百子櫃THE HUNDRED DRAWERS
Rice vermicelli
米粉
Thin dried rice noodles: Singapore noodles, 雪菜肉絲 soup vermicelli and the braised version all use them. Jiangmen 排粉 is softer and silkier, Hsinchu vermicelli drier and springier and the usual choice for frying. Every Australian supermarket Asian aisle carries rice vermicelli, and Asian grocers carry the Jiangmen and Hsinchu packs; Vietnamese bún is rounder and softer and a different noodle. Soak in warm water until pliable, never boil them soft, and keep them dry for frying.
Preparation
Soak ten to fifteen minutes in warm water until pliable and drain; for frying, do not rinse after soaking.
Origin
Jiangmen, Guangdong, and Hsinchu, Taiwan. At every supermarket; Jiangmen and Hsinchu packs at Asian grocers.
Availability in Australia
Easy to find
Australian name · rice vermicelli / rice stick (thin): Chang's; Jiangmen and Hsinchu packs
Where · Every supermarket (Chang's); every Asian grocer (Jiangmen and Hsinchu)
What to ask for · Vietnamese bún is rounder and softer and a different noodle
If it is not there · Chang's does Singapore noodles fine; Hsinchu is drier and springier
Where · Every supermarket (Chang's); every Asian grocer (Jiangmen and Hsinchu)
What to ask for · Vietnamese bún is rounder and softer and a different noodle
If it is not there · Chang's does Singapore noodles fine; Hsinchu is drier and springier
