What Are Vermicelli Noodles? Types, Uses & Where to Buy the Best

If you have ever stood in the Asian grocery aisle staring at a wall of cellophane packets, each promising a slightly different kind of thin noodle, you are not alone. Vermicelli noodles are one of the most versatile and widely used ingredients in Asian cooking, yet they remain one of the most misunderstood outside of the cultures that have relied on them for centuries. This guide cuts through the confusion. Whether you are cooking a Vietnamese bún thịt nướng, assembling fresh summer rolls, or simply looking for a lighter alternative to wheat pasta, understanding vermicelli noodles will permanently improve your cooking.

What Are Vermicelli Noodles?

Vermicelli noodles are thin, thread-like noodles used across a wide range of Asian cuisines, from Vietnamese and Chinese to Thai and Japanese. The word "vermicelli" itself comes from the Italian for "little worms," though the Asian varieties bear little resemblance to their Italian counterparts either in composition or culinary use.

In short: vermicelli noodles are fine-diameter noodles made from starch - most commonly rice flour, mung bean starch, or tapioca - that cook quickly, absorb flavour readily, and range in texture from soft and slippery to chewy and springy depending on the base ingredient.

Definition and Origin

Rice vermicelli, known in Vietnamese as bún, has been a staple of Southeast Asian cooking for over a thousand years. Originating in southern China and spreading through trade routes into Vietnam, Thailand, and beyond, these noodles became a dietary foundation in regions where rice was the dominant crop. Their light texture and neutral flavour made them ideal for pairing with intensely seasoned broths, fermented sauces, fresh herbs, and grilled meats.

Mung bean vermicelli - also called glass noodles or cellophane noodles - followed a slightly different path, originating in China and becoming central to both Chinese and Korean cuisines. Their translucent appearance when cooked and their slippery, springy texture distinguish them from rice-based varieties.

Vermicelli vs Other Noodle Types

The term "rice noodle" is broader than "rice vermicelli." Rice noodles encompass a wide range of widths, from 0.8mm vermicelli threads up to 10mm flat noodles used in dishes like pad see ew. Vermicelli specifically refers to the thinner end of the spectrum, generally anything under 2mm in diameter. Glass noodles, meanwhile, are made from mung bean or sweet potato starch rather than rice flour, giving them a completely different appearance and bite - they turn clear when cooked rather than remaining opaque white. Wheat-based noodles such as ramen or udon are a separate category entirely, with a denser, more elastic texture that behaves quite differently in cooking.

Types of Vermicelli Noodles

Not all vermicelli noodles are created equal. The base ingredient determines the texture, flavour, and best cooking application - and choosing the right one makes a measurable difference in your finished dish.

Rice Vermicelli (Bún)

Rice vermicelli is the most widely used variety in Southeast Asian cooking. Made from white rice flour and water, it cooks quickly, remains delicate in texture, and serves as the foundation for iconic dishes including Vietnamese bún bò Huế, bún riêu, and bún thịt nướng. The noodles are available in a range of diameters - typically 0.8mm, 1.0mm, 1.2mm, 1.4mm, 1.5mm, 1.6mm, and 1.8mm - and each size is suited to a different culinary application. Thinner varieties work best in delicate soups and salad bowls, while slightly thicker sizes hold up better in heartier broths.

Among the most trusted brands for rice vermicelli in the UK and European market, Longdan's rice vermicelli range covers the full spectrum of sizes, from the ultra-fine Longdan Rice Vermicelli 0.8mm to the Longdan Hanoi Rice Vermicelli 1.8mm, offering both single-serving 400g packs and catering-size 1kg options. The Buffalo brand equally offers a solid selection, with their rice vermicelli running from 0.8mm through to 1.6mm. For a reliable everyday option, Tofuhat's rice vermicelli range - available in 0.8mm, 1.2mm, 1.4mm, 1.6mm, and 1.8mm in 1kg packs - represents good value for households that cook Asian noodle dishes regularly.

Brown rice vermicelli is a whole-grain alternative that offers a slightly nuttier flavour and higher fibre content. Longdan's Brown Rice Vermicelli and the Longdan Hanoi Special Brown Rice Vermicelli are examples of this growing category, well suited to health-conscious cooks who do not want to sacrifice the dish's essential character.

Mung Bean Vermicelli

Mung bean vermicelli - sold under names including glass noodles, bean thread noodles, or cellophane noodles - is made from mung bean starch and is almost entirely flavourless on its own, making it a superb carrier for sauces and seasonings. Raw, the noodles are white or pale yellow and stiff; cooked, they become translucent and develop a slippery, pleasantly elastic texture. They are widely used in Chinese hot pots, Korean japchae, Vietnamese gỏi cuốn, and throughout Southeast Asian stir-fries.

