Rice vermicelli
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| Rice vermicelli | |
|---|---|
| Chinese: | |
| - Pronunciation in Mandarin: | mǐfěn ? |
| - Pronunciation in Cantonese: | mai3 fen2 ? |
| - Pronunciation in Min Nan: | bí-hún ? |
| Filipino: | bihon or bijon |
| Japanese: | ビーフン |
| Malay : | 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.
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.
External links
See also
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