Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in a bowl of warm salted water for 15 minutes, then drain thoroughly and set aside.

In a wide, shallow pot or deep skillet, melt the butter and vegetable oil together over medium heat.

Add the vermicelli pasta to the pot and stir continuously for 2-3 minutes until the pasta turns a deep golden brown color.

Add the drained rice to the pot and sauté for 3-4 minutes, stirring gently, until the grains are glossy and begin to separate.

Pour in the hot chicken stock (or water) and add the salt, bringing the mixture to a boil.

Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 12-15 minutes until all the liquid is absorbed.

Remove the pot from the heat, place a paper towel between the pot and the lid to absorb excess moisture, and let it rest for 10 minutes.

Remove the lid and paper towel, fluff the rice gently with a fork to mix the vermicelli evenly, and serve warm.