Presentation and varieties
Rice vermicelli is a part of several Asian cuisines,where it is often eaten as part of a soup dish,stir-fry,or salad. One particularly well-known,slightly thicker variety,called Guìlín 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,lit. 'rice vermicelli'). These include bīfun (Japan),bí-hún or mifen (Taiwan),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 [1] (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"(bí-hún,mǐfěn) 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 labelled as "調和米粉",meaning "blended rice vermicelli". [2] Products made of less than 50% rice cannot be labelled as rice vermicelli. [3]
Naming in Philippines
In the Philippines,"bihon" is commonly referred to as rice noodles,but most retail versions are made from potato starch rather than rice. This makes the noodles more translucent and elastic when cooked,distinguishing them from traditional rice-based noodles. The substitution is due to cost-effectiveness and texture preferences in the local market.
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