As its name implies, Laksa Rice Vermicelli is commonly used with spices, such as in making the laksa dish. It is the thickest among the 3 types of rice vermicelli. It is also an excellent gluten-free alternative to wheat pasta. 

DID YOU KNOW?

There are 2 different types of Laksa: firstly, more common to Singapore, is curry Laksa, in which the spicy curry broth is made from a base of prawns and delicious coconut milk. Common ingredients topping the dish are hard boiled egg, beansprouts, tau pok (fried beancurd with spongey centre), and prawns. Second, is Assam Laksa, a dish from Malaysia. It has a fish broth and an addictive spicy and sour taste due to the use of Tamarind. This is actually where the word “Assam” came from, as it is the Malay word for tamarind.