19+ Best Vermicelli Recipes

Vermicelli might be the hardest-working noodle in your pantry. Thin, quick-cooking, and endlessly adaptable, it shows up in Vietnamese noodle bowls, Thai salads, Indian desserts, and Italian seafood pasta without ever losing its charm.

If you want one noodle that can go from a cold summer salad to a steaming bowl of soup, rice vermicelli and bean thread (glass) noodles are the two to keep stocked, since nearly every recipe here leans on one or the other. That’s the real draw of this noodle family: a few pantry staples, a hot pan or a pot of boiling water, and dinner comes together fast.

This collection pulls together the dishes worth bookmarking, from smoky Vietnamese grilled pork over noodles to a creamy, cardamom-spiced Indian pudding. Some are weeknight stir-fries you can make with whatever vegetables are in the crisper. Others, like Bún Bò Huế or Seffa Medfouna, take a little more time but reward you with serious depth of flavor. Grab your noodles and get ready to cook through a world of textures and tastes.

1. Bún Thịt Nướng (Vietnamese Grilled Pork Vermicelli)

Smoky grilled pork over cool rice noodles makes this one of the most satisfying bowls in Vietnamese cooking. Thin pork slices marinate in fish sauce, garlic, and a little sugar before hitting a hot grill or pan, then land on a bed of vermicelli with lettuce, herbs, pickled carrots, and crushed peanuts. A splash of nước chấm ties it all together with sweet, sour, and salty notes. It’s a dish best eaten right away, while the pork is still warm and the noodles are chilled. For more ideas like this, check out our best Vietnamese recipes.

Yield: 4 servings | Prep: 25 minutes (plus 1 hour marinating) | Cook: 10 minutes

Ingredients:

1 lb pork shoulder, thinly sliced
3 cloves garlic, minced
2 tbsp fish sauce
1 tbsp sugar
1 tbsp vegetable oil
8 oz dried rice vermicelli
2 cups shredded lettuce
1 cup bean sprouts
½ cup fresh mint and cilantro, chopped
¼ cup pickled carrots and daikon
¼ cup crushed roasted peanuts
Nước chấm (fish sauce dipping sauce), for serving

Method:

Mix pork with garlic, fish sauce, sugar, and oil. Marinate 1 hour.
Grill or pan-sear pork over high heat, 3-4 minutes per side.
Cook vermicelli in boiling water 3-4 minutes; drain and rinse with cold water.
Divide noodles into bowls; top with lettuce, sprouts, herbs, and pickled vegetables.
Add grilled pork, sprinkle with peanuts, and drizzle with nước chấm.

2. Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

These translucent rice paper rolls pack shrimp, herbs, and vermicelli into a light, refreshing bite. Unlike their fried cousins, they’re served cold with a peanut dipping sauce or a lighter nước chấm. The trick to rolling them tightly is not overfilling the wrapper and working with slightly damp hands. They make a great appetizer or light lunch, and they travel well for picnics.

Yield: 8 rolls | Prep: 30 minutes | Cook: 10 minutes

Ingredients:

8 rice paper wrappers
4 oz dried rice vermicelli, cooked
16 cooked shrimp, halved lengthwise
1 cup lettuce leaves
½ cup fresh mint and Thai basil
½ cup shredded carrots
Peanut sauce, for serving

Method:

Soften rice paper in warm water for 10 seconds.
Layer lettuce, noodles, herbs, carrots, and shrimp on the lower third of the wrapper.
Fold sides in and roll tightly.
Repeat with remaining wrappers.
Serve with peanut sauce.

3. Bún Chả (Vietnamese Grilled Pork and Noodle Bowls)

This Hanoi classic serves grilled pork patties in a warm, tangy fish sauce broth alongside cold vermicelli and herbs. The contrast between hot broth and cool noodles is what makes bún chả so memorable. Pork belly and shoulder blended together give the patties richness, while a touch of caramelized sugar in the marinade deepens the flavor on the grill.

Yield: 4 servings | Prep: 20 minutes (plus 1 hour marinating) | Cook: 15 minutes

Ingredients:

1 lb ground pork (shoulder and belly mix)
2 tbsp fish sauce
1 tbsp sugar
2 cloves garlic, minced
8 oz dried rice vermicelli
1 cup fish sauce dipping broth (fish sauce, water, sugar, lime, garlic, chili)
Fresh lettuce and herbs, for serving

Method:

Mix pork with fish sauce, sugar, and garlic; shape into small patties.
Grill patties 4-5 minutes per side until charred.
Cook vermicelli; drain and rinse.
Warm the dipping broth and add grilled patties.
Serve noodles and herbs alongside the broth for dipping.

