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Rice vermicelli

The meaning of «rice vermicelli»

Rice vermicelli is a thin form of rice noodles.[1] 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.

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.

Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (bí-hún, literally "rice vermicelli"). These include bīfun (Japan), bíjon or bihon (Philippines), bee hoon (Singapore), bihun (Malaysia and Indonesia), num banh chok (Cambodia), bún (Vietnam), and mee hoon (Southern Thailand).

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".[2] Products made of less than 50% rice cannot be labelled as rice vermicelli.[3]

In Malaysia, rice vermicelli may be found as mihun, mi hoon, mee hoon, bihun, or bee hoon.

There are various types of bihun soup, from pork noodles, chicken meat, fish balls and the list goes on, basically alternatives to different noodles that you prefer.

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