Two Foolproof Methods for Perfect Rice Vermicelli and/or pho noodles, with Thuy Hang
Amylopectin in rice vermicelli affects the final texture of noodles. I found 2 foolproof methods for once. Recipe from the "Bliss and the Art of Vietnamese Cuisine" cookbook: https://www.Thuy-Hang.com Amylopectin, the starch contained in rice noodles (both vermicelli and pho noodles), results in a slimy and unappetizing noodle texture when cooked. Having experienced sticky, slimy noodles in the past, I searched and experimented until I discovered My Two Foolproof Methods for Perfect Rice Vermicelli and/or Pho Noodles (because both noodles are made with rice flour). Learn more by watching this video. / thuyhangduon. . © 2019 TH Publishing #trick #alDente #cuisine 34E
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