Fresh Rice Noodles

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.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 515
• Protein: 8 g
• Carbs: 104 g
• Fat: 6 g

Ingredients

• 400 g Rice flour ( sifted )
• 100 g Rice starch
• 450 ml Mineral water ( boiling )
• 1 pinch Gray sea salt
• 1 tbsp Peanut oil
• 50 g Tapioca starch

Instructions

1. Mixing the starches

   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. Hydration and pre-cooking

   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. Hot kneading

   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. Extrusion and cooking

   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. Thermal shock and rinsing

   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.

Chef's tips

• 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.

Storage

Consume within 24 hours. Keep at room temperature in a basket covered with a damp cloth.