Longdan's Mung Bean Vermicelli 400g and the Brown Mung Bean Verm 250g cover both the standard and whole-grain versions of this ingredient, while Golden Lotus offers a Rolled Mung Bean Vermicelli 200g that arrives in a denser, more compact format suited to braises and stuffed dishes where you want the noodles to absorb liquid without falling apart. Longdan also offers a convenient Longdan Glass Noodle in a 40g single-serve portion - ideal for soups and small-batch cooking.

Longkou Vermicelli

Longkou vermicelli is a specific type of Chinese glass noodle originating from Longkou in Shandong Province. Produced from mung bean starch under tightly controlled methods, genuine Longkou vermicelli is prized for its particularly fine, uniform strands, bright appearance, and the way it remains firm without becoming sticky even after prolonged cooking. It is the preferred choice for traditional Chinese dishes like ants climbing a tree (ma yi shang shu) and for hotpot.

The LONG HUI Premium Longkou Vermicelli - available in both 100g and 250g packs - represents an authentic Shandong-style option, while Golden Lotus Longkou Vermicelli in 250g and 500g sizes and the Golden Lotus Premium Longkou Vermicelli 250g provide reliable quality across different budget points.

Specialty Vermicelli: Moringa, Beetroot, Butterfly Pea, Green Tea

The category of specialty vermicelli has expanded significantly as consumers look for both nutritional variety and visual interest in their cooking. These noodles incorporate natural plant-based pigments and powders into the rice flour base, resulting in striking colours and subtle flavour undertones without artificial additives.

Longdan's specialty vermicelli range currently includes the Longdan Moringa Vermicelli 400g (deep green, with a mild earthy note), Longdan Beetroot Vermicelli 400g (vivid magenta-pink that retains colour even after cooking), Longdan Butterfly Pea Flower Vermicelli 400g (a striking blue-purple), Longdan Carrot & Turmeric Vermicelli 400g (warm golden-orange), and Longdan Green Tea Rice Vermicelli 400g (pale green with a faintly vegetal character). These varieties make an immediate visual impact in dishes like bún thịt nướng, cold noodle salads, and plated summer roll spreads - particularly useful for food content creators, restaurant menus, and special occasion cooking.

How to Use Vermicelli Noodles in Cooking

The versatility of vermicelli noodles is arguably their greatest strength. They work across hot and cold applications, require minimal preparation, and pair with flavour profiles ranging from light and herbaceous to rich and intensely umami.

Soups: Pho, Bun Bo Hue, Bun Rieu

In Vietnamese noodle soups, the vermicelli serves as the textural backbone of the dish. For pho, thinner flat rice noodles are traditional, but rice vermicelli is used in the majority of other Vietnamese noodle soups. Bún bò Huế uses a thicker vermicelli - typically 1.5mm to 1.8mm - to stand up to the dish's lemongrass-heavy, intensely spiced pork and beef broth. Bún riêu, the tomato and crab-based soup, traditionally uses a medium vermicelli around 1.2mm to 1.4mm, where the noodle's delicacy complements the soup's bright acidity.

The key rule for soups is not to overcook. Soak the noodles in room-temperature water for 15–20 minutes until pliable, then blanch briefly in boiling water - no more than 30 to 45 seconds for thinner varieties - before placing in the bowl and ladling hot broth over them. Finishing the cooking in the broth rather than boiling in water preserves both texture and the broth's clarity.

Salads and Cold Dishes

Cold rice vermicelli dishes, particularly the Vietnamese bún thịt nướng (grilled pork noodle salad), showcase the noodle's ability to absorb nuanced flavours. Here, cooked and cooled vermicelli is placed over a base of shredded lettuce and fresh herbs, topped with grilled meat, crushed peanuts, and fried shallots, then dressed with nước chấm - the Vietnamese dipping sauce of fish sauce, lime juice, sugar, chilli, and garlic. The noodles bind the dish together while remaining distinct from the other components.

For cold applications, a slightly thicker vermicelli in the 1.2mm to 1.4mm range works best, as it holds its structure after cooling without clumping. Rinsing the cooked noodles under cold water and tossing lightly with a neutral oil immediately after draining prevents sticking.

Spring Rolls and Summer Rolls

Vermicelli noodles appear in both fried spring rolls (chả giò) and fresh summer rolls (gỏi cuốn). In fresh summer rolls, thin cooked rice vermicelli forms the central fill alongside shrimp, pork, lettuce, mint, and bean sprouts - all wrapped in a rehydrated rice paper sheet. Here, a 0.8mm or 1.0mm vermicelli is ideal, as finer strands integrate more smoothly into the compact roll and do not overpower the other ingredients.

For fried spring rolls, vermicelli is often mixed into the filling with minced pork, wood ear mushrooms, and carrots, where it absorbs the cooking juices and provides structural cohesion. Mung bean vermicelli or glass noodles are also traditional here, as they remain firm and do not turn soggy even during frying.

