''Lai fun'' is a short and thick variety of

Chinese noodles Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part ...

. It is commonly found in the Pearl River Delta region and to some degree among overseas Chinatowns. Its name comes from the

Cantonese language Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding are ...

. ''Lai fun'' may also be referred to as '' bánh canh'' by Vietnamese, in which case, it is made from

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

and

tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. ...

starch.

Production

''Lai fun'' noodles are made from

and/or

starch and are available in short or long varieties.

Comparison

''Lai fun'', a short and thick style of noodle, has a very similar appearance with silver needle noodles. One way to distinguish the two is to look at the ends of each ''lai fun'' piece. The ends of ''lai fun'' noodles are often cut straight down as opposed to leaving a tapering "tail."

Gallery

Image: Lai fun.jpg, These noodles have been stir-fried; therefore, they have been broken into shorter pieces during the process.

Production

Comparison

Gallery

See also