Vietnamese vermicelli is made by soaking selected rice, grinding or pulping, adding a proper amount of rice paste, stirring, cooking in a hot pot to make fine round vermicelli, then quickly taking it out of the hot steamed cloth with a special bamboo knife coated with peanut oil, adding various fried and delicious recipes, such as black fungus, celery or minced leek, to the vermicelli while it is hot, and finally rolling the vermicelli and cooked vegetables into vermicelli by hand, and adding them into a vermicelli bowl when eating.