| Rice vermicelli | |||||||||||||||||||
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| Strands of bihon vermicelli | |||||||||||||||||||
| Chinese name | |||||||||||||||||||
| Chinese | 米粉 | ||||||||||||||||||
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| Filipino name | |||||||||||||||||||
| Tagalog | bihon or bijon | ||||||||||||||||||
| Malay name | |||||||||||||||||||
| Malay | bihun | ||||||||||||||||||
| Tamil name | |||||||||||||||||||
| Tamil | சேவை (sevai) | ||||||||||||||||||
| Thai name | |||||||||||||||||||
| Thai | เส้นหมี่ (sen mee) | ||||||||||||||||||
| Vietnamese name | |||||||||||||||||||
| Vietnamese | bún | ||||||||||||||||||
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.
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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 People's Republic of China, Taiwan and Southeast Asia. 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.
Notable dishes
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.
- Sin Chew fried rice vermicelli (星州炒米, Xīng zhōu cháo mǐ) A Hong Kong invention.
Myanmar
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.
- Bún bò Huế
Taiwan
- Taiwanese Fried Rice Vermicelli: The dry, stir fried local style (particularly know for in the Hsinchu region). Main ingredients include (not limited to): sliced pork, dried shimps, carrots.
- A Hsinchu specialty is to serve rice vermicelli 'dry' 干 (gan, not in a soup) with mushroom and ground pork.
Bangladesh
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.
- In Fujian and Teochew 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.
External links
- Rice noodles
- World's Longest Rice noodles
- Recipes for Noodles
- Vietnamese rice noodles, rice vermicelli made from 100% pure rice
See also
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