Southeast Asian Noodles and Dumplings

Gathers the noodle and dumpling dishes of Southeast Asian culinary traditions, including Vietnamese pho and Thai pad thai rice noodles, Filipino pancit, and Indonesian and Malaysian mie goreng, reflecting the region's blend of Chinese noodle technique with local rice noodles, broths and stir-fry methods. The grouping reflects how the cuisine itself classifies these wheat- or rice-based staples, by shape and cooking method, whether boiled, steamed or fried, rather than by filling or sauce, since the same dough tradition often produces both a plain noodle and a filled dumpling.