Rice vermicelli

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Rice vermicelli
Rice vermicelli.jpg
Strands of rice vermicelli
Alternative namesRice noodles, rice sticks
TypeRice noodles
Place of originSouthern China
Region or stateEast Asia, Indian subcontinent, and Southeast Asia
Main ingredientsRice
VariationsGuilin mǐfěn
Rice vermicelli
Chinese name
Chinese米粉
Vietnamese name
Vietnamesebún
Thai name
Thaiเส้นหมี่ (sen mee)
Japanese name
Kanaビーフン (bīfun)
Malay name
Malaybihun
Filipino name
Tagalogbihon
Tamil name
Tamilசேவை (sevai)

Rice vermicelli is a thin form of rice noodles.[1] It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.

Presentation and varieties[edit]

Rice vermicelli is a part of several Asian cuisines, where it 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.

Names[edit]

Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (bí-hún, literally "rice vermicelli"). These include bīfun (Japan), bíjon or bihon (Philippines), bee hoon (Singapore), bihun (Malaysia and Indonesia), num banh chok (Cambodia), bún (Vietnam), and mee hoon (Southern Thailand).

Naming in Taiwan[edit]

Beginning July 1, 2014, Food and Drug Administration of Taiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉" in Taiwan, usually translated as "rice vermicelli" or "rice noodle". If the product contains starch or other kinds of grain powder as ingredients but is made of at least 50% rice, it is to be labeled as "調和米粉", meaning "blended rice vermicelli".[2] Products made of less than 50% rice cannot be labelled as rice vermicelli.[3]

Notable dishes[edit]

East Asia[edit]

Mainland China[edit]

Guilin rice noodles

Hong Kong[edit]

Singapore fried rice noodles

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.

South Asia[edit]

India[edit]

  • Sevai is a south Indian dish prepared in houses during festive occasions. It is made in different flavours such as lemon, tamarind and coconut milk.[6]
  • Sawaeyaa is a dish made from semolina vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid, and other festive occasions in northern parts of India and Pakistan.
  • शेवया (in Marathi) or shevaya are served to groom and bride a day before their wedding called halad (हळद) in some parts of Maharashtra.
  • Paayasam is a South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk.
  • Idiyappam is a staple South Indian breakfast dish.

Southeast Asia[edit]

Cambodia[edit]

Num banh chok
Samlar kakou soup
  • Cha mee sor is a stir-fry glass noodle dish common in Cambodia. This dish is commonly made during Pchum Ben. It is taken to the temple and given to the ancestors along with other Cambodian dishes. This dish is sold on the streets of Cambodia and can be eaten any time during the year, mostly enjoyed at parties. Cha mee sor is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end.[7]
  • Neorm is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are added and it is mixed with a homemade sweetened fish sauce, topped with crushed peanuts. This dish can be served and eaten any time of the year. It can also be made vegetarian.[8][9][10]
  • Num banh chok is one of the most popular Khmer dishes, normally served in family gatherings or parties. The typical num banh chok is served with samlor proher, a greenish soup made of fish and kroeung. Fresh vegetables such as chopped cucumbers or bean sprouts can be added as preferred. Num banh chok stalls are usually found in the fresh market and street vendors.[11][12]

Indonesia[edit]

Bihun goreng
Gorengan, Indonesian street vendor of assorted fritters

Malaysia[edit]

Soto mie bogor style noodle and rice vermicelli, cabbage, tomato, (cartilage and tendons of cow's trotters) and tripes, risoles spring rolls, served in broth soup, added sweet soy sauce, sprinkled with fried shallots and sambal chilli
Singaporean-style Hokkien mee
Laksa Sarawak is the de facto state dish of Sarawak
A plate of mee siam with egg and sambal

In Malaysia, rice vermicelli may be found as mihun, mi hoon, mee hoon, bihun, or bee hoon.

There are various types of bihun soup, from pork noodles, chicken meat, fish balls and the list goes on, basically alternatives to different noodles that you prefer.

