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The Versatile World of Vermicelli: Exploring Its Many Forms and Flavors

Vermicelli, a type of long, thin noodle, has been a staple in many cuisines around the world for centuries. From Italian vermicelli to Asian rice vermicelli, each region has its own unique take on this versatile ingredient. In this article, we’ll delve into the differences between Italian and Asian vermicelli, explore their origins, and discover how to use them in various dishes.

Italian Vermicelli: A Classic Choice

Italian vermicelli is made from durum wheat flour and can be used like any other pasta. Its thinness sets it apart from other types of pasta, making it a great choice for dishes like homemade Rice-A-Roni. Did you know that Italian vermicelli is also a key ingredient in the famous boxed “San Francisco Treat”? By making your own version at home, you can cut down on sodium and experiment with different flavorings.

Asian Vermicelli: A Rice-Based Alternative

Asian vermicelli noodles, on the other hand, are made from rice flour and have a plethora of names depending on the cuisine and origin. They’re often labeled as rice noodles or rice sticks, which are wider and flatter in shape. You’ll find thicker rice vermicelli in dishes like pho and bun bo hue. Additionally, cellophane noodles and glass noodles are considered a type of Asian vermicelli, made from mung bean starch or sweet potato starch, and cook up clear instead of white.

Mexican Fideos: A Short and Sweet Option

Mexican fideos, or “noodles” in Spanish, are similar to Italian vermicelli in shape and ingredients but are cut shorter before being packaged. They’re often toasted in oil for a richer flavor, rather than being boiled. You can use regular Italian vermicelli broken into smaller pieces in any fideos recipe.

Falooda Sev: An Indian Twist

Falooda sev is an Indian form of vermicelli made with cornstarch. You can substitute Asian vermicelli for these if you’re not heading to an Indian market, or try making your own at home.

Can You Use Different Types of Vermicelli Interchangeably?

In a pinch, you can use Italian vermicelli anywhere you would rice vermicelli, fideos, or falooda sev. Keep in mind that you’ll get a slightly different flavor and texture, but since most dishes are highly seasoned and saucy, it won’t matter too much. Just pay attention to your package instructions, as wheat vermicelli will need to cook longer than rice and cellophane noodles.

Vietnamese Noodles with Lemongrass Chicken

Rice vermicelli is the foundation of fresh and healthy Vietnamese noodle salads, which are great eaten at room temperature or chilled. This version brings lemongrass chicken to the profusion of flavors and textures. Get the recipe for Vietnamese Noodles with Lemongrass Chicken.

15-Minute Coconut Curry Noodle Soup

This soup comes together in a single pot and in only about 15 minutes! Red curry paste, coconut milk, fish sauce, garlic, and ginger make this soup a flavorful and quick weeknight supper. Get the recipe for 15-Minute Coconut Curry Noodle Soup.

Pancit Palabok

Pancit is a Filipino food mainstay, and this version features a rich prawn gravy and an array of toppings. Technically, the recipe uses bihon noodles, but rice vermicelli will do just as well to sop up all the shrimpy sauce. Get the recipe for Pancit Palabok.

Spicy Vegan Japchae (Korean Stir-Fried Sweet Potato Noodles)

Japchae is a Korean dish that uses dangmyeon noodles, which are cellophane noodles made from sweet potato starch. You can substitute rice vermicelli or other cellophane noodles. The gochujang, soy, and sesame sauce with rice vinegar, garlic, and ginger will be delicious on any of them. Get the recipe for Spicy Vegan Japchae.

Steamed Scallops with Garlic and Vermicelli

This elegant yet easy Chinese appetizer features delicate steamed scallops sauced with soy, garlic, ginger, and scallions, and nestled atop cellophane noodles. Get the recipe for Steamed Scallops with Garlic and Vermicelli.

Mason Jar Instant Noodles

This grown-up version of instant noodles lets you customize your seasonings and add-ins. You still just add water when you want to eat. Get the recipe for Mason Jar Instant Noodles.

Vegan Peach Summer Rolls with Peanut Sauce

Summer rolls are light and fresh, and a perfect vehicle for dipping up loads of creamy peanut sauce. This vegan variation adds sweet, juicy peaches to the usual crunchy vegetables, aromatic herbs, and springy vermicelli in the filling. Get the recipe for Vegan Peach Summer Rolls with Peanut Sauce.

Vermicelli Pasta Frittata

In this unusual twist on noodles, they’re fried into a crunchy cake. The recipe was born as a way to use up leftover pasta, and it happens to be a great vehicle for lots of other leftovers you might have languishing in your fridge. Get the recipe for Vermicelli Pasta Frittata.

Green Chile and Bacon Vermicelli

For another less-traditional pasta dish, try twirling your vermicelli with a roasted tomato sauce spiked with green chiles. Plus, there’s plenty of bacon and Parmesan cheese. Get the recipe for Green Chile and Bacon Vermicelli.

Sopa de Fideo

This Mexican soup is brothy and earthy with cumin and garlic. Whether you find a package of noodles labeled fideos or you have to substitute broken vermicelli (or even angel hair pasta), you’ll be frying them golden-brown rather than boiling them before adding them to the tomato-based broth. Get the recipe for Sopa de Fideo.

Falooda

This unique and stunning dessert is a popular Indian treat with Persian roots, multilayered and multi-textured. This version uses rose syrup for a pretty pink hue and gentle floral dimension. Get the recipe for Falooda.

With so many types of vermicelli and ways to use them, it’s time to get creative in the kitchen!