Top 20 Delicious and Easy-to-Make Vermicelli Dishes

Ingredients:

• 100g vermicelli
• 150g shrimp
• Shiitake mushrooms, shallots, green onions
• Seasoning powder, salt, cooking oil

Instructions:

• Rinse the vermicelli and drain.
• Clean the shrimp, peel them, and marinate with seasoning.
• Soak the shiitake mushrooms, rinse, and slice them.
• Clean the green onions, chop them, and chop the shallots.
• Fry the shallots until fragrant, add the shrimp and stir until the shrimp turn color, then add water and bring to a boil.
• Add mushrooms and vermicelli to the pot, adjust seasoning to taste.
• Serve the vermicelli in a bowl, sprinkle with green onions and pepper, and enjoy.

Shrimp Vermicelli Soup is flavorful and nutritious, perfect for a daily meal.

Ingredients:

• 200g minced pork
• 1 onion
• 1 carrot
• Wood ear mushrooms, green onions, shallots, garlic
• Salt, oyster sauce, fish sauce, seasoning powder
• 100g vermicelli

Instructions:

• Marinate the minced pork with spices for 20 minutes.
• Wash and chop the onion, shred the carrot, and soak the wood ear mushrooms, removing the stems before slicing them.
• Soak the vermicelli, blanch in boiling water, then rinse with cold water.
• Sauté the shallots and garlic until fragrant, then add the minced pork and cook. Add the onion, carrot, and wood ear mushrooms, stir-frying well.
• Add the vermicelli and stir until all ingredients are well-cooked.
• Season to taste and turn off the heat.

Ingredients:

• 400g vermicelli
• 300g crab meat
• 1 egg
• 100g lean pork
• Leafy vegetables, wood ear mushrooms
• Seasoning

Instructions:

• Boil the crab, peel the shell and extract the meat.
• Use the crab broth to blanch the vermicelli.
• Make a thin omelette and slice it into small pieces.
• Sauté the pork, then add the crab meat, wood ear mushrooms, and omelette. Stir and season to taste.
• Add the vermicelli and stir-fry until all the ingredients are well cooked.

Ingredients:

• 400g eel
• 200g vermicelli
• 30g cornstarch
• 100g pork bone
• 300g bean sprouts
• 1/2 onion
• Fried shallots, perilla, lime

Instructions:

• Cut eel into small strips.
• Simmer pork bones and eel bones with seasoning to make the soup base for the vermicelli.
• Marinate eel with seasoning and cornstarch.
• Blanch vermicelli in boiling water, drain, then place in a bowl with eel, bean sprouts, chopped onion, perilla, and add the soup to the bowl.
• Serve eel vermicelli hot with fresh herbs, lime, chili, and chili sauce.

Ingredients:

• 100g vermicelli
• 300g chicken hearts
• 300ml chicken broth
• 100g wood ear mushrooms
• 150g shiitake mushrooms
• 100g green onions
• 100g cilantro
• 100g perilla leaves
• 100g bean sprouts
• 1 chili pepper
• 1 tsp seasoning powder
• 2 tbsp cooking oil
• 1/2 tsp monosodium glutamate (MSG)
• 1 tsp salt

Instructions:

• Soak the vermicelli in water to soften, drain and set aside. Clean and halve the chicken hearts, place on a plate.
• Soak the wood ear and shiitake mushrooms in water, chop them up. Wash and chop the green onions, cilantro, and perilla leaves. Rinse the bean sprouts and chili pepper, set aside.
• Heat 2 tablespoons of cooking oil in a pan, add the chicken hearts, shiitake mushrooms, wood ear mushrooms, and season with 1 tsp salt, 1/2 tsp MSG, and 1 tsp seasoning powder. Stir-fry until cooked.
• Bring 300ml chicken broth to a boil, add the vermicelli and blanch it briefly until soft, then drain.
• Place the vermicelli in a bowl, pour in the hot chicken broth. Top with the stir-fried chicken heart mixture, green onions, cilantro, perilla leaves, bean sprouts, and chili slices. Enjoy!

Ingredients:

• 250g Korean vermicelli
• 1 carrot
• 1/2 onion
• 100g spinach
• 100g green onions
• 1 tsp minced garlic
• 100g shiitake mushrooms
• 100g beef
• 1 tbsp sesame seeds
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1/2 tsp salt
• 1 tsp seasoning powder
• 1/2 tsp sugar
• 100g enoki mushrooms

Instructions:

• Boil water in a pot, add the vermicelli, and cook until soft yet chewy. Drain and set aside.
• Wash the enoki and shiitake mushrooms, trim the stems. Wash and cut the green onions and spinach into sections. Slice the onion and carrot into thin strips.
• Heat 2 tbsp sesame oil in a pan, add the carrot, onion, spinach, green onions, minced garlic, shiitake mushrooms, and sliced beef. Stir-fry for 2 minutes.
• Add the cooked vermicelli, soy sauce, salt, seasoning powder, and sugar. Stir well and turn off the heat. Sprinkle toasted sesame seeds on top.
• Serve on a plate and enjoy hot. Bon appétit!