4. Singapore Noodles

Curry powder gives these stir-fried rice vermicelli noodles their signature golden color and warm spice. Shrimp, char siu pork, and scrambled egg mix in with bean sprouts and scallions for a dish that’s bold but balanced. This one comes together fast in a hot wok, so prep every ingredient before you start cooking. For more wok-fried favorites, browse our best rice noodle recipes.

Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

8 oz dried rice vermicelli
2 tbsp vegetable oil
2 eggs, beaten
½ lb shrimp, peeled
½ cup char siu pork, sliced
2 tbsp curry powder
1 cup bean sprouts
3 scallions, sliced
2 tbsp soy sauce

Method:

Soak vermicelli in warm water until soft; drain.
Scramble eggs in hot oil; remove and set aside.
Stir-fry shrimp and pork until shrimp turns pink.
Add curry powder, noodles, soy sauce, and sprouts; toss well.
Fold in eggs and scallions before serving.

5. Pancit Bihon (Filipino Stir-Fried Rice Noodles)

This Filipino noodle dish is savory, slightly smoky, and loaded with vegetables and tender chicken. Soy sauce and a splash of fish sauce build the salty backbone, while cabbage and carrots add crunch. Pancit bihon is a staple at Filipino birthday parties, since long noodles are said to bring long life. Find more dishes like it in our best exotic Filipino recipes.

Yield: 6 servings | Prep: 15 minutes | Cook: 20 minutes

Ingredients:

8 oz dried rice vermicelli (bihon)
2 tbsp vegetable oil
1 lb chicken thigh, sliced thin
3 cloves garlic, minced
1 small onion, sliced
2 cups cabbage, shredded
1 cup carrots, julienned
3 tbsp soy sauce
1 tbsp fish sauce
2 cups chicken broth

Method:

Soak noodles in warm water until pliable; drain.
Sauté garlic and onion; add chicken and cook through.
Add carrots and cabbage; cook 3 minutes.
Pour in broth, soy sauce, and fish sauce; bring to a simmer.
Add noodles and toss until liquid absorbs, about 5 minutes.

6. Pad Woon Sen (Thai Glass Noodle Stir-Fry)

Bouncy glass noodles soak up garlic, soy, and oyster sauce in this quick Thai stir-fry. Ground pork and egg add protein, while tomatoes and green onions keep things fresh. The noodles turn glossy and slightly chewy once they hit the hot pan, which is exactly the texture you want. It’s a one-pan dinner that’s done in under 20 minutes.

Yield: 4 servings | Prep: 10 minutes (plus soaking) | Cook: 10 minutes

Ingredients:

4 oz dried glass (bean thread) noodles
2 tbsp vegetable oil
½ lb ground pork
2 eggs, beaten
2 tomatoes, wedged
3 tbsp oyster sauce
1 tbsp soy sauce
2 green onions, chopped

Method:

Soak noodles in warm water 10 minutes; drain.
Cook pork in oil until browned.
Push pork aside, scramble eggs in the same pan.
Add noodles, tomatoes, oyster sauce, and soy sauce; toss until coated.
Finish with green onions.

7. Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)

This central Vietnamese soup brings heat and deep beefy flavor that sets it apart from milder noodle soups. Lemongrass, chili oil, and fermented shrimp paste build a broth that’s spicy, savory, and slightly funky in the best way. Thick round vermicelli noodles hold up well in the rich broth alongside sliced beef shank and pork. Browse our best Asian soup recipes for more bold bowls.

Yield: 6 servings | Prep: 20 minutes | Cook: 2 hours

Ingredients:

2 lbs beef shank
1 lb pork hock
3 stalks lemongrass, smashed
2 tbsp chili oil
2 tbsp fermented shrimp paste
8 cups beef broth
1 lb thick rice vermicelli (bún bò Huế noodles)
Fresh herbs, lime, and chili, for serving

Method:

Simmer beef shank and pork hock in broth with lemongrass for 1.5 hours.
Remove meat, slice thin, and strain broth.
Stir chili oil and shrimp paste into broth; simmer 15 minutes.
Cook noodles separately; divide into bowls.
Top with sliced meat and broth; garnish with herbs and lime.

8. Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)

Tomatoes and crab give this soup a tangy, slightly sweet broth unlike any other Vietnamese noodle dish. A light crab and egg mixture forms soft curds that float through the tomato-based broth, along with tofu and sometimes pork. It’s comforting without being heavy, and the color alone, a deep tomato red, makes it a standout bowl.

