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, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Presentation and varieties
Rice vermicelli is a part of several Asian cuisines, where it are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.
Names
Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (bí-hún, ). These include bīfun (Japan), bíjon or bihon (Philippines), bee hoon (Singapore), bihun or mee hoon (Malaysia and Indonesia), and mee hoon (Southern Thailand). Other names include num banh chok (Cambodia), hsan-kya-zan (Myanmar), and bún (Vietnam).
Naming in Taiwan
Beginning July 1, 2014, Food and Drug Administration of Taiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉" in Taiwan, usually translated as "rice vermicelli" or "rice noodle". If the product contains starch or other kinds of grain powder as ingredients but is made of at least 50% rice, it is to be labeled as "調和米粉", meaning "blended rice vermicelli". Products made of less than 50% rice cannot be labelled as rice vermicelli.
Naming in Philippines
Despite colloquially referred to as rice noodles in the Philippines, nearly all retail "bihon" in the country is made of potato starch instead of rice.
Notable dishes
East Asia
Mainland China
Yunnan and Guangxi cuisine—famous dishes including crossing-the-bridge noodles, mixian, Guilin noodle and luosifen (snail noodle). Rice noodle is also a main staple of ethnic Tai, Miao and Zhuang cuisine. Cantonese noodles—a large number of Cantonese dishes use this ingredient (called 米粉 maifun or "rice" in Cantonese). Usually the noodles are simmered in broth with other ingredients such as fish balls, beef balls or fish slices. Fujian and Teochew cuisine, rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or even "dry" (without soup) with added ingredients and condiments.
As the term (mifen) literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name. In Hubei and historically in much of Hunan, mifen refers to thick, flat rice noodles made using a wet mix, similar to shahe fen. In Changde, the term refer to thick, round noodles that has supplanted the other mifen in Hunan. These are mifen in China, but not rice vermicelli noodles.
Hong Kong
Singapore-style noodles (星州炒米, Xīng zhōu cháo mǐ)—a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia. This dish is made from rice vermicelli, char siu, egg, shrimp and curry.
Taiwan
Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots. A Hsinchu specialty is to serve rice vermicelli 'dry' (乾 gan, not in a soup) with mushroom and ground pork.
South Asia
Indian Subcontinent
Sevai is a south Indian dish prepared in houses during festive occasions. It is made in different flavours such as lemon, tamarind and coconut milk. Sawaeyaa is a dish made from semolina vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid, and other festive occasions in northern parts of India and Pakistan. शेवया (in Marathi) or shevaya are served to the groom and bride a day before their wedding called halad (हळद) in some parts of Maharashtra. Paayasam is a South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk. Idiyappam is a staple South Indian breakfast dish. It is typical of Tamil Nadu, Kerala and other southern Indian states, as well as Sri Lanka, where it is known as string hopper.
Southeast Asia
Cambodia
Cha mee sor is a stir-fry glass noodle dish common in Cambodia. This dish is commonly made during Pchum Ben. It is taken to the temple and given to the ancestors along with other Cambodian dishes. This dish is sold on the streets of Cambodia and can be eaten any time during the year, mostly enjoyed at parties. Cha mee sor is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end.