Group · Starchy foods
Rice vermicelli (cooked)
Rice vermicelli are thin noodles made from rice flour and water, dried and then simply rehydrated in hot water. They are found all over South-East Asia: Vietnamese bo bun, pad thai, summer rolls, Burmese soups.
In terms of nutrition facts, cooked, they provide just 86.6 kcal per 100 g, with 20.1 g of carbohydrate, 1.5 g of protein, 0.5 g of fibre and 0.2 g of fat. They are one of the least energy-dense starchy foods once cooked, because they retain a lot of water: 77.8 g per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 87 kcal |
| Kilojoules | 368 kJ |
| Protein | 1,5 g |
| Carbohydrate | 20,1 g |
| Fat | 0,2 g |
| Fibre | 0,5 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B96,57 µg3 %
- Copper0,03 mg3 %
- Manganese0,05 mg3 %
- Phosphorus13 mg2 %
- Zinc0,15 mg2 %
- Total omega-30,03 g1 %
- Vitamin B50,05 mg1 %
- Calcium5,2 mg1 %
See the other 4 nutrients
- Iron0,08 mg1 %
- Magnesium1,3 mg0 %
- Vitamin E0,03 mg0 %
- Potassium2,2 mg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The low figure is an optical illusion. 86.6 kcal per 100 g cooked is low; but a portion of cooked vermicelli easily weighs 250 g in a bo bun. Count 50 to 60 g dry per person and think in dry weight, which is the only reliable benchmark.
They are not boiled. Ten minutes in very hot water off the heat is enough, sometimes less. Boiled, they fall apart and stick together in a block. A rinse in cold water afterwards stops the cooking and separates them.
Gluten free, and that is their major asset. Made only from rice, they replace wheat pasta and wheat-based Asian noodles in almost every use.
Low in protein: they need something alongside. 1.5 g per 100 g, against 6.38 g for wheat semolina. A dish of vermicelli alone does not fill you up for long. King prawns, thinly sliced beef or tofu, and plenty of fresh herbs make the meal.
Bo bun is a good model for a plate. A little vermicelli, lots of raw vegetables (lettuce, cucumber, grated carrot, mint, coriander), a grilled protein and a tangy rather than fatty sauce. The structure of the dish does the work.
Sources
Average nutritional values per 100 g, provided for guidance only (may vary by brand, cut and preparation).