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Rice Vermicelli Noodles
Description
Rice vermicelli noodles are used throughout South East Asia. In Vietnam, rice vermicelli are often served cold – as an ingredient in summer rolls, rolled up in Vietnamese rice paper with pork belly, prawns, cucumber and herbs; or tossed through spicy salads. In Canton, the noodles are often broken into short shards, and are simmered in broth. In Singapore, the vermicelli noodles are often fried, and in South India the vermicelli noodles are even cooked in milk and garnished with nuts for a sweet dessert called Paayasam.
The rice vermicelli are very thin and made purely from rice and water. The noodles are packed in bundles, or ‘nests’ but can be easily broken apart before cooking. Vermicelli noodles are also a good gluten-free option, and are very quick and easy to cook, needing only a few minutes soaking in warm water and then tossing through a stir fry.
Ingredients: rice flour 60%, tapioca flour, water, salt
Quick Comparison
| Settings | Rice Vermicelli Noodles remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Prik Chee Fah Chilli 40g remove | Lucullus Sambal Nasi Goreng remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Mae Sri Thai Masaman Curry Paste remove |
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| Price | 2.50€ | 4.94€ | 3.50€ | 3.13€ | 10.94€ | 4.94€ |
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| Content | Rice vermicelli noodles are used throughout South East Asia. In Vietnam, rice vermicelli are often served cold - as an ingredient in summer rolls, rolled up in Vietnamese rice paper with pork belly, prawns, cucumber and herbs; or tossed through spicy salads. In Canton, the noodles are often broken into short shards, and are simmered in broth. In Singapore, the vermicelli noodles are often fried, and in South India the vermicelli noodles are even cooked in milk and garnished with nuts for a sweet dessert called Paayasam. The rice vermicelli are very thin and made purely from rice and water. The noodles are packed in bundles, or ‘nests’ but can be easily broken apart before cooking. Vermicelli noodles are also a good gluten-free option, and are very quick and easy to cook, needing only a few minutes soaking in warm water and then tossing through a stir fry. Ingredients: rice flour 60%, tapioca flour, water, salt | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. | Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. Mix some fried rice with sambal nasi goreng, perhaps adding some finely sliced carrots, a splash of kecap manis and a garnish of crispy shallots. Ingredients: Ground chillies, onions, sugar, salt, soy oil, food acid E260, soy protein hydrolyzate, garlic, thickener E466, shrimp-powder, food colour E150c, spices and herbs (coriander), preservative E200, E211 | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% |
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