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Vermicelli

Explore 7 recipes, 2 videos, and more

All In for Noodles, Classic Chicken Noodle Soup

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Rice and Vermicelli Noodle Pilaf

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Armenian Pilaf

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Vegetable Soup with Vermicelli

Ingredients
  • 2 large onions, thinly sliced
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 2 large red peppers, cut into 1-by-1/4-inch strips
  • 1 pound carrots, peeled and cut into 1/2-inch cubes
  • 4 cups diced potatoes, cut into 1/4-inch cubes
  • 8 cups rich chicken broth
  • 2 pounds green beans, cut into 1-inch pieces
  • 3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
  • 1/2 pound vermicelli
  • Salt and pepper
  • 1/2 cup chopped parsley
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Crab and Mango Summer Rolls

Ingredients
  • 1 pound king crab legs or 8 ounces lump crabmeat, picked over
  • 1 ripe large large ripe mango, (about 14 ounces), pitted and peeled
  • 10 leaves Boston lettuce
  • 3 scallions
  • 1 teaspoon coarse salt
  • 2 ounces rice vermicelli
  • 1 package 8 1/2-inch rice-paper sheets
  • 1 cup tightly packed fresh fresh cilantro leaves
  • 1 cup tightly packed fresh fresh mint leaves
  • Citrus Dipping Sauce
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Poule au Pot

Ingredients
  • Stuffing
  • One 6-pound boiling fowl or chicken
  • Coarse salt
  • 2 whole cloves
  • 1 medium onion
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 6 stems fresh flat-leaf parsley
  • 10 black peppercorns
  • 1 rib celery, cut into pieces
  • 1 cinnamon stick
  • 8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
  • 2 pounds baby carrots, with some of the greens left intact
  • 1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
  • 1/2 cup vermicelli pasta
  • Fresh sage sprigs, for garnish
  • Sea salt, for serving
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Fresh Spring Rolls

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Rice and Noodle Pilaf

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Vegetarian Summer Rolls

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