Bún bò huê - Dakao Hoang.jpg on:
[Wikipedia]
[Google]
[Amazon]
Rice vermicelli is a thin form of
* Yunnan cuisine, Yunnan and Guangxi cuisine, Guangxi cuisine—famous dishes including crossing-the-bridge noodles, Mixian (noodle), mixian, Guilin noodle and luosifen (snail noodle). Rice noodle is also a main staple of ethnic Dai people, Tai, Miao people, Miao and Zhuang people, Zhuang cuisine.
* Cantonese cuisine, Cantonese noodles—a large number of Cantonese dishes use this ingredient (called 米粉 ''maifun'' or "rice" in Cantonese). Usually the noodles are simmering, simmered in broth with other ingredients such as fish balls, beef balls or fish slices.
* Fujian cuisine, 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.
As the term (''mifen'') literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name. In Hubei and historically in much of Hunan, ''mifen'' refers to thick, flat rice noodles made using a wet mix, similar to shahe fen. In Changde, the term refer to thick, round noodles that has supplanted the other ''mifen'' in Hunan. These are ''mifen'' in China, but not rice vermicelli noodles.
*Singapore-style noodles (星州炒米, ''Xīng zhōu cháo mǐ'')—a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia. This dish is made from rice vermicelli, ''char siu'', egg, shrimp and curry.
*''Cha mee sor'' is a stir-fry glass noodle dish common in Cambodia. This dish is commonly made during Pchum Ben. It is taken to the temple and given to the ancestors along with other Cambodian dishes. This dish is sold on the streets of Cambodia and can be eaten any time during the year, mostly enjoyed at parties. ''Cha mee sor'' is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end.
*''Neorm'' is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are added and it is mixed with a homemade sweetened fish sauce, topped with crushed peanuts. This dish can be served and eaten any time of the year. It can also be made vegetarian.
*''Num banhchok'' is one of the most popular Khmer dishes, normally served in family gatherings or parties. The typical ''num banhchok'' is served with ''samlar kako, samlor proher'', a greenish soup made of fish and ''kroeung''. Fresh vegetables such as chopped cucumbers or bean sprouts can be added as preferred. ''Num banhchok'' stalls are usually found in the fresh market and street vendors.
*''Bihun goreng'', in Chinese Indonesian cuisine, is stir-fried rice vermicelli with sweet soy sauce
*''Bihun kari'', rice vermicelli mixed with curry
*''Bihun rebus'' or ''bihun kuah'', also Chinese Indonesian cuisine rice vermicelli soup
*''Lumpia'' and Rissole, ''risoles'', several types of spring rolls (''gorengan'', fritters) with rice vermicelli and vegetable filling
*''Mie bakso'', meatballs served with rice vermicelli soup
*''Soto (food), Soto'' (traditional Indonesian soup), various types of which often include rice vermicelli, as in ''soto ayam''
*''Okra soup, Sup oyong'' (Luffa acutangula, Chinese okra), vegetable soup with rice vermicelli
*''Tekwan'', a surimi type fish ball soup related to ''pempek'' from South Sumatra, also includes rice vermicelli, mushroom, jicama and Agave amica, sedap malam flower
In Malaysia, rice vermicelli may be found as ''mihun'', ''mi hoon'', ''mee hoon'', ''bihun'', or ''bee hoon''.
There are various types of ''bihun'' soup, from pork noodles, chicken meat, fish balls and the list goes on, basically alternatives to different noodles that you prefer.
*''Ak thui bihun reng'' is a duck noodle herbal soup
*''Bihun kari'' mixed with curry, added with mung bean sprout, fried tofu and red chillies ''sambal''
*''Bihun soto'' is in a yellow spicy chicken broth, served with chicken and potato cutlet
*''Bihun sup'' is a Malay-style dish, mixed with spiced beef broth or chicken broth; sometimes it comes with ''sambal kicap'' (pounded bird's eye chilli mixed with dark soy sauce) as a condiment
*''Bihun tom yam'' is mixed with ''tom yam''
*''Char bihun'' is a Chinese version of fried noodle
*''Hokkien mee'' throughout Malaysia varies considerably due to regional differences
*''Laksa Sarawak'' is mixed with a base of ''sambal belacan'', sour tamarind, garlic, ''galangal'', lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime; ingredients such as bean sprouts, (sliced) fried tofu or seafood are not traditional but are sometimes added
*''Mee siam'' is a dry stir-fried style dish in Malaysia
*''Mohinga''—rice vermicelli served with curry gravy and fish, an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar
*''Mont di''—fish soup; there are a number of dishes, the Rakhine version from the Arakanese in western Myanmar is the most popular
*''Kyar san kyaw''—rice vermicelli fried with vegetables; chicken, pork, and seafood are possible additions
*''Pancit bihon'' (or ''pancit bihon guisado'') is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an Philippine adobo, adobo-style sauce with garlic, black pepper, soy sauce, ''patis (sauce), patis'' (fish sauce), and other spices to taste. Usually topped with hard-boiled eggs and served with calamansi as a condiment. It is also a common filling for the ''empanadas'' of the Tausūg people known as ''pastil''.
