Rice vermicelli - Wikipedia

Rice vermicelli is a thin form of noodle. ... It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, ... Ricevermicelli FromWikipedia,thefreeencyclopedia Jumptonavigation Jumptosearch Thindriednoodlesmadeofrice Thisarticleneedsadditionalcitationsforverification.Pleasehelpimprovethisarticlebyaddingcitationstoreliablesources.Unsourcedmaterialmaybechallengedandremoved.Findsources: "Ricevermicelli" – news ·newspapers ·books ·scholar ·JSTOR(February2013)(Learnhowandwhentoremovethistemplatemessage) RicevermicelliStrandsofricevermicelliAlternativenamesRicenoodles,ricesticksTypeRicenoodlesPlaceoforiginSouthernChinaRegionorstateEastAsia,Indiansubcontinent,andSoutheastAsiaMainingredientsRiceVariationsGuilinmǐfěnCookbook:Ricevermicelli Media:Ricevermicelli RicevermicelliChinesenameChinese米粉TranscriptionsStandardMandarinHanyuPinyinmífěnWuShanghaineseRomanizationmi3fen1HakkaRomanizationmifunYue:CantoneseJyutpingmai3fen2SouthernMinHokkienPOJbí-húnEasternMinFuzhouBUCmī-hūngPu-XianMinHinghwaBUCbî-heôngVietnamesenameVietnamesebúnThainameThaiเส้นหมี่(senmee)JapanesenameKanaビーフン(bīfun)MalaynameMalaybihunFilipinonameTagalogbihonTamilnameTamilசேவை(sevai)KhmernameKhmerនំបញ្ចុក(numbănhchŏk) Ricevermicelliisathinformofnoodle.[1]Itissometimesreferredtoas'ricenoodles'or'ricesticks',butshouldnotbeconfusedwithcellophanenoodles,adifferentAsiantypeofvermicellimadefrommungbeanstarchorricestarchratherthanricegrainsthemselves. Contents 1Presentationandvarieties 2Names 2.1NaminginTaiwan 3Notabledishes 3.1EastAsia 3.1.1MainlandChina 3.1.2HongKong 3.1.3Taiwan 3.2SouthAsia 3.2.1IndianSubcontinent 3.3SoutheastAsia 3.3.1Cambodia 3.3.2Indonesia 3.3.3Malaysia 3.3.4Myanmar 3.3.5Philippines 3.3.6Singapore 3.3.7Vietnam 4Seealso 5References 6Externallinks Presentationandvarieties[edit] RicevermicelliisapartofseveralAsiancuisines,whereitareofteneatenaspartofasoupdish,stir-fry,orsalad. Oneparticularlywell-known,slightlythickervariety,calledGuilinmǐfěn(桂林米粉),comesfromthesouthernChinesecityofGuilin,whereitisabreakfaststaple. Names[edit] RicevermicelliiswidelyknowninAsiabycognatesofHokkien米粉(bí-hún,literally"ricevermicelli").Theseincludebīfun(Japan),bíjonorbihon(Philippines),beehoon(Singapore),bihunormeehoon(MalaysiaandIndonesia),numbanhchok(Cambodia),bún(Vietnam),andmeehoon(SouthernThailand). NaminginTaiwan[edit] BeginningJuly1,2014,FoodandDrugAdministrationofTaiwanruleshavebeenineffectthatonlyproductsmadeof100%ricecanbelabeledandsoldas"米粉"inTaiwan,usuallytranslatedas"ricevermicelli"or"ricenoodle".Iftheproductcontainsstarchorotherkindsofgrainpowderasingredientsbutismadeofatleast50%rice,itistobelabeledas"調和米粉",meaning"blendedricevermicelli".[2]Productsmadeoflessthan50%ricecannotbelabelledasricevermicelli.