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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 mfn (), comes from the southern Chinese city of Guilin, where it is a breakfast staple.
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.
Sin Chew fried rice vermicelli (, Xng zhu cho m) A Hong Kong invention.
Mohinga: Myanmar Rice vermicelli served with curry gravy and fish
a very famous eid dish called sawaeyaa is made from vermicelli cooked in milk sugar and dry nuts. it is also eaten on other happy occasions in Muslim parts of India and Bangladeshi.
Pancit bihon: Filipino stir-fried rice vermicelli.
Bn riu – rice vermicelli in soup with crab meat
Bn th ng: 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 n chm.
Summer roll: Rice vermicelli with shrimp and herbs in a rice paper roll; popular in Vietnam.
Bn b Hu
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 shrimps, carrots.
A Hsinchu specialty is to serve rice vermicelli ‘dry’ (gan, not in a soup) with mushroom and ground pork.
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.
World’s Longest Rice noodles
Recipes for Noodles
Vietnamese rice noodles, rice vermicelli made from 100% pure rice
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Categories: Noodles | Southeast Asian cuisine | Chinese noodles | Vietnamese noodles | Rice dishes | Food stubsHidden categories: Articles containing non-English language text | Articles containing Thai language text | Articles containing Vietnamese language text
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