Vietnamese Rice Stick(vermicelli) Three Ladies Brand 2lbs

Wow, Three Ladies Brand products are the best we've used. If you enjoy Asian cuisine and want to create restaurant quality dishes at home, the many products offered by this company have been head and shoulders above several other brands we've used.The preparation instructions for cooking rice noodles vary widely. Our best results have been to place these noodles in salted boiling water for about 5 minutes (cook until just slightly al dente like most common pastas). When done, drain the noodles in a colander and serve. This provides a fully cooked noodle with a delightful texture -- but, unlike some other brands, remains firm and does not break apart.For cold noodle dishes, once fully cooked, just drain through a colander and promptly place the noodles in an ice water bath for a minute or two. This stops the cooking as well as cools the noodles. Drain again in a colander to dry. These techniques work fantastic when making hot or cold noodles for nearly any dish.We now enjoy several Three Ladies Brand noodle sizes. Their wraps are clearly the very best, and their Jasmine rice is the most tasty and aromatic we've found. Amazon carries several Three Ladies Brand products -- also available at many Asian markets at great prices. All of their products are a cut above and put a smile on our faces every time we eat them. Three Ladies Brand is preferred by top Asian chefs and comes highly recommended.

I recently tried the Three Ladies Brand Vietnamese Rice Stick (Vermicelli) when my usual go-to at the local Asian market was out of stock, and I've got to say, I was pleasantly surprised! These noodles are a fantastic substitute, holding their own in both flavor and quality.The texture of these rice sticks is spot on – they cook up perfectly, not too mushy or too firm. It's like they've mastered the art of being just right, making them an ideal base for a variety of dishes, from spring rolls to a hearty bowl of pho.What really impressed me was the super fast shipping. It's like the noodle cavalry coming to the rescue just when you need it. Whether you're planning a last-minute dinner or stocking up your pantry, the convenience and reliability of their delivery are top-notch.if you're in need of a quality pack of Vietnamese rice vermicelli and can't get your hands on your usual brand, the Three Ladies Brand is a fantastic alternative. They've definitely earned their spot in my kitchen for those times when I need good noodles in a pinch. Give them a try, and you might just find a new favorite!

Second order. Pleased with the quality and the quantity.

With most rice noodles this thickness I have basically only had to drop them in boiling liquid for 1 minute and they were soft and edible. These had to boil for 5-6 minutes and still were "al dente" to the tooth.Once I figured that out I started cooking them for 7-8 minutes before transferring to my pho or noodle dish and they were perfect. Not sure why these are different.

Great quality- cooked through evenly!

These are the best brand at the best price for making fresh spring/summer rolls (and there are a TON of them in this order - seriously, TONS)! A little warm water and these soften right up and are good to go - just make sure to roll them tightly, don't be afraid, they don't rip too easily. May take 2-3 tries to get the hang of it, kinda like cooking pancakes, but there's so many rice paper skins in this order, plus three packages of them, you can "afford" the learning curve. They can be used fresh/raw/uncooked or fried and either way they're delicious (I "set" them in the fridge for at least 20 min before serving if I am eating them fresh). If you're gonna fry them, you're probably gonna wanna cook all the veggies/protein first and then you can quickly pan fry them up in some coconut oil and they crisp right up. When I do them fresh, I put marinated veggies (marinated in rice vinegar, monk fruit sugar/sugar of choice, water, liquid aminos/or soy sauce, fish sauce, macerated ginger, minced garlic & mashed diced onion) such as long thin carrot & seedless, skinned cucumber strips, along with a little fresh mint & cilantro and a swipe of hoisin sauce along the length of the roll. With the veggies I add fresh rice noodles (from this same brand - they're so good, so healthy, so easy and so affordable) and a protein of choice (usually sweetened omelette, chicken, pan seared marinated tofu or shrimp, sometimes a combo of more than one - the sweet egg and shrimp is especially tasty). I mix up a batch of the "Taste of Thai" peanut sauce (which is the best mix to buy IMO if you're not gonna make it from scratch) to dip the rolls in and BOOM - (frankly better than) restaurant quality summer rolls with peanut sauce at home and so easy! I always make up a HUGE batch since they last a few days in the fridge and they're perfect for lunch, an appetizer before dinner (or eat a bunch FOR dinner), or just a quick, super healthy snack (they're low fat/low cal, GF after all!). Seriously, the best!

The cooking instructions on the package are really confusing, and I failed at my first attempt cooking them in the soup I was making. It clouded the soup quickly and the noodles stuck together like glue.I gave it another shot after doing some research online and it was successful. I thought I would save you some time by explaining what I found out so you don't waste a big batch of these delicious rice noodles on your first, or second go round.The noodles are in sections, eight sections per package. Each section is approximately two servings, although I can eat most all of the noodles in one sitting, along with some of the soup. For a family of four, maybe three sections would be good, but you might need a bigger boiling pot than 2 quarts. COOK THE NOODLES SEPARATELY!For one or two sections, bring a two quart pot of plain water to a boil, separate from the soup pot you are making. Totally immerse the noodles in the boiling water and separate the noodles quickly as it returns to a boil. I like to use a chop stick for this so it doesn't release too many starches. Cover and remove from heat quickly.Set a timer for 8 minutes and have a colander in the sink ready when the timer goes off. When the time it up, pour the noodles in the colander and rinse the noodles with water, hot or cold doesn't matter, and shake out the excess water to keep them from clumping. Drizzling a little oil to keep them separated wouldn't hurt if your timing is off. The noodles should be the LAST thing you do in your preparation of the soup.Divide the noodles from the colander into each serving bowl, then ladle in the soup before serving for the best texture. Leaving them in the soup too long before serving them with soften the texture and cloud the soup. I like them on the al dente side. I wouldn't hurt to reduce the cook time to 7 minutes if you have a lot going on in the kitchen. Enjoy!!

Not readily available locally. Are very good when making stir fry.