What is the correct way to cook thin rice noodles for Vietnamese dishes? I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles and soak them for about ten minutes, then rinse in cold water. Is there a trick to getting that perfect consistency where they are quite soft but still retain an individual bite?
I never boil rice noodles. Just soak them in cold water for about an hour.