Ingredients:

• 200g vermicelli
• 1 piece of fried tofu
• 100g shiitake mushrooms
• 100g peanuts
• 100g celery
• 1/2 carrot
• 100g bean sprouts
• 50g pickled shallots
• 1 chili pepper
• 30ml soy sauce
• 1 tbsp sugar
• 5ml lime juice
• 1/2 tsp vegetarian seasoning
• 1 tsp five-spice powder
• 1 cup vegetable oil

Instructions:

• Soak the shiitake mushrooms in water until soft, then use scissors to cut them into rings. Marinate the mushrooms with 1/2 tsp vegetarian seasoning and 1 tsp five-spice powder for 15 minutes. Coat the mushrooms with 50g of crispy flour.
• Roast the peanuts until golden, remove the skins, and crush them lightly. Rinse the bean sprouts and set them aside. Cut the carrot into strips and the celery into pieces, then blanch them along with the bean sprouts in hot water. Afterward, place them in a bowl with ice cubes to preserve their crunchiness and color.
• Heat 1 cup of oil in a pan and lightly fry the tofu. Remove the tofu and cut it into strips. In the same pan, fry the shiitake mushrooms until crispy.
• Make the dressing by finely chopping the pickled shallots and chili pepper. Add them to a bowl with 30ml soy sauce, 1 tbsp sugar, and 5ml lime juice. Mix well.
• Bring a pot of water to boil and briefly blanch the vermicelli. Drain the vermicelli in a colander, then toss it with 1 tbsp of oil to prevent sticking.
• Place the vermicelli on a plate, top with the fried mushrooms, tofu, bean sprouts, carrot, and celery. Pour the soy sauce mixture over the top, mix everything well, and sprinkle crushed peanuts on top for added flavor.

Ingredients

• 100g vermicelli
• 200g pork belly
• 1/4 bell pepper (green and red)
• 1 spring onion
• 3 slices ginger
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/4 tsp salt
• 1 tsp cornstarch
• Vegetable oil

Instructions

• Blanch the vermicelli in boiling water until soft, then drain. Clean the pork, spring onion, bell pepper, and ginger, and finely chop them.
• Heat 1 tbsp of oil in a pan, then add the pork and stir-fry for about 2 minutes.
• Add the chopped spring onion and ginger, then stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 tsp salt. Stir well.
• Add the vermicelli and 100ml of water, turn up the heat, and stir everything together.
• Mix 1 tsp cornstarch with 1 tbsp water and pour into the pan along with the bell pepper. Stir and cook for another minute.
• Serve the vermicelli on a plate and enjoy.

Ingredients

• 100g fresh shrimp
• 2 carrots
• 1 onion
• 1 pack of cold cuts
• 2 spring onions
• 500g vermicelli
• 2 tsp soy sauce
• 2 tsp sesame oil
• 2 tbsp coconut oil
• 1 tsp curry powder
• Chinese cabbage
• 1 egg
• Seasonings

Instructions

• Clean the shrimp, peel them, and remove the heads.
• Wash the cabbage, carrots, spring onions, and onion. Finely chop the cabbage, carrots, spring onions, onion, and cold cuts.
• Crack the egg into a bowl, whisk it, then fry it until golden. Once cooled, cut the egg into strips.
• Soak the vermicelli in hot water for about 5 minutes until soft, but not too soft so the noodles stay firm when stir-fried.
• Heat 2 tbsp of coconut oil in a pan. Add the shrimp and stir-fry quickly. Then add the cold cuts and continue stir-frying. Add the onion, carrots, cabbage, and half of the chopped spring onions.
• Once the ingredients are mixed in the pan, sprinkle 1 tsp of curry powder and stir for a bit more.
• Add the vermicelli and stir until the noodles are soft and well mixed with the other ingredients. Add soy sauce and sesame oil to taste.
• Add the egg, 1 tsp of salt, 1/2 tsp of pepper, and 1 tbsp of sugar to balance the flavor. Stir gently until the egg is fully mixed with the noodles, then turn off the heat.
• Serve the curry vermicelli on a plate, garnish with remaining spring onions, and enjoy!

