Sweet vermicelli

Name: Sweet vermicelli
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Tchad
Ingredients: 160 g dry fine wheat vermicelli; 20 g butter; 400 ml pasteurised whole milk; 200 ml water; 30 g sugar; 1 g salt

🍜 Fine wheat vermicelli toasted in butter then cooked with milk and a little sugar.

Ingredients

160 g dry fine wheat vermicelli
20 g butter
400 ml pasteurised whole milk
200 ml water
30 g sugar
1 g salt

Preparation

Weigh dry vermicelli. If in long nests, gently break into 3–5 cm pieces. Prepare milk and water in a pouring jug without adding them to pasta yet.

Melt butter in a sauté pan over medium-low heat. Add vermicelli and stir continuously about 3–4 minutes until evenly golden, without dark browning.

Carefully add milk and water, then sugar and salt. Bring to a gentle simmer, stirring to separate strands and prevent a solid block.

Cook gently about 6–8 minutes, stirring often, until pasta is tender and most liquid absorbed. Check packet instructions too; add a little hot water if pan dries before strands are cooked.

Rest off heat 5 minutes, loosen gently with a fork and divide into 4 small portions. Reference: 10 preparation, 15 cooking including toasting and heating, 5 resting, total 30 minutes.