Place rice noodles in hot water (140-160°F) for about 12-15 minutes. Drain well. Rinse with cold water and transfer it to serving bowls or plates. Testing for Doneness: After the noodles have softened and are flexible but still slightly chewy, taste a strand to check if they’re done.

Just blanch the noodles briefly—1 to 2 minutes—in boiling water to soften them. Then drain them, refresh with cool water and drain again. There are fresh Vietnamese-style rice noodles that are really more like sheets, and they don't need any soaking. Just cut them into pieces and use them in stir fries and other dishes.

Starting with boiling water speeds up the softening process and allows for temperature control. The noodles soften as they steep for a specified time. Then drain the noodles in a colander, rinse them under running water to remove excess starch, and let them drain well before use.

Soften the Rice Noodles – Heat a large pot of water until it becomes lukewarm, about 80 to 90°F (27 to 32°C), then turn off the heat. Add the rice noodles and soak until flexible yet solid but not completely cooked, about 5 to 10 minutes. Drain and rinse with cold water.

Bring water to a boil in a pot filled about three-quarters of the way. Add rice noodles to a large bowl. Pour the boiling water over the rice noodles. Let the noodles stay in the warm water for 7-10 minutes or until tender but still slightly firm and chewy. Add a dash of salt. Drain the noodles and rinse briefly under cold water.