Ingredients

• 4 salted egg yolks
• 3 tsp sesame oil
• 300g fresh shrimp
• 2 egg yolks
• 100g tempura flour
• 1 tbsp annatto oil
• 2 tbsp minced garlic
• 5g cornstarch
• 2 tbsp cooking oil
• 100g carrot
• 100g watercress
• 200g vermicelli
• 1 tbsp soy sauce
• Seasonings

Instructions

• Prepare salted eggs: Remove the egg whites, rinse the yolks under running water, dry them, place on a plate, and brush with sesame oil. Steam for 10 minutes, let cool, and mash the yolks.
• Fry the shrimp: Peel and devein the shrimp, then marinate them with 2 egg yolks, 1/2 tsp seasoning powder, and 1/4 tsp pepper. Coat the shrimp in tempura flour and fry until golden brown. Remove and drain the oil.
• Heat 1 tbsp annatto oil, add minced garlic and sauté until fragrant. Add the mashed salted egg yolks, season with 1/2 tsp seasoning powder, 1 tsp sesame oil, and 50ml broth. Once the sauce is boiling, mix 5g cornstarch with 10ml water, then add to the sauce, stirring until it thickens. Add the fried shrimp and stir to coat.
• Heat 2 tbsp cooking oil, sauté minced garlic until fragrant, then add shredded carrots, watercress, and pre-blanched vermicelli. Season with 1.5 tbsp sugar, 1.2 tbsp seasoning powder, 1 tbsp soy sauce, and 1/2 tbsp oyster sauce. Stir until the ingredients are cooked and coated with seasonings. Add 1 tsp sesame oil to prevent noodles from sticking and turn off the heat.
• Serve by plating the vermicelli and vegetables, topping with the salted egg shrimp. Optionally, serve with soy sauce and sliced chilies. This dish offers a delightful balance of salty, sweet, and creamy flavors with a fragrant sesame oil finish. Enjoy this delicious meal with your family on the weekend!

Ingredients

• 250g Beer Garden Sausages (Le Gourmet sausages)
• 200g mung bean vermicelli
• 100g carrots
• 100g onions
• 100g garlic chives
• 50g wood ear mushrooms
• 20g spring onions
• 20g celery
• 3 tbsp cooking oil
• 40g seasoning powder
• 50ml soy sauce
• 20g garlic
• 20g shallots
• 30g sugar
• 30g oyster sauce
• Shrimp satay

Instructions

• Prepare the ingredients: Slice sausages into thin rounds; peel and julienne carrots; chop garlic chives into pieces; slice onions into wedges; soak wood ear mushrooms until soft, then cut into strips; finely chop garlic and shallots; cut spring onions and celery into short pieces.
• Boil a pot of water, add 1 tbsp cooking oil, and blanch the vermicelli for 2 minutes until just softened. Remove and rinse with cold water.
• Place the vermicelli in a bowl, cut into shorter pieces, and add 20g seasoning powder, 30ml soy sauce. Mix well to ensure the vermicelli absorbs the flavors.
• Heat a pan with 2 tbsp cooking oil, sauté garlic and shallots until fragrant. Add the sausages and stir-fry for about 2 minutes until they are cooked.
• Add the vegetables (carrots, garlic chives, onions, and wood ear mushrooms) to the pan and stir-fry quickly to cook the veggies while maintaining their crunch.
• Season the mixture with 30g sugar, 20g seasoning powder, 20ml soy sauce, 30g oyster sauce, and 30g shrimp satay. Stir well to combine the flavors.
• Add the marinated vermicelli to the pan and stir-fry thoroughly to combine the vermicelli with the sausages and vegetables. Finally, add the chopped spring onions and celery for a fresh touch, then turn off the heat.
• Serve the stir-fried vermicelli with Beer Garden Sausages, topped with fresh herbs. The chewy vermicelli combined with savory sausage flavor and fragrant vegetables is a dish that's sure to impress your family!

Ingredients

• 100g vermicelli
• 150g pork (pre-made meatballs)
• 200g mustard greens
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 1/4 tsp salt
• 2 tbsp cooking oil

Instructions

• Soak the vermicelli in water until soft, then drain well. If the vermicelli is too long, feel free to cut it into shorter lengths. Trim the mustard greens, wash each leaf, and cut into short pieces. Slice the green onion stems into small bits. Boil a pot of water, add the mustard greens, and cook for 1-2 minutes to preserve their bright green color. Remove and place on a plate.
• In a hot pan, add 1 tbsp of cooking oil and sauté the green onion stems until fragrant. Then, add the pre-made meatballs and stir a few times. Add the vermicelli, mix well. Season with 1 tbsp of oyster sauce, stir again, then add 2 tbsp of soy sauce, 1/4 tsp of salt, and 1/2 cup of water. Stir to ensure all the ingredients absorb the flavors and cook for 1-2 minutes. Turn off the heat, transfer to a plate, and enjoy!
• This stir-fried vermicelli with meatballs and mustard greens is a light, flavorful dish, perfect for a family dinner. It’s easy to make, so be sure to save this recipe for a simple yet delicious meal!

