Everything about Rice Vermicelli totally explained
Rice vermicelli are thin
noodles made from
rice, sometimes also known as
rice noodles or
rice sticks. They shouldn't be confused with
Cellophane noodles, which is another type of
vermicelli.
Etymology and preparation
Rice vermicelli are a part of several
Asian cuisines, where they're often eaten as part of a soup dish, stir fry, or salad. Rice vermicelli are particularly prominent in the cuisines of
China and
Southeast Asia, many of which feature a notable Chinese culinary influence. Though not as popular as other foods like
idli or
dosa, rice vermicelli also feature in the cuisines of
South India and
Sri Lanka, where they're called
sevai or
idiappam (the latter also called "string hoppers").
One particularly well known, slightly thicker variety, is called
Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of
Guilin, where it's a breakfast staple.
Notable dishes
Singapore and Malaysia
Myanmar
Mohinga: Myanmar Rice vermicelli served with curry gravy and fish
Philippines
Pancit bihon: Filipino stir-fried rice vermicelli.
Vietnam
Bánh hỏi
Bún riêu - rice vermicelli in soup with crab meat
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 often includes a few chopped up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm.
Summer roll: Rice vermicelli with shrimp and herbs in a rice paper roll; popular in Vietnam.
China and Hong Kong
Cantonese noodles: A large number of Cantonese dishes utilize this ingredient (called maifun in Cantonese). Usually the noodles are simmered in broth with other ingredients such as fish balls, beef balls, and/or fish slices.Further Information
Get more info on 'Rice Vermicelli'.
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