Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not 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 are 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 are 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 is a breakfast staple. In Yunnan, such noodles are called mǐxiàn (米线).

Notable dishes

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

Singapore and Malaysia

• Hokkien mee: Common dish in Malaysia and Singapore where rice vermicelli is mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits.
• Satay bee hoon: Rice vermicelli served with spicy peanut satay sauce; common in Singapore.
• Singaporean fried rice vermicelli (星州炒米, Xīngzhōu cháomǐ)
• Kolok Mee (sometimes pronounced and spelled as Koloh, or Kolo Mee): a specialty in the state of Sarawak.

Myanmar

• Mohinga: Myanmar Rice vermicelli served with curry gravy and fish

Philippines

• Pancit bihon: Filipino stir-fried rice vermicelli.

Vietnam

• Bánh hỏi
• Bun thit nuong (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 noodles utilize this ingredient. Usually it is broth simmered with other ingredients such as fish balls, beef balls, and/or fish slices.

External links

• Rice noodles
• World's Longest Rice noodles

See also

• Rice noodles
• Chinese noodles
• Vermicelli
• Sevai
• Shahe fen

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