Pho rice flour recipe: 150g rice flour, 2-3g salt, 15g thickening starch, 300ml water, 3g vegetable oil, appropriate amount of vegetable oil for molding

1. Remove the vegetable oil for molding Mix the other ingredients into a granular slurry, let it sit for 30 minutes and then prepare the steamer to boil.

2. Apply a layer of oil to a stainless steel shallow container, pour in an appropriate amount of slurry, spread the slurry in the mold evenly and steam it for about 5-8 minutes.

3. Take out the steamed vermicelli. If you want to eat it immediately, fold the whole sheet and cut it into wide strips.

4. If you are not going to eat it immediately, take it out after steaming and place it in a place where it can be hung. Let it dry until it is no longer sticky, then cut it into strips and store it.

5. Cut the rice noodles into such width that you can eat them with other ingredients.