See how to make Vietnamese udon noodles with potato ricer.

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How I make the dough?
The recipe for the dough???
What can I say now??? Uhmmm... Actually, there is no recipe. I just add the room temperature water into the flour in a container, mix them well and then set aside. When the flour settles down under the bottom of the container and the clear water is on the top of the container, I slowly drain the clear water out as much as I can. Next, I transfer the flour to a pan and turn the heat to low to medium low which might vary from the stove, but make sure don't burn the flour. Slowly, stir the flour constantly until it's thicken but not too thick, up to the point I'm unable stirring it anymore due to the heavy. It's not hard to recognize; while stirring, my hand feels heavy to continue stirring then it's the time. Transfer that heated flour to a space where I can knead it. Knead it until I feel the dough is smooth and then start pressing the dough into the boiling water. Don't forget add 1/3 - 1/2 teaspoon of salt plus a tablespoon of cooking oil into the boiling water before pressing the dough.

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