Last Monday, I posted the new variety of curry from MyOri, the only one with non-fried wheat noodles (the only one with my face on the back as well). Today, I wanted to show off the new green curry vermicelli package with me on it. I tried this almost a year ago and loved it immediately. I’ve kind of had a love/hate relationship with rice noodles/vermicelli over the years. Some don’t hydrate well, some seem like mush. Let’s explore this one again – the winner of the inaugural The Ramen Rater’s Top Ten Rice Noodles Of All Time 2015 Edition. By the way, these are for sale in the United States; as soon as they tell me where I’ll let you know.
Here’s the back of the package (click to enlarge). Contains crustaceans. To prepare, boil 350ml water and add in contents of paste sachet. Stir in and then add the rice vermicelli block and cook 3 minutes, stirring occasionally. Take off heat and add in remaining powder sachet. stir and enjoy!
The rice vermicelli block.
The powder base.
A light powder with flecks throughout.
The paste sachet.
This stuff has a wonderfully pungent scent.
Finished (click to enlarge). Added basil leaf, thinly sliced red bell pepper and baked chicken. The noodles hydrated perfectly just like last time. I always use a pair of kitchen scissors to do a couple crosscuts to make the vermicelli more manageable with a fork. The broth is very thick and almost akin to a sauce. It works so perfectly with the vermicelli; it’s flavor is strong green curry with a very formidable and respectable spiciness to it. This is amazing stuff – I can’t recommend it higher – proud to have my picture on the package. 5.0 out of 5.0 stars. EAN bar code 9554100286464.
Famous Street Food of Penang a guide and cook book
MyOri asked me to do a video about the green curry vermicelli for a trade show last August.
