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.

Exercise:

1。 After the glutinous rice is washed and soaked for two to three hours, it is taken to the market rice mill to be processed into rice slurry.

2。 After the rice slurry is treated, add corn flour, salt and oil and stir well.

3。 After standing, wait for the rice flour to precipitate, and then pour the excess water on the surface.

4。 Take some rice paste and make it with boiling water. Then mix the rice paste with the raw rice paste with a blender.

5。 Put half the water in a steamer and bring it to a boil. Then, take an iron plate and put some oil on it. Scoop in a proper amount of rice paste, put it in a steamer, cover it, and take out the rolled powder when bubbling.

6。 Put the stuffing on the rolled sheet, draw a roll on the edge of the plate with your fingers, then roll it up from one end and slowly peel off the rice skin.

7。 After winding, brush some oil on the powder to prevent it from sticking and drying.