*''Pancit choca'' (or ''pancit choca en su tinta'') is a black seafood noodle dish made with squid ink and rice vermicelli from Cavite.
*''Pancit palabok'' is a rice vermicelli dish with shrimp sauce, topped with shrimp, pork, crushed ''chicharon'', ''tinapa'' (smoked fish) flakes, hard-boiled eggs, scallions, and toasted garlic. Served with calamansi.
*''Pancit miki at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit miki'' (egg noodles).
*''Pancit canton at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit canton'' (wheat noodles).
*''Bánh hỏi''—a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.
*''Bún riêu''—rice vermicelli in soup with crab meat. It has a fresh sour flavor, so Vietnamese like to enjoy it in summer. There are many restaurants in Vietnam that sell this dish.
*''Bún bò Huế''—rice vermicelli in soup with beef from Huế.
*''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, it often includes a few chopped spring rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of Nước chấm#Nước mắm pha, nước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice).
*''Gỏi cuốn''—rice vermicelli with pork, shrimp and herbs in a rice paper roll. It is served with nước chấm.
Rice noodles
{{Taiwanese cuisine Noodles Southeast Asian cuisine Chinese noodles Vietnamese noodles Rice dishes
noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...
. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human ...
rather than rice grains themselves.
Presentation and varieties
Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ''Guilin mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.Names
Rice vermicelli is widely known in Asia by cognates of Hokkien language, Hokkien 米粉 (''bí-hún'', literally "rice vermicelli"). These include ''bīfun'' (Japan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), ''num banh chok'' (Cambodia), ''bún'' (Vietnam), and ''mee hoon'' (Southern Thailand).Naming in Taiwan
Beginning July 1, 2014, Food and Drug Administration of Taiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉" in Taiwan, usually translated as "rice vermicelli" or "rice noodle". If the product contains starch or other kinds of grain powder as ingredients but is made of at least 50% rice, it is to be labeled as "調和米粉", meaning "blended rice vermicelli". Products made of less than 50% rice cannot be labelled as rice vermicelli.Naming in Philippines
Despite colloquially referred to as ''rice noodles'' in the Philippines, nearly all retail "bihon" in the country is made of potato starch instead of rice.Notable dishes
East Asia
Mainland China
* Yunnan cuisine, Yunnan and Guangxi cuisine, Guangxi cuisine—famous dishes including crossing-the-bridge noodles, Mixian (noodle), mixian, Guilin noodle and luosifen (snail noodle). Rice noodle is also a main staple of ethnic Dai people, Tai, Miao people, Miao and Zhuang people, Zhuang cuisine.
* Cantonese cuisine, Cantonese noodles—a large number of Cantonese dishes use this ingredient (called 米粉 ''maifun'' or "rice" in Cantonese). Usually the noodles are simmering, simmered in broth with other ingredients such as fish balls, beef balls or fish slices.
* Fujian cuisine, 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.
As the term (''mifen'') literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name. In Hubei and historically in much of Hunan, ''mifen'' refers to thick, flat rice noodles made using a wet mix, similar to shahe fen. In Changde, the term refer to thick, round noodles that has supplanted the other ''mifen'' in Hunan. These are ''mifen'' in China, but not rice vermicelli noodles.
Hong Kong
*Singapore-style noodles (星州炒米, ''Xīng zhōu cháo mǐ'')—a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia. This dish is made from rice vermicelli, ''char siu'', egg, shrimp and curry.
Taiwan
*Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots. *A Hsinchu specialty is to serve rice vermicelli 'dry' (乾 ''gan'', not in a soup) with mushroom and ground pork.South Asia
Indian Subcontinent
* ''Sevai'' is a south Indian dish prepared in houses during festive occasions. It is made in different flavours such as lemon, tamarind and coconut milk. * ''Sawaeyaa'' is a dish made from semolina vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid ul-Fitr, Eid, and other festive occasions in northern parts of India and Pakistan. * शेवया (in Marathi language, Marathi) or ''shevaya'' are served to the groom and bride a day before their wedding called ''halad'' (हळद) in some parts of Maharashtra. *''Paayasam'' is a South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk. *''Idiyappam'' is a staple South Indian breakfast dish. It is typical of Tamil Nadu, Kerala and other southern Indian states, as well as Sri Lanka, where it is known as string hopper.Southeast Asia
Cambodia
*''Cha mee sor'' is a stir-fry glass noodle dish common in Cambodia. This dish is commonly made during Pchum Ben. It is taken to the temple and given to the ancestors along with other Cambodian dishes. This dish is sold on the streets of Cambodia and can be eaten any time during the year, mostly enjoyed at parties. ''Cha mee sor'' is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end.
*''Neorm'' is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are added and it is mixed with a homemade sweetened fish sauce, topped with crushed peanuts. This dish can be served and eaten any time of the year. It can also be made vegetarian.
*''Num banhchok'' is one of the most popular Khmer dishes, normally served in family gatherings or parties. The typical ''num banhchok'' is served with ''samlar kako, samlor proher'', a greenish soup made of fish and ''kroeung''. Fresh vegetables such as chopped cucumbers or bean sprouts can be added as preferred. ''Num banhchok'' stalls are usually found in the fresh market and street vendors.
