Food and Travel (Singapore) - - Cook's Basics -

A pop­u­lar noo­dle used in spicy co­conut broth, this rice ver­mi­celli is easy to han­dle and cook. It can be served two ways – in a spicy co­conut milk broth or in sour asam. Both are equally favoured among lo­cals in Sin­ga­pore, In­done­sia and Malaysia.

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