Yield: 4 servings | Prep: 20 minutes | Cook: 40 minutes

Ingredients:

8 oz crab meat
2 eggs
4 tomatoes, chopped
2 tbsp tomato paste
6 cups pork or chicken broth
8 oz fried tofu, cubed
1 lb rice vermicelli
Fresh herbs and lime, for serving

Method:

Mix crab meat with eggs; set aside.
Simmer tomatoes and tomato paste in broth 10 minutes.
Pour in crab mixture in a thin stream, letting it set into curds.
Add tofu; simmer 15 minutes more.
Serve over cooked vermicelli with herbs and lime.

9. Yum Woon Sen (Thai Glass Noodle Salad)

Tangy, spicy, and loaded with shrimp and ground pork, this Thai salad is one of the most refreshing ways to eat glass noodles. Lime juice, fish sauce, and fresh chilies dress the noodles while celery and red onion add crunch. It’s served at room temperature, which makes it an easy make-ahead side for a warm evening.

Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

4 oz dried glass noodles
½ lb shrimp, cooked
¼ lb ground pork, cooked
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp sugar
2 Thai chilies, sliced
¼ cup celery, sliced
¼ cup red onion, sliced
Cilantro, for garnish

Method:

Soak noodles in warm water until soft; drain and cut shorter.
Whisk fish sauce, lime juice, sugar, and chilies.
Toss noodles with dressing, shrimp, and pork.
Add celery and onion; toss again.
Garnish with cilantro before serving.

10. Ma Yi Shang Shu (Sichuan Ants Climbing a Tree)

This Sichuan classic gets its playful name from the way ground pork clings to the glass noodles like ants on a branch. Spicy doubanjiang (fermented chili bean paste) and a little Sichuan peppercorn give it a numbing kick. It cooks fast in one pan, and the noodles should soak up almost all the sauce by the time it’s done.

Yield: 4 servings | Prep: 10 minutes (plus soaking) | Cook: 15 minutes

Ingredients:

4 oz dried glass noodles
½ lb ground pork
2 tbsp doubanjiang (chili bean paste)
2 cloves garlic, minced
1 tsp ginger, minced
1 cup chicken broth
2 tbsp soy sauce
2 green onions, chopped
½ tsp ground Sichuan peppercorn

Method:

Soak noodles in warm water 10 minutes; drain.
Brown pork in a hot pan.
Add garlic, ginger, and doubanjiang; cook 1 minute.
Pour in broth and soy sauce; add noodles.
Simmer until liquid absorbs; finish with green onions and peppercorn.

11. Chinese Steamed Garlic Shrimp with Glass Noodles

Steaming keeps the shrimp tender while glass noodles soak up all the garlicky, savory juices underneath. A hot oil pour over fresh garlic right before serving gives this dish its signature aroma. It looks impressive on the table but takes barely any hands-on effort, making it a good choice for a dinner party starter.

Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

4 oz dried glass noodles, soaked
1 lb shrimp, butterflied
6 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp hot vegetable oil
2 green onions, chopped

Method:

Arrange soaked noodles on a plate; top with shrimp.
Mix garlic, soy sauce, and oyster sauce; spoon over shrimp.
Steam 7-8 minutes until shrimp is cooked through.
Pour hot oil over the top just before serving.
Garnish with green onions.

12. Vietnamese Lemongrass Tofu Vermicelli Bowls

Crispy lemongrass tofu makes this a satisfying meatless take on the classic vermicelli bowl. Marinating the tofu in lemongrass, garlic, and soy sauce before pan-frying gives it a fragrant, golden crust. Served over cold noodles with pickled vegetables and a tangy dressing, it’s a bright, filling bowl any night of the week.

Yield: 4 servings | Prep: 20 minutes (plus 30 minutes marinating) | Cook: 10 minutes

Ingredients:

14 oz firm tofu, pressed and cubed
2 stalks lemongrass, minced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp vegetable oil
8 oz rice vermicelli
2 cups lettuce, shredded
¼ cup pickled carrots and daikon
Vegan nước chấm, for serving

Method:

Marinate tofu in lemongrass, garlic, and soy sauce for 30 minutes.
Pan-fry tofu until crisp on all sides.
Cook vermicelli; drain and rinse.
Assemble bowls with noodles, lettuce, pickled vegetables, and tofu.
Drizzle with dressing before serving.