Indonesia
*''Bihun goreng'', in Chinese Indonesian cuisine, is stir-fried rice vermicelli with sweet soy sauce
*''Bihun kari'', rice vermicelli mixed with curry
*''Bihun rebus'' or ''bihun kuah'', also Chinese Indonesian cuisine rice vermicelli soup
*''Lumpia'' and Rissole, ''risoles'', several types of spring rolls (''gorengan'', fritters) with rice vermicelli and vegetable filling
*''Mie bakso'', meatballs served with rice vermicelli soup
*''Soto (food), Soto'' (traditional Indonesian soup), various types of which often include rice vermicelli, as in ''soto ayam''
*''Okra soup, Sup oyong'' (Luffa acutangula, Chinese okra), vegetable soup with rice vermicelli
*''Tekwan'', a surimi type fish ball soup related to ''pempek'' from South Sumatra, also includes rice vermicelli, mushroom, jicama and Agave amica, sedap malam flower
Malaysia
In Malaysia, rice vermicelli may be found as ''mihun'', ''mi hoon'', ''mee hoon'', ''bihun'', or ''bee hoon''.
There are various types of ''bihun'' soup, from pork noodles, chicken meat, fish balls and the list goes on, basically alternatives to different noodles that you prefer.
*''Ak thui bihun reng'' is a duck noodle herbal soup
*''Bihun kari'' mixed with curry, added with mung bean sprout, fried tofu and red chillies ''sambal''
*''Bihun soto'' is in a yellow spicy chicken broth, served with chicken and potato cutlet
*''Bihun sup'' is a Malay-style dish, mixed with spiced beef broth or chicken broth; sometimes it comes with ''sambal kicap'' (pounded bird's eye chilli mixed with dark soy sauce) as a condiment
*''Bihun tom yam'' is mixed with ''tom yam''
*''Char bihun'' is a Chinese version of fried noodle
*''Hokkien mee'' throughout Malaysia varies considerably due to regional differences
*''Laksa Sarawak'' is mixed with a base of ''sambal belacan'', sour tamarind, garlic, ''galangal'', lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime; ingredients such as bean sprouts, (sliced) fried tofu or seafood are not traditional but are sometimes added
*''Mee siam'' is a dry stir-fried style dish in Malaysia
Myanmar
*''Mohinga''—rice vermicelli served with curry gravy and fish, an essential part of Burmese cuisine, considered by many to be the national dish of Myanmar
*''Mont di''—fish soup; there are a number of dishes, the Rakhine version from the Arakanese in western Myanmar is the most popular
*''Kyar san kyaw''—rice vermicelli fried with vegetables; chicken, pork, and seafood are possible additions
Philippines
*''Pancit bihon'' (or ''pancit bihon guisado'') is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an Philippine adobo, adobo-style sauce with garlic, black pepper, soy sauce, ''patis (sauce), patis'' (fish sauce), and other spices to taste. Usually topped with hard-boiled eggs and served with calamansi as a condiment. It is also a common filling for the ''empanadas'' of the Tausūg people known as ''pastil''.
*''Pancit choca'' (or ''pancit choca en su tinta'') is a black seafood noodle dish made with squid ink and rice vermicelli from Cavite.
*''Pancit palabok'' is a rice vermicelli dish with shrimp sauce, topped with shrimp, pork, crushed ''chicharon'', ''tinapa'' (smoked fish) flakes, hard-boiled eggs, scallions, and toasted garlic. Served with calamansi.
*''Pancit miki at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit miki'' (egg noodles).
*''Pancit canton at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit canton'' (wheat noodles).
Singapore
*''Kerabu bee hoon'' is a Nyonya-style rice vermicelli dish, mixed with herbs and other seasonings. *''Hokkien mee'', commonly in Singapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits. ''Hokkien mee'' throughout Malaysia varies considerably due to regional differences. *''Satay bee hoon'' is rice vermicelli served with spicy peanut satay sauce, common in Singapore. * Seafood ''bee hoon'' is rice vermicelli cooked with sauce and served in tasty seafood broth and seafood such as lobster, crayfish, clams, scallops and prawns.Vietnam
*''Bánh hỏi''—a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.
*''Bún riêu''—rice vermicelli in soup with crab meat. It has a fresh sour flavor, so Vietnamese like to enjoy it in summer. There are many restaurants in Vietnam that sell this dish.
*''Bún bò Huế''—rice vermicelli in soup with beef from Huế.
*''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, it often includes a few chopped spring rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of Nước chấm#Nước mắm pha, nước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice).
*''Gỏi cuốn''—rice vermicelli with pork, shrimp and herbs in a rice paper roll. It is served with nước chấm.
See also
* Chinese noodles * Khao poon * Laksa * List of noodles * List of noodle dishes * Pancit * Sevai * Shahe fen * Khanom chinReferences
External links
Rice noodles
{{Taiwanese cuisine Noodles Southeast Asian cuisine Chinese noodles Vietnamese noodles Rice dishes