Stir-Fries

Stir-fried vermicelli dishes - including Pad Thai (using flat rice noodles) and various Chinese preparations - require noodles that have been pre-soaked but not fully cooked, so they can finish cooking in the wok and absorb the sauce without disintegrating. The high heat of a wok caramelises the noodles slightly at the edges while the interior remains chewy - a texture impossible to achieve if you cook the noodles in boiling water first.

Longkou or glass noodles work particularly well in stir-fry applications because their starch composition allows them to soak up dark, savoury sauces - oyster sauce, soy, sesame oil - without becoming gluey. A brief soak in cold water for 10 minutes, followed by draining, is all the preparation required before they go into the wok.

How to Choose the Right Vermicelli Size

This is the question that trips up more home cooks than any other aspect of Asian noodle cooking. The diameter of a rice vermicelli is not arbitrary - it is a functional specification that determines how the noodle behaves in the finished dish.

Guide to Millimetre Sizes

The vermicelli size guide below is based on standard Vietnamese and Chinese culinary practice and applies across most of the brands covered in this article.

0.8mm

The finest standard rice vermicelli. Cooks in under 30 seconds once soaked. Best for light, clear soups where you want the broth to be the star, and for fresh summer rolls where a delicate fill is required. The Longdan Hanoi Special Vermicelli 0.8mm and BUFFALO Rice Vermicelli 0.8mm are reliable choices at this size.

1.0mm to 1.2mm

A versatile mid-range size suitable for noodle salads, lighter soups, and fresh rolls. This is the size most commonly used in everyday Vietnamese home cooking. The Longdan Rice Vermicelli 1.2mm and Golden Lotus Rice Vermicelli 1mm 500g are widely available at this specification.

1.4mm to 1.6mm

A sturdier option suited to heartier soups such as bún bò and bún mắm, as well as cold noodle salad bowls where the noodles need to maintain their structure after being dressed. The Longdan Rice Vermicelli 1.6mm 400g and Tofuhat Rice Vermicelli 1.6mm 1kg cover this range well.

1.8mm

The thickest standard vermicelli, with a noticeably firmer bite. Best in robust, full-flavoured broths and dishes with strong, punchy sauces. The Longdan Hanoi Rice Vermicelli 1.8mm 400g and Tofuhat Rice Vermicelli 1.8mm 1kg are purpose-built for this application.

Which Dish Suits Which Size

Dish	Recommended Size
Pho-style light clear soup	0.8mm – 1.0mm
Bún riêu (crab & tomato soup)	1.0mm – 1.2mm
Bún thịt nướng (grilled pork salad)	1.2mm – 1.4mm
Bún bò Huế (spiced beef & pork soup)	1.5mm – 1.8mm
Fresh summer rolls (gỏi cuốn)	0.8mm – 1.0mm
Fried spring roll filling	Mung bean / glass noodle
Stir-fried dishes	Glass noodle or 1.4mm+ rice vermicelli

Rice Vermicelli Recipe Ideas

The recipes below are designed to give you a practical foundation for cooking with vermicelli noodles, whether you are new to Asian cooking or looking to expand your repertoire.

Vietnamese Noodle Salad (Bún Thịt Nướng)

Bún thịt nướng is one of Vietnam's most loved everyday dishes - a room-temperature noodle bowl that is substantial enough to be a full meal yet light enough to eat comfortably in warm weather. The dish balances the char and sweetness of lemongrass-marinated grilled pork against the freshness of cucumber, bean sprouts, mint, and perilla, all unified by a generous pour of nước chấm dressing.

Cook 400g of rice vermicelli at 1.2mm or 1.4mm according to pack instructions, drain, and cool. Marinate 500g of pork neck or shoulder slices in a mixture of lemongrass, garlic, fish sauce, sugar, and sesame oil for at least two hours, then grill over high heat until slightly charred. Arrange the noodles in bowls, top with shredded iceberg lettuce, cucumber julienne, bean sprouts, the grilled pork, fried shallots, and crushed roasted peanuts. Dress generously with nước chấm made from two parts fish sauce, one part lime juice, one part sugar, and three parts water, adjusted with chilli and garlic to taste. The noodles should be dressed and consumed immediately - this is not a dish that improves with sitting.

Fresh Spring Rolls (Gỏi Cuốn)

Fresh spring rolls reward patience more than technical skill. The filling components can be prepared in advance and assembled to order, making them an excellent choice for a hands-on starter or a light lunch.

