I've still got all the ingredients needed so that'll be on my menu for tomorrow's dinner. I love the dish because it's so light and refeshing yet so filling all at the same time. Plus it's so very flavorful. Thanks for your hints about cooking the noodles.