[3] Notabledishes[edit] EastAsia[edit] MainlandChina[edit] Guilinricenoodles YunnanandGuangxicuisine—famousdishesincludingCrossing-the-bridgenoodles,Mixian,GuilinnoodleandLuosifen(snailnoodle).RicenoodleisalsoamainstapleofethnicTai,MiaoandZhuangcuisine. Cantonesenoodles—alargenumberofCantonesedishesusethisingredient(called米粉maifunor"rice"inCantonese).Usuallythenoodlesaresimmeredinbrothwithotheringredientssuchasfishballs,beefballsorfishslices. FujianandTeochewcuisine,ricevermicelliisacommonlyusednoodleandisservedeitherinsoup,stir-friedanddressedwithasauce,oreven"dry"(withoutsoup)withaddedingredientsandcondiments. Astheterm米粉(mifen)literallyonlymeans"ricenoodles"inChinese,thereisconsiderablevariationamongricenoodlesgrantedthisname.InHubeiandhistoricallyinmuchofHunan,mifenreferstothick,flatricenoodlesmadeusingawetmix,similartoShahefen.InChangde,thetermrefertothick,roundnoodlesthathassupplantedtheothermifeninHunan.[4]ThesearemifeninChina,butnotricevermicellinoodles. HongKong[edit] Singaporefriedricenoodles Singapore-stylenoodles(星州炒米,Xīngzhōucháomǐ)—adishoffriedricevermicellicommoninHongKongCantonese-styleeateries,[5]inspiredbythespicycuisinesofSoutheastAsia.[6]Thisdishismadefromricevermicelli,charsiu,egg,shrimpandcurry. Taiwan[edit] Taiwanesefriedricevermicelliisthedry,stir-friedlocalstyle(particularlyknownintheHsinchuregion).Itsmainingredientsincludeslicedpork,driedshrimp,andcarrots. AHsinchuspecialtyistoservericevermicelli'dry'(乾gan,notinasoup)withmushroomandgroundpork. SouthAsia[edit] IndianSubcontinent[edit] SevaiisasouthIndiandishpreparedinhousesduringfestiveoccasions.Itismadeindifferentflavourssuchaslemon,tamarindandcoconutmilk.[7] Sawaeyaaisadishmadefromsemolinavermicellicookedinmilksugaranddrynuts.ItiseatenonDiwali,Eid,andotherfestiveoccasionsinnorthernpartsofIndiaandPakistan. शेवया(inMarathi)orshevayaareservedtogroomandbrideadaybeforetheirweddingcalledhalad(हळद)insomepartsofMaharashtra. PaayasamisaSouthIndiansweetdishmadefromvermicelli,sago,sugar,spicesandnutsandmilk. IdiyappamisastapleSouthIndianbreakfastdish. SoutheastAsia[edit] Cambodia[edit] Numbanhchok Chameesorisastir-fryglassnoodledishcommoninCambodia.ThisdishiscommonlymadeduringPchumBen.ItistakentothetempleandgiventotheancestorsalongwithotherCambodiandishes.ThisdishissoldonthestreetsofCambodiaandcanbeeatenanytimeduringtheyear,mostlyenjoyedatparties.ChameesorismadewithvermicellinoodlesandgroundporkandsautéedwithdifferentAsiansauces.Greenonionscanbeusedasgarnishattheend.[8] NeormisaCambodiancoldnoodlesalad,cabbageandvermicellinoodlesbeingthemainingredients,usuallyservedcoldwithchicken,pork,orshrimp.Avarietyofvegetablesandmintsareaddedanditismixedwithahomemadesweetenedfishsauce,toppedwithcrushedpeanuts.Thisdishcanbeservedandeatenanytimeoftheyear.Itcanalsobemadevegetarian.[9][10][11] NumbanhchokisoneofthemostpopularKhmerdishes,normallyservedinfamilygatheringsorparties.Thetypicalnumbanhchokisservedwithsamlorproher,agreenishsoupmadeoffishandkroeung.Freshvegetablessuchaschoppedcucumbersorbeansproutscanbeaddedaspreferred.Numbanhchokstallsareusuallyfoundinthefreshmarketandstreetvendors.