Rice vermicelli is a thin form ofnoodle.[1] It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused withcellophane noodles, a different Asian type of vermicelli made frommung bean starch orrice starch rather than rice grains themselves.
Rice vermicelli is a part of severalAsian cuisines, where it is often eaten as part of asoup dish,stir-fry, orsalad.One particularly well-known, slightly thicker variety, calledGuìlín mǐfěn (桂林米粉), comes from the southern Chinese city ofGuilin, where it is a breakfast staple.
Beginning July 1, 2014, Food and Drug Administration ofTaiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉"(bí-hún, mǐfěn) 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 labelled as "調和米粉", meaning "blended rice vermicelli".[2] Products made of less than 50% rice cannot be labelled as rice vermicelli.[3]
In the Philippines, "bihon" is commonly referred to as rice noodles, but most retail versions are made from potato starch rather than rice. This makes the noodles more translucent and elastic when cooked, distinguishing them from traditional rice-based noodles. The substitution is due to cost-effectiveness and texture preferences in the local market.
Fujian andTeochew 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.
As the term米粉 (mifen) literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name. InHubei and historically in much ofHunan,mifen refers to thick, flat rice noodles made using a wet mix, similar toshahe fen. InChangde, the term refer to thick, round noodles that has supplanted the othermifen in Hunan.[4] These aremifen in China, but not rice vermicelli noodles.
Singapore-style noodles (星州炒米,Xīng zhōu cháo mǐ)—a dish of fried rice vermicelli common inHong Kong Cantonese-style eateries,[5] inspired by the spicy cuisines of Southeast Asia.[6] This dish is made from rice vermicelli,char siu,egg,shrimp andcurry.
Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in theHsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots.
AHsinchu specialty from Taiwan is to serve rice vermicelli 'dry' (乾gan, not in a soup) with mushroom and ground pork.
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.[7]
शेवया (inMarathi) orshevaya are served to the groom and bride a day before their wedding calledhalad (हळद) in some parts of Maharashtra.
Paayasam is a South Indian sweet dish made from vermicelli,sago, sugar, spices and nuts and milk.
Cha mee sor is astir-fryglass noodle dish common inCambodia. This dish is commonly made duringPchum 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.[8]
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.[9][10][11]
Num banhchok is one of the most popular Khmer dishes, normally served in family gatherings or parties. The typicalnum banhchok is served withsamlor proher, a greenish soup made of fish andkroeung. Fresh vegetables such as chopped cucumbers or bean sprouts can be added as preferred.Num banhchok stalls are usually found in the fresh market and street vendors.[12][13]
Bihun gorengSoto mie bogor style noodle and rice vermicelli, cabbage, tomato, (cartilage and tendons ofcow's trotters) andtripes,risoles spring rolls, served in broth soup, added sweet soy sauce, sprinkled with fried shallots andsambal chilli
Bihun supSingaporean-styleHokkien meeLaksa Sarawak is the de facto state dish ofSarawak
In Malaysia, rice vermicelli may be found asmihun,mi hoon,mee hoon,bihun, orbee hoon.
There are various types ofbihun 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 withmung bean sprout, fried tofu and red chilliessambal
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 withsambal kicap (poundedbird's eye chilli mixed with darksoy sauce) as a condiment
Hokkien mee throughout Malaysia varies considerably due to regional differences
Laksa Sarawak is mixed with a base ofsambal belacan, sourtamarind, 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
Pancit bihon (orpancit 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 anadobo-style sauce with garlic, black pepper, soy sauce,patis (fish sauce), and other spices to taste. Usually topped with hard-boiled eggs and served withcalamansi as a condiment.[14] It is also a common filling for theempanadas of theTausūg people known aspastil.[15]
Pancit choca (orpancit choca en su tinta) is a black seafood noodle dish made with squid ink and rice vermicelli fromCavite.[16]
Pancit palabok is a rice vermicelli dish with shrimp sauce, topped with shrimp, pork, crushedchicharon,tinapa (smoked fish) flakes, hard-boiled eggs, scallions, and toasted garlic. Served withcalamansi.[17]
Pancit miki at bihon guisado is a combination ofpancit bihon andpancit miki (egg noodles).[18]
Pancit canton at bihon guisado is a combination ofpancit bihon andpancit canton (wheat noodles).[19]
Kerabu bee hoon is aNyonya-style rice vermicelli dish, mixed with herbs and other seasonings.
Hokkien mee, commonly inSingapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, slicedcuttlefish and pork bits.Hokkien mee throughout Malaysia varies considerably due to regional differences.
Satay bee hoon is rice vermicelli served with spicy peanutsatay sauce, common in Singapore.
Seafoodbee hoon is rice vermicelli cooked with sauce and served in tasty seafood broth and seafood such as lobster, crayfish, clams, scallops and prawns.
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 complementary 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 fromHuế.
Bún chả—a dish from Hanoi consisting of grilled fatty pork and over a plate of white rice vermicelli and herbs with a side dish of dipping sauce
Bún thịt nướng—aVietnamese 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 ofnước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice).
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