Vermicelli in Estonian
4 servings
20 minutes
Estonian vermicelli is a simple yet surprisingly delicious dish from Estonian cuisine. It combines the appetizing crunch of fried vermicelli with a tender texture gained from stewing. During preparation, the vermicelli is fried to a golden hue and then slowly soaked in water, revealing a rich aroma of grain notes. A light saltiness balances the flavor, while butter adds richness to the dish. This dish is perfect for a cozy home dinner or a quick lunch. It can be served as a side or as a standalone dish, complemented with herbs or fresh vegetables. It is easy to prepare and does not require complex ingredients, making it an excellent choice for those who appreciate tasty and simple food.
1
Pour the vermicelli into a hot pan with oil. Fry while stirring constantly.
- Vermicelli: 500 g
- Vegetable oil: 30 ml
2
When the vermicelli changes color from light golden to slightly dark, pour in 2 cups of cold water. Allow some water to evaporate, then cover the pan with a lid and reduce the heat. Remember to stir. Salt can be added at any time.
- Water: 250 ml
- Salt: to taste
