Thick Rice Vermicelli, or also known as Thick Round Rice Sticks, are commonly used in South East Asian cooking - most famously in Vietnamese Bún bò Huếand Penang Assam Laksa with its chewy texture and mild flavour, it is a winner with strong flavoured soups.
To cook thick rice noodles, simply add to boiling water for about 10 to 15 minutes. Stir occasionally to avoid clumping. You'll know the noodles are cooked when they turn white in colour (no longer translucent) and have a chewy texture. Drain noodles, then add to broth or soup.
Each piece is approximately 200g and is enough to make 2 serves.
Product of Malaysia | Ingredients: Rice, Sago starch, Tapioca starch, Corn starch | Store in cool dry place