13. Kerabu Bee Hoon (Malaysian Rice Vermicelli Salad)

Bright and punchy, this Malaysian noodle salad balances lime, chili, and dried shrimp for a dish that wakes up your taste buds. Toasted coconut adds a nutty crunch that pairs well with the chewy vermicelli. It’s traditionally served cold or at room temperature, which makes it a good potluck dish.

Yield: 4 servings | Prep: 15 minutes | Cook: 5 minutes

Ingredients:

8 oz rice vermicelli
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp sugar
2 Thai chilies, sliced
¼ cup dried shrimp, chopped
¼ cup toasted shredded coconut
¼ cup red onion, sliced
Fresh mint and cilantro

Method:

Cook vermicelli; drain and cool.
Whisk lime juice, fish sauce, sugar, and chilies.
Toss noodles with dressing, dried shrimp, and onion.
Fold in toasted coconut and herbs.
Serve at room temperature.

14. Seviyan Upma (Savory Indian Vermicelli)

Toasted vermicelli, mustard seeds, and curry leaves turn this South Indian breakfast dish into something fragrant and comforting. The noodles get a quick roast in ghee before simmering with vegetables and spices, giving the finished dish a nutty undertone. It’s light enough for breakfast but filling enough for lunch.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

8 oz wheat vermicelli
2 tbsp ghee
1 tsp mustard seeds
1 tsp urad dal
10 curry leaves
1 onion, diced
1 carrot, diced
1 cup peas
2 cups water
Salt, to taste

Method:

Toast vermicelli in dry pan until golden; set aside.
Heat ghee; add mustard seeds, urad dal, and curry leaves.
Sauté onion, carrot, and peas until tender.
Add water and bring to a boil.
Stir in vermicelli; cook until liquid absorbs, about 5 minutes.

15. Semiya Payasam (Indian Vermicelli Pudding)

Creamy and lightly sweet, this Indian dessert simmers roasted vermicelli in milk until it turns soft and pudding-like. Cardamom, cashews, and raisins fried in ghee finish the dish with warmth and a little crunch. It’s served warm or chilled, and shows up often at festivals and celebrations. Explore more sweet endings in our best Vietnamese desserts.

Yield: 4 servings | Prep: 5 minutes | Cook: 20 minutes

Ingredients:

1 cup wheat vermicelli
2 tbsp ghee
4 cups whole milk
½ cup sugar
¼ tsp cardamom powder
2 tbsp cashews
2 tbsp raisins

Method:

Toast vermicelli in ghee until lightly golden.
Add milk; bring to a gentle simmer.
Cook until vermicelli softens, about 10 minutes.
Stir in sugar and cardamom.
Fry cashews and raisins in ghee; stir into pudding before serving.

16. Sopa de Fideo (Mexican Vermicelli Soup)

Toasted vermicelli simmered in a tomato broth gives this Mexican soup its deep, savory flavor. Browning the noodles in oil before adding the broth is the step that makes all the difference, giving the dish a toasty, slightly nutty backbone. Topped with avocado and crema, it’s a cozy bowl that comes together fast.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

8 oz vermicelli, broken into short pieces
2 tbsp vegetable oil
2 tomatoes
¼ onion
1 clove garlic
4 cups chicken broth
Salt, to taste
Avocado and crema, for serving

Method:

Blend tomatoes, onion, and garlic until smooth.
Toast vermicelli in oil until golden brown.
Pour in tomato mixture; cook 3 minutes.
Add broth and salt; simmer 15 minutes.
Serve topped with avocado and crema.

17. Vermicelli alle Vongole (Vermicelli with Clams)

Briny clams and garlic turn thin Italian vermicelli into a quick, elegant seafood dinner. White wine deglazes the pan and builds the base of the light sauce, while a finish of parsley and olive oil keeps things fresh. This is a faster, thinner-noodle take on the classic spaghetti alle vongole. For more pasta inspiration, see our 35 classic Italian recipes.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

12 oz vermicelli pasta
2 lbs clams, scrubbed
4 cloves garlic, sliced
½ cup white wine
3 tbsp olive oil
¼ cup parsley, chopped
Red pepper flakes, to taste

Method:

Cook vermicelli in salted water until al dente; reserve ½ cup pasta water.
Sauté garlic in olive oil until fragrant.
Add clams and wine; cover and cook until clams open, about 5 minutes.
Toss in pasta and a splash of pasta water.
Finish with parsley and red pepper flakes.

