In a medium saucepan with a tight-fitting lid, melt the butter over medium-high heat. Once the butter is fully melted and starts to foam, add the vermicelli pieces. Stir continuously, allowing the pasta to turn a deep golden brown, ensuring an even toast and rich, nutty aroma.

Lower the heat to medium and add the finely chopped onion, minced garlic, and salt. Cover and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. This step enhances the flavor foundation of the dish.

Meanwhile, place the rice in a medium bowl and rinse under cool running water, swirling with your fingers to release excess starch. Repeat this process four to five times until the water runs clear. Drain the rice well to prevent excess moisture from affecting the final texture.

Add the drained rice to the saucepan, stirring to coat each grain with the buttery vermicelli mixture. Pour in 3 ½ cups of chicken stock, stirring gently to combine. Taste and adjust the seasoning by adding more salt if needed. Increase the heat to medium-high and bring the liquid to a boil.

Once boiling, cover the saucepan, reduce the heat to medium-low, and let the rice simmer undisturbed for approximately 30 minutes. This allows the rice to fully absorb the broth while developing a fluffy and tender texture.

Turn off the heat and remove the lid, letting the rice sit for about 5 minutes to release excess steam. Fluff the rice gently with a fork, checking the texture. If needed, add additional chicken stock, one tablespoon at a time, to moisten the rice to your preference.

Serve immediately while warm. If preparing in advance, reheat over medium-low heat on the stovetop or in the microwave, adding a few tablespoons of chicken stock to restore moisture before serving.