 Bihun goreng with shrimp, sliced bakso, chicken and vegetables in Indonesia | |
| Course | Main course |
|---|---|
| Region or state | Maritime Southeast Asia |
| Associatedcuisine | Indonesia,Malaysia,Singapore |
| Serving temperature | Hot |
| Main ingredients | Rice vermicelli |
Bihun goreng,bee hoon goreng ormee hoon goreng refers to a dish offried noodles cooked withrice vermicelli in both theIndonesian andMalay languages.[1] In certain countries, such as Singapore, the termgoreng is occasionally substituted with its English equivalent for the name of the dish.[2]
There is no single defined recipe for the dish, and its composition and preparation varies greatly from household to household in all relevant cultural and linguistic regions, which may include vegetarian versions.[3][4][5]
InIndonesian cuisine,bihun goreng is associated withChinese Indonesian andJavanese cuisine. Likemie goreng orkwetiau goreng, bihun goreng is usually seasoned withkecap manis (sweet soy sauce) andbumbu.[6] Typical ingredients involved in its preparation includegarlic,onion orshallots, friedprawn,chicken,beef, or slicedbakso (meatballs), chili,Chinese cabbage,cabbages,tomatoes,egg, and other vegetables. The dish may be accompanied withacar and garnished withfried shallots.[7][8][9]
There are two distinct varieties—one isChinese Indonesian version which does not use sweet soy sauce, the other is the Javanese version which does use sweet soy sauce. Bihun goreng with sweet soy sauce has that sweet and savoury flavour with smoky aroma.[10] The Chinese Indonesian version however, uses no sweet soy sauce, thus similar to common Chinese-style stir fried rice vermicelli, akin to Singaporean friedbee hoon.
In Indonesiabihun goreng might be consumed solely as a main dish, or served as an addition or topping in other dish, such as add uponnasi uduk (fragrantcoconut rice) ornasi campur (mixed rice).
Noteworthy variants of the dish found in Malaysia includebihun goreng utara or Northern-style fried rice vermicelli, which refers to its prevalence in the northern region of Peninsular Malaysia. A popular breakfast food and snack, it is fried to a dry texture, and seasoned with chilli powder and chives.[11]
In Singapore, rice vermicelli is locally known and spelled asbee hoon,mee hoon, ormai fun.[2][12] The dish is generally prepared mild without any spicy seasonings, and is a popular option for breakfast.[13]
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