Bún Tươi (Fresh Noodle)

RECIPE:  Bún Tươi



1 bag rice flour

2 1/2 cups tapioca

2 teaspoons salt

6 tablespoons vegetable oil

2 1/2-2 2/3 cups boiling water





Mixing Dough

Bring a tall pot of water to a rolling boil (when water is boiled rapidly with lots of bubbling).  In the meantime, mix well all the ingredients together except water.

When the water is at a full, rolling boil, add 2 1/2 cups of  boiling water to the flour. Use a spatula to mix it up.  

The flour mixture is very hot so be careful.   Knead until dough forms a soft, nice smooth ball.  Dough that is relatively dry will be too thick and too difficult to press through the plate.  If the dough is dried, add a little bit more of boiling hot-water to soften the dough so it can be easy to press through the plate.  Add some extra flour if the dough is too tacky.  How much water all depends upon your brand of flour, how old it is, and the temperature and humidly of the room.

Divided dough into 5 portions.  Set aside.


Making Noodle

Place one portion of the dough at a time into the potato rice. Leave the other covered to prevent drying.

Bring the potato ricer above the boiling pot of water and press the dough down.

Let it drop into a pot of boiling water.  Work on the remaining dough until done.

After a couple of minutes, noodle will float on top of the water as it cooks.

Drain and rinse it a few times with cold water until water it becomes clear.  Let it drain.