Making Our Own Vietnamese Rice Noodle – I meant it, the Noodle, not just the Soup

Cooking – Log 11 – 13.04.2014

Yep, no surprise now, this blog is officially my favorite sandbox for the weekends. 🙂 So, hiya all!

It’s has been long time since I last did a cooking number. Pictures of cooking recipes on my laptop are just screaming “Blog me! Blog me!” and I think it is about time I pay my due. Thus, today, I am back to cooking, sharing one of my most favorite Vietnamese dishes: Rice Noodle. And when I say Noodle, I meant it, not just some soup broth with rehydrated dried vermicelli bought from the Asian Markets, but real good, fresh, homemade Vietnamese Rice noodle.


It’s not only very, very easy to make, to the point that you could not imagine, but it is also very versatile for alternation. This noodle is vegetarian friendly, completely gluten-free and egg-free. Your friends, who are lucky enough to get invited to one of your noodle soup dinners, will not stop talking about this and begging you for the recipe, guaranteed. 🙂 As a bonus, I also give you the recipe of my simple pork broth. Remember, it’s only a bonus; my pride and bet is still in the noodle. (The broth is not vegetarian though)


Excited yet? Me too.
Noodle recipe

  • 200g tapioca starch
  • 100g rice flour
  • 400ml water
  • ½ tsp. salt
  • 1 tbsp. vegetable oil

Special Utensil

  • A cookie press
  • Or a potato press
  • Or a piping bag with a small round tip


Step 1: combine the 2 flour. Put enough water in a 2-liter pot, put it on medium high heat, that’s for boiling the noodle later, so keep an eye on that when proceeding with next steps.

Step 2: In a smaller pot, put the 400ml water of the recipe with 100g of flour.


Add in the oil, and the salt. Mix well.


Put it on the stove and turn on medium heat, cook and stir until it thicken up like custard.


Step 3: Add the rest of the flour, using a whisk to mix it into the “custard”. Move your hand hard; make it work, because the mixture will be very heavy. And well, your counter will be ugly after this, if you just 1 second careless, so be prepared.


After this hand workout, you will have a thick batter like this.


Step 4: Prepare your cookie press with a round multi nozzle (is it what they called?). Stuff it with your batter. Or stuff it in your potato press or a piping bag (it takes a little bit longer using a piping bag, but totally manageable). Below is my gun, fully loaded! 😉


Step 5: Now that the noodle boiling water starts to boil. You prepare another big bowl with cold water.


Now slowly, at the same time, press the batter out and swirl the cookie press around the pot, so that the noodle coming out long and nice.


Step 6: at first, the raw noodle will sink to the bottom of the pot, and it is totally normal. When they are cooked, they will gladly float to the surface, like this.


That is the sign you move on, to next step. Step 7: with grace, gather the cooked noodle… ( You don’t want to break those precious that you have just hold your breath so long trying to press it real nice and consistent, right?)


And drop them right into the cold water.


Step 8: Repeat the process again with the rest of the batter. And you will have this, simply beautiful.


Step 9: Rinse the noodle well and gently under running water to get rid of any leftover stickiness.


Rice flour/tapioca starch ratio: simply put, rice flour give your softness and whiter color, starch give you chewiness and more transparent color (It is a color? Seemingly, I am having a language trauma today.), you have all the freedom to make up your own favorite combination. For me, I usually go at 1 part of rice – 2 parts of starch or 1 part of rice – 1 part of starch.

Nozzle size: in Vietnam, we have all size of rice noodle, and each is meant for different dishes, just like Italian pasta. Same principle applied, it depends on your preference and the dish that you are trying to cook. Research, experiment, knowledge is power, folks! I already gave you all the foundation you need. 🙂

Bonus – Simple Pork soup broth


  • 500g pork legs, chopped into medium size chunk
  • 1.5l water
  • 200g white radish/carrot/both, cut into chunk
  • ½ medium onion
  • 20g dried shrimp
  • 20g dried squid
  • Salt, sugar, fish sauce to taste

I tend to go very simple on this one: just put the all in a pressure/slow cooker and cook until the radish and pork leg are tender, discard the shrimp and squid if you want to.


Seasoning to your taste, and there you go! 🙂


For presentation, put some homemade noodle into a bowl, top with tendered pork legs, radish, and chopped scallion.


Reheat the soup to a boil and pour hot broth into the prepared bowl. Enjoy! 🙂


Until next time,


6 thoughts on “Making Our Own Vietnamese Rice Noodle – I meant it, the Noodle, not just the Soup

    • Hi Hoa,

      The ratio of rice-tapioca flour in this recipe can be adapted to your taste and also to other type of noodle, but it is not a universal one.

      Also, other types of noodle have different shaping methods so I wouldn’t recommend to use this one for other dishes.

      Hope this answer your question,



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