Fresh Rice Noodles
Ingredients
- 400 gRice flour (sifted)
- 100 gRice starch
- 450 mlMineral water (boiling)
- 1 pinchGray sea salt
- 1 tbspPeanut oil
- 50 gTapioca starch
Method
Brilliant white noodles, supple and bouncy to the touch. The texture must be smooth with the characteristic scent of fresh rice found in Hanoi markets.
- 1
In a large mixing bowl, combine the rice flour, rice starch, and tapioca starch with the salt. Aim for a homogeneous powder without any lumps.
- 2
Pour the boiling mineral water all at once. Mix vigorously with a spatula until the dough clumps together. It should become translucent in places, indicating the starch is starting to gelatinize.
- 3
Add the oil. Knead the still-warm dough by hand until you get a smooth ball, as flexible as modeling clay, which no longer sticks to the sides of the bowl.
- 4
Bring a large volume of water to a boil. Place the dough in a noodle press. Press directly over the water. When the noodles rise to the surface, they are cooked.
- 5
Remove the noodles with a spider skimmer and immediately plunge them into a bowl of ice water. Rinse thoroughly under running water to remove all surface starch.
Frequently asked questions
How do you get this dish right?
- Rinsing in cold water is the most important step: it stops the cooking and prevents the noodles from sticking into a single block.
- If the dough is too dry, add a tablespoon of boiling water. If it's too sticky, add a little more rice flour.
How long does this dish keep?
Consume within 24 hours. Keep at room temperature in a basket covered with a damp cloth.