Cook 200g of 0.8mm rice vermicelli, drain and cool. Prepare cooked and halved shrimp, thin slices of poached pork belly, shredded lettuce, mint, Thai basil, and bean sprouts. Dip a 22cm rice paper sheet - the Longdan Summer Roll Rice Paper 22cm or Buffalo Summer Rolls Rice Paper 22cm work well - briefly in warm water until just pliable (not fully soft), lay flat, and arrange your fillings in the lower third of the wrapper. Place the shrimp cut-side up along the top edge of the filling before rolling, so they show through the transparent wrapper. Roll tightly from the bottom, folding in the sides as you go. Serve immediately with hoisin-peanut dipping sauce.

Vermicelli Soup Bowls

A well-made vermicelli soup bowl is one of the most satisfying things a home cook can produce. The principle is consistent regardless of the specific regional variant: a clear, deeply flavoured broth, correctly sized noodles, one or two proteins, and a generous selection of fresh garnishes served on the side for the diner to add according to their preference.

For a straightforward home version, simmer 1.5kg of pork ribs or chicken bones with two shallots, a thumb of ginger (both charred directly over a gas flame), two star anise, and a tablespoon of fish sauce for at least ninety minutes. Strain the broth, season, and bring back to a rolling simmer. Cook 400g of 1.4mm rice vermicelli, divide among bowls, and ladle the hot broth over. Serve with thinly sliced pork, a soft-boiled egg, bean sprouts, spring onion, and fresh chilli on the side. The garnish plate is as important as the broth - the contrast between the hot soup and the raw, crisp herbs is what makes the dish.

Frequently Asked Questions About Vermicelli Noodles

What is the difference between rice vermicelli and glass noodles?

Rice vermicelli is made from rice flour and remains white and opaque when cooked. Glass noodles are made from mung bean or sweet potato starch and turn translucent when cooked. Their textures also differ - glass noodles are springier and more elastic, while rice vermicelli is softer and more delicate.

Do vermicelli noodles need to be boiled?

Most dried rice vermicelli is best prepared by soaking in room-temperature water for 15 to 20 minutes until pliable, then briefly blanching in boiling water for 30 to 60 seconds depending on thickness. Overcooking makes them mushy and prone to clumping. Some brands, including Golden Lotus Quick Cooking Rice Noodles, are formulated to cook faster and may only require 2 to 3 minutes in boiling water.

Are vermicelli noodles gluten-free?

Pure rice vermicelli made solely from rice flour and water is naturally gluten-free. Mung bean glass noodles are also gluten-free. Always check the label, as some products are manufactured in facilities that also handle wheat. Brands such as Longdan and Buffalo clearly specify the ingredient composition on their packaging.

What is the best way to store dried vermicelli noodles?

Store in a cool, dry place away from direct light. Dried vermicelli has a long shelf life - typically 18 to 24 months - and does not require refrigeration. Once opened, transfer to an airtight container to prevent moisture absorption, which can cause the noodles to become brittle.

Can I use rice vermicelli in place of rice noodles in a recipe?

Yes, within reason. Rice vermicelli can substitute for wider flat rice noodles in most soups and stir-fries with minor adjustments to cooking time. However, the textural result will be different - thinner noodles integrate more with the broth, while wider noodles remain more distinct. For dishes where the noodle's presence is important to the dish's character, such as Pad Thai or beef chow fun, use the specified noodle size.

Where can I buy specialty vermicelli like butterfly pea or beetroot?

Specialty coloured vermicelli is increasingly available through Asian grocery retailers and online. Longdan stocks a range that includes butterfly pea flower, beetroot, moringa, carrot and turmeric, and green tea varieties - all in 400g packs suitable for home cooking.

How much vermicelli do I need per person?

As a general guide, 80g to 100g of dried vermicelli per person is sufficient as part of a composed dish with protein and vegetables. For a noodle-forward soup bowl, 100g to 120g per portion is more appropriate. Vermicelli expands considerably when cooked - a 400g pack will typically serve four to five people.

Conclusion

Vermicelli noodles are not a single ingredient but a family of them, each with its own characteristics, best uses, and culinary context. Rice vermicelli - in its various sizes from 0.8mm to 1.8mm - forms the backbone of Vietnamese noodle culture, while mung bean glass noodles and Longkou vermicelli serve distinct and equally important roles across Chinese, Korean, and broader Southeast Asian cooking. Specialty varieties like moringa, beetroot, and butterfly pea flower vermicelli have extended the category further, giving cooks new tools for visual impact and nutritional variety without compromising authenticity.

Choosing the right vermicelli is a matter of understanding your dish first: its broth weight, its texture requirements, its flavour intensity. Once you have that, matching noodle to dish becomes straightforward. Whether you are working with Longdan's comprehensive rice vermicelli range, Golden Lotus's specialty options, or the consistent everyday quality of Buffalo and Tofuhat, the key is always in the detail - soaking time, blanching time, and the temperature of the broth going into the bowl.