Rice vermicelli is a thin form of rice noodle made from rice flour and water, sometimes marketed simply as rice noodles or rice sticks. It is distinct from cellophane noodles, a visually similar product made from mung bean or potato starch rather than rice grains, though the two are frequently confused. Rice vermicelli is a staple across Southeast and East Asian cooking, softened by soaking or brief boiling before being used in soups, stir-fries and cold noodle dishes.
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Source Bun Cha (Wikipedia)
Source Goi Cuon (Wikipedia)
Source Jalangkote (Wikipedia)
Source Mie bakso (Wikipedia)
Sources
Bun Cha (Wikipedia)
WikipediaUsed By: Bun Cha, lead section, ingredients clauseQuote, Used By: Bun Cha, lead section, ingredients clause
Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodles (bún) and herbs with a side dish of dipping sauce.
Goi Cuon (Wikipedia)
WikipediaUsed By: Gỏi Cuốn, lead sectionQuote, Used By: Gỏi Cuốn, lead section
nem cuốn, salad roll, summer roll, fresh spring roll, or rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in bánh tráng (commonly known as rice paper or cold roll).
Tekwan (Wikipedia)
Used By: Tekwan, Lead section [dietary-suitability]Quote, Used By: Tekwan, Lead section [dietary-suitability]
The dish contains small fish cakes made of local Musi river fish similar to pempek, and is served with savory shrimp broth, rice vermicelli, mushrooms
Mie bakso (Wikipedia)
Used By: Mie bakso, Lead paragraph [uses-ingredient]Quote, Used By: Mie bakso, Lead paragraph [uses-ingredient]
served with yellow noodles or rice vermicelli
Jalangkote (Wikipedia)
Used By: Jalangkote, Lead sectionQuote, Used By: Jalangkote, Lead section
stuffed with rice vermicelli, vegetables, potatoes and eggs
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