Vietnamese noodles in coconut cream

Mix rice flour, glutinous Rice flour and salt together then pour BOILING water into it and mix well.

Next put 50g potato starch into the dough and mix well and put all with oil into the machine for extruding.

The noodles from the first extrusion is not so smooth. Cut them short and microwave them for 1 minute then extrude them again.

Boil them until soft. Rinse under water and let them rest for 30 minutes before serving.

Serve with shredded meat and pork skin, coconut cream, vegetables, cucumber and fish sauce.