18. Lebanese Vermicelli Rice Pilaf

Toasted vermicelli gives this Lebanese rice dish a golden color and a slightly nutty flavor that plain rice doesn’t have. It’s a simple side dish, but one that shows up at nearly every Lebanese dinner table because it pairs so well with grilled meats and stews. Browning the vermicelli in butter before adding the rice is the key step.

Yield: 4 servings | Prep: 5 minutes | Cook: 25 minutes

Ingredients:

1 cup long-grain rice
¼ cup vermicelli, broken into short pieces
2 tbsp butter
2 cups chicken broth
Salt, to taste

Method:

Rinse rice until water runs clear; drain.
Melt butter; toast vermicelli until golden brown.
Add rice; stir to coat.
Pour in broth and salt; bring to a boil.
Cover, reduce heat, and simmer 15-18 minutes until rice is tender.

19. Seffa Medfouna (Moroccan Vermicelli with Chicken)

Sweet and savory come together in this Moroccan dish, where steamed vermicelli is piled high and topped with spiced, tender chicken. Cinnamon, powdered sugar, and toasted almonds dust the noodles, creating a dish that’s part main course, part celebration food. It’s traditionally served at special occasions, but it’s worth making any night you want something a little different.

Yield: 6 servings | Prep: 20 minutes | Cook: 1 hour

Ingredients:

1 lb vermicelli noodles
4 chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon, plus more for topping
2 tbsp butter
2 cups chicken broth
¼ cup powdered sugar
¼ cup toasted almonds, chopped

Method:

Simmer chicken with onion, ginger, cinnamon, and broth until tender, about 40 minutes.
Shred chicken; reduce cooking liquid.
Steam vermicelli until tender, about 10 minutes.
Mound vermicelli on a platter; top with chicken and reduced sauce.
Dust with powdered sugar and cinnamon; scatter almonds on top.

How to Choose the Right Vermicelli for a Recipe

Rice vermicelli works best for cold noodle bowls, spring rolls, and soups, while glass noodles (made from mung bean starch) hold up better in stir-fries and salads with bold sauces. Wheat vermicelli, the kind used in Indian and Middle Eastern cooking, toasts well and adds a nutty flavor to pilafs and puddings. Italian-style vermicelli is just a thin wheat pasta, closer to spaghetti than its Asian counterparts.

Picking the right noodle changes the texture of the finished dish more than most cooks expect. Rice vermicelli turns soft and slightly chewy, glass noodles stay bouncy and translucent, and wheat vermicelli gets a bit of bite when toasted first.

Dish	Noodle Type	Best Cooking Method	Texture
Bún Thịt Nướng	Rice vermicelli	Boil, rinse cold	Soft, light
Singapore Noodles	Rice vermicelli	Soak, stir-fry	Chewy
Pad Woon Sen	Glass noodles	Soak, stir-fry	Bouncy, glossy
Yum Woon Sen	Glass noodles	Soak, toss cold	Springy
Seviyan Upma	Wheat vermicelli	Toast, simmer	Nutty, firm
Semiya Payasam	Wheat vermicelli	Toast, simmer in milk	Soft, creamy
Vermicelli alle Vongole	Wheat pasta vermicelli	Boil al dente	Firm, tender
Lebanese Rice Pilaf	Wheat vermicelli	Toast, simmer with rice	Nutty
Seffa Medfouna	Wheat vermicelli	Steam	Light, fluffy

Check the package for the exact noodle type before you shop. Some brands label rice vermicelli and glass noodles similarly, but their cooking times and textures are different enough to matter. For a deeper look at swaps and pairings, our best rice noodle recipes collection breaks down a few more options.

Tips for Cooking Vermicelli Without Clumping

Rinsing vermicelli in cold water right after cooking is the single best way to stop clumping. The cold water washes away excess starch and stops the cooking process, which keeps noodles loose and separate instead of sticking into a solid mass.

A few other habits make a real difference:

Don’t overcook. Rice vermicelli needs just 3-4 minutes in boiling water; glass noodles need even less, often just a soak in warm water.
Toss with a little oil. A teaspoon of neutral oil after draining keeps strands from sticking while they sit.
Separate noodles by hand. Right after rinsing, gently pull the strands apart with your fingers or chopsticks before they cool completely.
Cook just before serving. Vermicelli is best fresh; letting it sit too long in a bowl encourages clumping even after rinsing.
Use enough water. A crowded pot cooks noodles unevenly and raises the starch concentration in the water, which leads to stickier results.

These small steps make the difference between noodles that fall apart beautifully in a bowl and a tangled clump that’s hard to serve. Once you get the rinse-and-toss habit down, it becomes second nature every time you cook a batch.