Rice vermicelli

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Rice vermicelli
Reisnudeln.JPG
Strands of rice vermicelli
Alternative names Rice noodles, rice sticks[citation needed]
Type Rice noodles
Place of origin China
Main ingredients Rice
Variations Guilin mǐfěn
Cookbook:Rice vermicelli  Rice vermicelli
Rice vermicelli
Chinese name
Chinese 米粉
Vietnamese name
Vietnamese bún
Thai name
Thai เส้นหมี่ (sen mee)
Japanese name
Kana ビーフン
Malay name
Malay bihun
Filipino name
Tagalog bihon or bijon
Tamil name
Tamil சேவை (sevai)

Rice vermicelli are a thin form of rice noodles.[1] They are sometimes referred to as rice noodles or rice sticks,[citation needed] but they should not be confused with cellophane noodles, which is an Asian type of vermicelli not made from rice.

Presentation and varieties[edit]

Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. One particularly well known, slightly thicker variety, called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.

Notable dishes[edit]

Rice vermicelli has a white color when cooked. It is generally much shorter than Chinese vermicelli.

China[edit]

  • Cantonese noodles: A large number of Cantonese dishes use this ingredient (called 米粉 maifun in Cantonese). Usually the noodles are simmered in broth with other ingredients such as fish balls, beef balls, and/or fish slices.
  • In Fujian and Teochew cuisine, rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or even 'dry' (without soup) with added ingredients and condiments.

Hong Kong[edit]

India and Pakistan[edit]

  • Sawaeyaa is a famous dish made from vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid, and other happy occasions in parts of India and Bangladesh.
  • Paayasam is a famous South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk.
  • Santhakai is a staple South Indian breakfast dish.

Indonesia[edit]

Malaysia[edit]

In Malaysia, the rice vermicelli can be called and founded as Mihun, Mi hoon, Mee Hoon, Bihun, or Bee Hoon.

  • Bihun Sup is a Malay style dish, mixed with spiced beef broth or chicken broth. Sometimes it came with sambal kicap (pounded bird's eye chilli mixed with dark soy sauce) as condiment.
  • Bihun Kari mixed with curry, added with mung bean sprout, fried tofu and red chillies sambal.
  • Bihun soto is in a yellow spicy chicken broth, served with chicken and potato cutlet.
  • Hokkien mee throughout Malaysia varies considerably due to regional differences.
  • Bihun Tom Yam is mixed with tom yam.
  • Laksa Sarawak is mixed with a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.
  • Mi Siam is a stir-fried style dish.

Singapore[edit]

  • Kerabu bee hoon is a Nyonya-style rice vermicelli dish, mixed with herbs and other seasonings.
  • Hokkien mee, commonly in Singapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits. Hokkien mee throughout Malaysia varies considerably due to regional differences.
  • Satay bee hoon is rice vermicelli served with spicy peanut satay sauce, common in Singapore.

Myanmar[edit]

  • Mohinga, in Myanmar, is rice vermicelli served with curry gravy and fish.
  • Mont Di is rice vermicelli served with clear fish soup or as salad with fish flakes.

Philippines[edit]

Taiwan[edit]

  • Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots.
  • A Hsinchu specialty is to serve rice vermicelli 'dry' 乾 (gan, not in a soup) with mushroom and ground pork.

Vietnam[edit]

Bún Thịt Nướng Chả Giò

See also[edit]

References[edit]

  1. ^ Lori Alden (2005). "Asian Rice Noodles". Retrieved November 4, 2011. 
  2. ^ "Singaporean Fried Rice Noodles". tastehongkong.com. 21 April 2010. Retrieved 13 August 2012. 
  3. ^ "How to make perfect Singapore noodles". theguardian.com. Guardian News and Media Limited. Retrieved 12 June 2014. 

External links[edit]