Rice Ver­mi­celli

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

Thin, round translu­cent noo­dles made from mung bean starch, rice ver­mi­celli is com­monly used in Asian cuisines. The Vietnamese serve it wrapped in rice pa­per with meat and veg­eta­bles, which is what we know as Vietnamese rolls. The Chi­nese, on the other hand, of­ten cook it dry and fried to a nice fra­grant brown, usu­ally ac­com­pa­nied with dishes like veg­eta­bles and meat. This va­ri­ety of noo­dles can be eas­ily found in su­per­mar­kets pack­aged in a small, looped bun­dle, look out for words like “Mi Fen”, “Mai Fun” or “Banh Hoi”.

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