[12][13] Indonesia[edit] Bihungoreng Bihungoreng,inChineseIndonesiancuisine,isstir-friedricevermicelliwithsweetsoysauce Bihunkari,ricevermicellimixedwithcurry Bihunrebusorbihunkuah,alsoChineseIndonesiancuisinericevermicellisoup Lumpiaandrisoles,severaltypesofspringrolls(gorengan,fritters)withricevermicelliandvegetablefilling Miebakso,meatballsservedwithricevermicellisoup Soto(traditionalIndonesiansoup),varioustypesofwhichoftenincludericevermicelli,asinsotoayam Supoyong(Chineseokra),vegetablesoupwithricevermicelli Tekwan,asurimitypefishballsouprelatedtopempekfromSouthSumatra,alsoincludesricevermicelli,mushroom,jicamaandsedapmalamflower Malaysia[edit] Sotomiebogorstylenoodleandricevermicelli,cabbage,tomato,(cartilageandtendonsofcow'strotters)andtripes,risolesspringrolls,servedinbrothsoup,addedsweetsoysauce,sprinkledwithfriedshallotsandsambalchilli Singaporean-styleHokkienmee LaksaSarawakisthedefactostatedishofSarawak InMalaysia,ricevermicellimaybefoundasmihun,mihoon,meehoon,bihun,orbeehoon. Therearevarioustypesofbihunsoup,fromporknoodles,chickenmeat,fishballsandthelistgoeson,basicallyalternativestodifferentnoodlesthatyouprefer. Akthuibihunrengisaducknoodleherbalsoup Bihunkarimixedwithcurry,addedwithmungbeansprout,friedtofuandredchilliessambal Bihunsotoisinayellowspicychickenbroth,servedwithchickenandpotatocutlet BihunsupisaMalaystyledish,mixedwithspicedbeefbrothorchickenbroth;sometimesitcomeswithsambalkicap(poundedbird'seyechillimixedwithdarksoysauce)asacondiment Bihuntomyamismixedwithtomyam CharbihunisaChineseversionoffriednoodle HokkienmeethroughoutMalaysiavariesconsiderablyduetoregionaldifferences LaksaSarawakismixedwithabaseofsambalbelacan,sourtamarind,garlic,galangal,lemongrassandcoconutmilk,toppedwithomelettestrips,chickenstrips,prawns,freshcorianderandoptionallylime;ingredientssuchasbeansprouts,(sliced)friedtofuorseafoodarenottraditionalbutaresometimesadded Meesiamisadrystir-friedstyledishinMalaysia Myanmar[edit] Mohingawithfritters Rakhinemontdifishsoupwithgarnish Mohinga—ricevermicelliservedwithcurrygravyandfish,anessentialpartofBurmesecuisine,consideredbymanytobethenationaldishofMyanmar Montdi—fishsoup;thereareanumberofdishes,theRakhineversionfromtheArakaneseinwesternMyanmaristhemostpopular Kyarsankyaw—ricevermicellifriedwithvegetables;chicken,pork,andseafoodarepossibleadditions Philippines[edit] Filipinopancitbihonservedwithcalamansi Filipinopancitpalabok Pancitbihon(orpancitbihonguisado)isageneraltermforricevermicellidisheswithamixtureofstir-friedshrimp,meat(usuallyporkorchicken)andvariousvegetablescookedinanadobo-stylesaucewithgarlic,blackpepper,soysauce,patis(fishsauce),andotherspicestotaste.Usuallytoppedwithhard-boiledeggsandservedwithcalamansiasacondiment.[14]ItisalsoacommonfillingfortheempanadasoftheTausūgpeopleknownaspastil.[15] Pancitchoca(orpancitchocaensutinta)isablackseafoodnoodledishmadewithsquidinkandricevermicellifromCavite.[16] Pancitpalabokisaricevermicellidishwithshrimpsauce,toppedwithshrimp,pork,crushedchicharon,tinapa(smokedfish)flakes,hard-boiledeggs,scallions,andtoastedgarlic.Servedwithcalamansi.[17] Pancitmikiatbihonguisadoisacombinationofpancitbihonandpancitmiki(eggnoodles).[18] Pancitcantonatbihonguisadoisacombinationofpancitbihonandpancitcanton(wheatnoodles).