vietnamese rice vermicelli: any flexibility in temp. of soaking water?
i am trying to avoid boiling water in the hottest days of summer (to come).while i understand that rice paper wrappers are much thinner, they are always dipped in water to soften. Would the vermicelli be able to be sufficiently softened in warm tap water, if soaked long enough or would 'enough' require 'forever'? thx much.