Rice vermicelli

Rice vermicelli is a thin variety of rice noodle used widely throughout Asian cuisines.

It is often called rice sticks or simply rice noodles. It is important to distinguish these from cellophane noodles. Cellophane noodles are a different type of Asian vermicelli. They are made from mung bean starch or rice starch. Rice vermicelli, however, is made from actual rice grains. This distinction is important for understanding the texture and ingredients of the dish. People enjoy these noodles in soups, stir-fries, or fresh salads.

Preparation methods for rice vermicelli vary based on regional culinary traditions.

One common method is simmering the noodles in a warm broth. This is often done with ingredients like fish balls, beef balls, or fish slices. Another popular method is stir-frying the noodles. In this style, the noodles are often dressed with a savory sauce. Some cultures even prefer to serve them "dry." This means the noodles are served without any soup. They are instead combined with various ingredients and condiments.

Regional varieties of rice vermicelli are quite distinct.

In southern China, the city of Guilin is famous for Guìlín mǐfěn. These noodles are slightly thicker than standard vermicelli. They serve as a common breakfast staple in that region. In Hubei and parts of Hunan, the term mifen describes different shapes. In Hubei, it refers to thick, flat rice noodles made with a wet mix. In Changde, the term refers to thick, round noodles. These specific styles are considered mifen in China but are not traditional rice vermicelli.

Across Asia, the noodles go by many different names.

Most of these names are cognates of the Hokkien word bí-hún. In Japan, they are called bīfun. In Taiwan, they are known as bí-hún or mifen. The Philippines uses the names bíjon or bihon. In Singapore, they are called bee hoon. Malaysia and Indonesia use bihun or mee hoon. Southern Thailand also uses the name mee hoon. Other unique names include num banh chok in Cambodia and bún in Vietnam.

Strict labeling rules exist in some places to protect these names.

In Taiwan, the Food and Drug Administration has specific rules. Since July 1, 2014, only products made of 100% rice can be labeled as "mǐfěn." If a product contains starch or other grains but is at least 50% rice, it must be labeled "blended rice vermicelli." Products containing less than 50% rice cannot use the rice vermicelli label at all. These rules ensure consumers know the exact composition of their food.

Specific dishes showcase the incredible diversity of these noodles.

In Myanmar, mohinga is a national dish consisting of rice vermicelli in fish curry gravy.

Sarawak in Malaysia features Laksa Sarawak, which uses a base of coconut milk and spices.

In Vietnam, bún riêu is a sour crab meat soup enjoyed in the summer.

Another Vietnamese staple is bún bò Huế, which features beef in a soup. In the Philippines, pancit palabok uses a shrimp sauce and various toppings. Some versions even use squid ink to create a black seafood dish.

Rice vermicelli connects many different food systems and cultures.

In Cambodia, num banh chok is a popular dish for family gatherings.

In Indonesia, soto mie bogor uses noodles alongside cabbage and beef tendons. In South India, idiyappam is a staple breakfast dish known as string hopper in Sri Lanka. These noodles act as a culinary thread through many nations. They represent a shared history of agriculture and cooking techniques across the continent.