Rice vermicelli
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| Rice vermicelli | |
|---|---|
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| Chinese name | |
| Simplified and traditional: | 米粉 |
| Hanyu Pinyin: | mífěn |
| Cantonese: | mai3 fen2 |
| Taiwanese/POJ: | bí-hún |
| Shanghainese: | mi3 fen1 |
| Filipino: | bihon or bijon |
| Malaysian: | bihun |
| Vietnamese: | bún |
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They 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 South Indian foods like Idly or Dosa, the Sevai and idiappam are varieties of rice noodles found in South India.
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).
[edit] Notable dishes
- 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.
- Mohinga: Myanmar Rice vermicelli served with curry gravy and fish
- Pancit bihon: Filipino stir-fried rice vermicelli.
- Satay bee hoon: Rice vermicelli served with spicy peanut satay sauce common in Singapore.
- Singaporean fried rice vermicelli (星州炒米, Xīngzhōu cháomǐ)
- Summer roll: Rice vermicelli with shrimp and herbs in a rice paper roll popular in Vietnam.
[edit] External links
[edit] See also
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