I'm making Vietnamese 'Bun Dau Mam Tom' and am trying to get my mung bean noodles to clump together after I cook them, so I can cut them up with scissors into 'cakes' for dipping.
I've had luck with this in the past, but now am having trouble. The only strategy I have tried is 'overcooking' – boiling for ~5-6 minutes instead of the suggested 3.
Most people are interested in making sure noodles *don't* clump together, but in this case my noodles are just too disassociated.
Any tips?? Thank you!!
See the noodles in this photo for reference