Ingredients

• 30g vermicelli
• 80g chicken breast
• 1 stalk green onion
• 1 stalk celery
• 150g cabbage
• 1 egg
• 2 cloves garlic
• 3/4 tbsp soy sauce
• 1 tbsp oyster sauce
• 4 tbsp sesame sauce (Suki)
• 2 tbsp cooking oil

Instructions

• Soak 30g of vermicelli in cold water for 15 minutes, ensuring it is fully submerged. Heat 2 tbsp of cooking oil in a large pan over high heat, then sauté 2 minced garlic cloves for about 20 seconds. Add 80g of diced chicken breast and cook until the chicken turns white. Crack 1 egg into the pan and stir. Add 1 cup of finely chopped cabbage.
• Stir everything together for about 30 seconds. Then, add the soaked vermicelli and mix it with the other ingredients. Season with 2 tbsp of Suki sesame dipping sauce. Finally, add the chopped green onion and celery, stir, and remove from heat.
• Plate the stir-fried vermicelli, garnish, and enjoy. This simple yet delicious dish of stir-fried vermicelli with chicken and cabbage features tender noodles, eggs, and fresh vegetables. The creamy sesame sauce adds a unique, flavorful twist to the dish.

Ingredients

• 150g vermicelli
• 150g young jackfruit
• 2 pieces wood ear mushrooms
• 1 tsp salt
• 1 tsp vegetarian seasoning
• 2 tbsp cooking oil
• 100g green onions

Instructions

• Clean the young jackfruit to remove the sap, briefly blanch it in boiling water, then cool it down and shred it by hand. Wash the green onions and cut them into small pieces.
• Soak the vermicelli in water to soften it, then drain. Soak the wood ear mushrooms in warm water, discard the stems, and cut them into small pieces.
• Heat 2 tbsp of cooking oil in a pan, then add the shredded young jackfruit and stir-fry for about 5 minutes.
• Add the wood ear mushrooms, stir well, and season with salt and vegetarian seasoning to taste.
• Finally, add the softened vermicelli and green onions, stir everything together for about 2 minutes. Turn off the heat, plate the dish, and enjoy immediately.

Ingredients

• 400g ground pork
• 2 packs of vermicelli
• 20g toasted rice powder
• 1 stalk of lemongrass
• 4 garlic cloves
• 3 shallots
• 3 tbsp fish sauce
• 4 tsp sugar
• 3 kaffir lime leaves
• 1 chili pepper
• 1 tbsp water
• 2 tbsp lime juice

Instructions

• Soak the vermicelli in warm water for 30-45 minutes until they become soft. Drain and set aside. Thinly slice the shallots, and finely chop the garlic and lemongrass.
• Prepare the sauce: Slice the kaffir lime leaves into thin strips and chop the chili. Mix them in a bowl with lime juice, garlic, fish sauce, and sugar.
• Boil water and blanch the vermicelli until they soften and turn translucent. Transfer to cold water, then drain well. Heat 1 tbsp oil in a pan and sauté the shallots, garlic, and lemongrass until aromatic.
• Add the ground pork and stir-fry until the meat browns and becomes firm. Add fish sauce and sugar, stir well, then turn off the heat. In a large bowl, combine the cooked vermicelli, pork, toasted rice powder, and sauce mixture. Toss everything together.
• Top with chopped cilantro. Feel free to adjust the sourness and spiciness to your liking!

Ingredients

• 250g dry vermicelli
• 50g shiitake mushrooms
• 200g squash
• 100g dried scallops
• 1 tsp minced garlic
• 1 chili pepper
• 1/2 tsp minced ginger
• 2 tbsp cooking oil
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1/2 tsp fish sauce
• 1 tsp sesame oil

Instructions

• Soak the shiitake mushrooms and cut them into pieces. Soak the vermicelli in water until soft. Rehydrate the dried scallops, then chop them into small pieces. Peel and cut the squash into bite-sized pieces.
• Heat 2 tbsp cooking oil in a pan, then add the minced ginger, garlic, and squash. Stir-fry for a few minutes. Add the mushrooms, scallops, oyster sauce, soy sauce, and fish sauce. Mix well.
• Lower the heat to medium, then add the vermicelli, sliced chili, and sesame oil. Adjust the seasoning to your taste. Turn off the heat and transfer to a serving plate.

