What is Vermicelli?

Vermicelli, an Italian term meaning 'little worms', might not sound appetizing at first, but this quick-cooking, adaptable noodle is loved worldwide. While its origins lie in Italy, the variety of vermicelli enjoyed across different cultures is vast. So, what exactly is vermicelli, and which kind suits your dish best? Keep reading to discover how this humble noodle has captured the hearts of food enthusiasts globally.

What is Vermicelli?

Vermicelli is a type of Italian pasta, traditionally thicker than spaghetti. In the United States, however, it is usually somewhere in between the thickness of spaghetti and angel hair.

The term 'vermicelli' is also widely used to describe various thin noodles, including Mexican fideos, Indian falooda sev, and numerous types of noodles found throughout Southeast Asia.

What is Vermicelli Made Of?

Though all types of vermicelli are thin strands, they differ in shape, color, thickness, and the ingredients used to create them.

Italian Vermicelli

Traditional Italian vermicelli is made from durum wheat semolina and water, sometimes with added eggs. The ingredients are blended into a dough, which is then pressed through a die to create long, thin strands.

Mexican Fideos

Fideos, the Spanish term for noodles, are a staple in many Mexican dishes. Made from durum wheat semolina, fideos are cut into shorter strands and have a thickness between spaghetti and angel hair. These golden noodles are toasted during cooking, giving them a subtle nutty flavor and helping them maintain their shape.

Indian Vermicelli

Indian vermicelli comes in two popular forms: Maida vermicelli and Falooda sev. Maida vermicelli is a blend of semolina and wheat flour.

Falooda sev, often called corn vermicelli, is a noodle made from cornstarch. This noodle is a key component of falooda, a beloved dessert made with rose syrup, sweet basil, and ice cream.

Recipe available: Delicious Korean Glass Noodles (Japchae)

Southeast Asian Vermicelli

In Southeast Asia, rice vermicelli refers to delicate, thin strands of white noodles made from rice flour and water. These noodles absorb the flavors of sauces, broths, and seasonings effortlessly. Available in both fresh and dried forms, the dried variety needs to be soaked before use.

Rice vermicelli has a mild taste, similar to flat rice noodles, which tend to be broader and offer a different texture.

The Vietnamese version of rice vermicelli, known as 'bun' (pronounced boon), is slightly thinner than usual and incorporates tapioca starch to give it a smooth, chewy texture. These noodles are often served cold, making them the perfect accompaniment to grilled meats and fresh vegetables, like in our Vietnamese Lemongrass Beef and Noodles dish.