  • Ak thui bihun reng is a duck noodle herbal soup
  • 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
  • Bihun sup is a Malay style dish, mixed with spiced beef broth or chicken broth; sometimes it comes with sambal kicap (pounded bird's eye chilli mixed with dark soy sauce) as a condiment
  • Bihun tom yam is mixed with tom yam
  • Char bihun is a Chinese version of fried noodle
  • Hokkien mee throughout Malaysia varies considerably due to regional differences
  • 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 seafood are not traditional but are sometimes added
  • Mee siam is a dry stir-fried style dish in Malaysia

Myanmar[edit]

Mohinga with fritters
Rakhine mont di fish soup with garnish
  • Mohinga—rice vermicelli served with curry gravy and fish, an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar
  • Mont di—fish soup; there are a number of dishes, the Rakhine version from the Arakanese in western Myanmar is the most popular
  • Kyar san kyaw—rice vermicelli fried with vegetables; chicken, pork, and seafood are possible additions

Philippines[edit]

  • Pancit bihon (or pancit bihon guisado) is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an adobo-style sauce with garlic, black pepper, soy sauce, patis (fish sauce), and other spices to taste. Usually topped with hard-boiled eggs and served with calamansi as a condiment.[13] It is also a common filling for the empanadas of the Tausūg people known as pastil.[14]
  • Pancit choca (or pancit choca en su tinta) is a black seafood noodle dish made with squid ink and rice vermicelli from Cavite.[15]
  • Pancit palabok is a rice vermicelli dish with shrimp sauce, topped with shrimp, pork, crushed chicharon, tinapa (smoked fish) flakes, hard-boiled eggs, scallions, and toasted garlic. Served with calamansi.[16]
  • Pancit miki at bihon guisado is a combination of pancit bihon and pancit miki (egg noodles).[17]
  • Pancit canton at bihon guisado is a combination of pancit bihon and pancit canton (wheat noodles).[18]

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.
  • Seafood bee hoon is rice vermicelli cooked with sauce and served in tasty seafood broth and seafood such as lobster, crayfish, clams, scallops and prawns.

Vietnam[edit]

Vietnamese bún thịt nướng chả giò
A dish of bánh hỏi in Ho Chi Minh City
A bowl of bún riêu and a dish of vegetables
A bowl of bún bò (at Bún Bò Huế An Nam restaurant)
  • Bánh hỏi—a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complimentary meat dish.
  • Bún riêu—rice vermicelli in soup with crab meat. It has a fresh sour flavor, so Vietnamese like to enjoy it in summer. There are many restaurants in Vietnam that sell this dish.
  • Bún bò Huế—rice vermicelli in soup with beef from Huế.
  • Bún thịt nướng—a Vietnamese dish consisting of grilled pork (often shredded) and vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Also, it often includes a few chopped spring rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of nước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice).
  • Gỏi cuốn—rice vermicelli with pork, shrimp and herbs in a rice paper roll. It is served with nước chấm.

See also[edit]

References[edit]

  1. ^ Lori Alden (2005). "Asian Rice Noodles". Retrieved November 4, 2011.
  2. ^ www.fda.gov.tw. "市售包裝米粉絲產品標示規定". Retrieved 22 July 2016.
  3. ^ www.fda.gov.tw. "食品標示法規手冊" (PDF). Retrieved 22 July 2016.
  4. ^ "Singaporean Fried Rice Noodles". tastehongkong.com. 21 April 2010. Retrieved 13 August 2012.
  5. ^ "How to make perfect Singapore noodles". theguardian.com. Guardian News and Media Limited. Retrieved 12 June 2014.
  6. ^ "Indian Coconut Rice Noodles". Allrecipes.com.au.
  7. ^ Larsen, Tevy. "Stir fry clear rice noodle (Char Mee Sur)". tevysfoodblog. blogspot. Retrieved 13 November 2019.
  8. ^ Bolla, Sarah. "Cambodian Noodle Salad with Sweet Pepper Dressing". foodandwine.com. Retrieved 13 November 2019.
  9. ^ "Fragrant Cambodian Noodle Salad". thekindcook.com. Retrieved 13 November 2019.
  10. ^ "Fragrant Cambodian Noodle Salad". recipes.vegkit.com. Retrieved 13 November 2019.
  11. ^ Mi, Yuen. "How to Make Cambodian Noodle: Num Banh Chok". awonderingfoodie.com. Retrieved 13 November 2019.
  12. ^ Lina. "Khmer noodles: The story of num banh chok". movetocambodia.com. Retrieved 13 November 2019.
  13. ^ "Pancit Bihon Guisado". Kawaling Pinoy. Retrieved 5 July 2019.
  14. ^ "Pastil". Savor Filipino Foods. Retrieved 9 March 2020.
  15. ^ Uy, Amy A. (24 February 2013). "Asiong's Carinderia: Why it still is the pride of Cavite City". GMA News Online. Retrieved 16 December 2018.
  16. ^ "Pancit Palabok Recipe". Panlasang Pinoy. Retrieved 5 July 2019.
  17. ^ "Filipino Pansit Miki at Bihon Guisado". Magluto.com. Retrieved 5 July 2019.
  18. ^ "Pancit Canton at Bihon Recipe". Panlasang Pinoy. Retrieved 5 July 2019.

External links[edit]