Ingredients

• 300g vermicelli
• 200g fish cake
• 3 fresh shiitake mushrooms
• 1/4 carrot
• 1 onion
• 50g chives
• 45ml sesame oil
• 87ml soy sauce
• 2 tbsp cooking oil
• 5g white sesame seeds
• 100ml sugar syrup
• 15ml oyster sauce

Instructions

• Prepare the ingredients: Slice the fish cake and carrot into thin strips, slice the mushrooms and onion, and chop the chives. Mix the stir-fry seasoning ingredients in a bowl and set aside.
• Boil water in a pot, add the vermicelli and cook for 1 minute, then drain. Heat some oil in a pan, stir-fry the onion and carrot briefly, then set aside.
• In the same pan, add some oil and stir-fry the fish cake until cooked, then remove. Add more oil to the pan, stir-fry the mushrooms with 7ml soy sauce and a pinch of pepper until cooked, then set aside.
• Place the cooked vermicelli into the pan, add the prepared seasoning mix, and stir until the noodles absorb the flavors. Add the cooked onion, carrot, fish cake, and mushrooms, and stir again.
• Finish by adding the chives, sesame oil, and sesame seeds. Stir well, and your delicious stir-fried vermicelli with fish cake is ready. This quick and simple dish is perfect for busy days while still being nutritious!

Chicken Vermicelli is a beloved dish in Vietnam. It contains no starch, making it perfect for those looking to reduce carbohydrates. Let's try making this familiar yet delicious dish with Mytour!

Ingredients:

• 100g chicken breast
• 5 shiitake mushrooms, wood ear mushrooms
• 50g vermicelli noodles
• Coriander leaves
• 1 egg
• 500ml chicken broth
• 500ml water
• A little fresh bamboo shoots, finely chopped
• Soy sauce, sesame oil, pepper, salt
• Cornstarch

Instructions:

• Wash and chop the coriander, mushrooms, and wood ear mushrooms into small pieces.
• Briefly cook the chicken, then slice it into small pieces.
• Bring the chicken broth to a boil, adding the mushrooms, wood ear mushrooms, and finely chopped bamboo shoots.
• Add the chicken to the pot and simmer on low heat for 2 minutes.
• Add the vermicelli noodles and bring to a boil, seasoning with soy sauce and other spices to taste. Stir well.
• Serve the vermicelli in a bowl and enjoy!

Vermicelli salad with squid and vegetables is a flavorful and unique dish.

Ingredients:

• 150g vermicelli noodles
• 1/2 squid
• 1 cucumber
• 1/2 sour starfruit
• Coriander and Vietnamese balm
• Fish sauce, garlic, chili, lime, salt
• Roasted peanuts, crushed

Instructions:

• Starfruit: Cut the outer skin, slice thinly, and squeeze out excess sourness.
• Peel and finely slice the carrot, blanch it lightly.
• Clean the cucumber, remove seeds, slice thinly, mix with 1/2 teaspoon salt, leave for 15 minutes, then squeeze out the water.
• Clean the squid, remove the skin, cook it, and slice into bite-sized pieces.
• Soak the vermicelli for 15 minutes, then blanch in hot water. Rinse with cold water to prevent it from sticking.
• Crush garlic and chili, mix with 1 tablespoon fish sauce, 1 tablespoon sugar, 2 tablespoons water, and stir until sugar dissolves.
• Mix the cucumber, starfruit, carrot, vermicelli, herbs, and the fish sauce mixture in a bowl.
• Transfer everything to a plate, and top with squid and crushed peanuts.

Ingredients:

• 200g clam meat
• 100g vermicelli noodles
• Wood ear mushrooms, coriander, spring onions, fried onions
• Salt, pepper, seasoning powder, chili powder

Instructions:

• Rinse the clam meat thoroughly, drain, and season with 1 tablespoon of salt and pepper. Let it marinate for 20 minutes.
• Soak the wood ear mushrooms until soft, remove the stems, and slice into strips.
• Peel and finely chop the fried onions.
• Soak the vermicelli noodles until softened, then blanch them briefly in hot water and rinse with cold water.
• Sauté the fried onions until fragrant, then add the clams and wood ear mushrooms. Stir-fry and season to taste.
• Add the vermicelli to the pan and stir-fry together with the clams, adding spring onions for extra flavor.
• Transfer the dish to a plate and enjoy your stir-fried vermicelli with clams.