[19] Singapore[edit] KerabubeehoonisaNyonya-stylericevermicellidish,mixedwithherbsandotherseasonings. Hokkienmee,commonlyinSingapore,consistsofricevermicellimixedwithyellownoodlesandfriedwithshrimp,slicedcuttlefishandporkbits.HokkienmeethroughoutMalaysiavariesconsiderablyduetoregionaldifferences. Sataybeehoonisricevermicelliservedwithspicypeanutsataysauce,commoninSingapore. Seafoodbeehoonisricevermicellicookedwithsauceandservedintastyseafoodbrothandseafoodsuchaslobster,crayfish,clams,scallopsandprawns. Vietnam[edit] Vietnamesebúnthịtnướngchảgiò AdishofbánhhỏiinHoChiMinhCity Abowlofbúnriêuandadishofvegetables Abowlofbúnbò(atBúnBòHuếAnNamrestaurant) Bánhhỏi—aVietnamesedishconsistingofricevermicelliwovenintointricatebundlesandoftentoppedwithchoppedscallionsorgarlicchivessauteedinoil,servedwithacomplimentarymeatdish. Búnriêu—ricevermicelliinsoupwithcrabmeat.Ithasafreshsourflavor,soVietnameseliketoenjoyitinsummer.TherearemanyrestaurantsinVietnamthatsellthisdish. BúnbòHuế—ricevermicelliinsoupwithbeeffromHuế. Búnthịtnướng—aVietnamesedishconsistingofgrilledpork(oftenshredded)andvermicellinoodlesoverabedofgreens(saladandslicedcucumber),herbsandbeansprouts.Also,itoftenincludesafewchoppedspringrolls,springonions,andshrimp.Itiscommonlyservedwithroastedpeanutsontopandasmallbowlofnướcmắmpha(fishsaucewithgarlic,chilli,sugar,limejuice,waterorcoconutjuice). Gỏicuốn—ricevermicelliwithpork,shrimpandherbsinaricepaperroll.Itisservedwithnướcchấm. Seealso[edit] Foodportal Chinesenoodles Khaopoon Laksa Listofnoodles Listofnoodledishes Pancit Sevai Shahefen Khanomchin References[edit] ^LoriAlden(2005)."AsianRiceNoodles".RetrievedNovember4,2011. ^www.fda.gov.tw(2December2013)."市售包裝米粉絲產品標示規定".Retrieved22July2016. ^www.fda.gov.tw."食品標示法規手冊"(PDF).Retrieved22July2016. ^不是常德、不是岳阳，湖北这座历史名城才是被低估的美食王国[NotChangde,notYueyang,thishistoriccityofHubeiistherealunderratedkingdomoffood]. ^"SingaporeanFriedRiceNoodles".tastehongkong.com.21April2010.Retrieved13August2012. ^"HowtomakeperfectSingaporenoodles".theguardian.com.GuardianNewsandMediaLimited.2October2013.Retrieved12June2014. ^"IndianCoconutRiceNoodles".Allrecipes.com.au. ^Larsen,Tevy(7March2012)."Stirfryclearricenoodle(CharMeeSur)".tevysfoodblog.blogspot.Retrieved13November2019. ^Bolla,Sarah."CambodianNoodleSaladwithSweetPepperDressing".foodandwine.com.Retrieved13November2019. ^"FragrantCambodianNoodleSalad".thekindcook.com.Retrieved13November2019. ^"FragrantCambodianNoodleSalad".recipes.vegkit.com.Retrieved13November2019. ^Mi,Yuen(17April2017)."HowtoMakeCambodianNoodle:NumBanhChok".awonderingfoodie.com.Retrieved13November2019. ^Lina(5March2013)."Khmernoodles:Thestoryofnumbanhchok".movetocambodia.com.Retrieved13November2019. ^"PancitBihonGuisado".KawalingPinoy.24August2017.Retrieved5July2019. ^"Pastil".SavorFilipinoFoods.14October2018.Retrieved9March2020. ^Uy,AmyA.(24February2013)."Asiong'sCarinderia:WhyitstillistheprideofCaviteCity".GMANewsOnline.Retrieved16December2018. ^"PancitPalabokRecipe".PanlasangPinoy.Retrieved5July2019. ^"FilipinoPansitMikiatBihonGuisado".Magluto.com.Retrieved5July2019. ^"PancitCantonatBihonRecipe".PanlasangPinoy.Retrieved5July2019. 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