Bun Tuoi

Name: Bun Tuoi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups white rice flour; 1/2 cup tapioca starch; 1/2 tsp salt; 2.5 cups water; 1 tbsp neutral oil

Soft, bouncy homemade rice noodles made from rice flour and tapioca starch. Perfect as a fresh base for noodle soups, salads, and spring rolls.

30 minMediumServes 4220 cal/serving

VietnameseSideStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups white rice flour
1/2 cup tapioca starch
1/2 tsp salt
2.5 cups water
1 tbsp neutral oil

Instructions

1

Mix 2 cups white rice flour, 1/2 cup tapioca starch, and 1/2 tsp salt in a medium saucepan.
2

Whisk in 2.5 cups water and 1 tbsp neutral oil until a smooth slurry forms.
3

Cook over medium heat, stirring constantly, until a glossy thick dough forms.
4

Transfer the dough into a potato ricer fitted with a fine disc.
5

Extrude noodles directly into a pot of gently boiling water.
6

Boil for 1 minute until floating, then drain and plunge into cold water.

Questions

How long does Bun Tuoi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bun Tuoi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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