Rice vermicelli米粉

Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with cellophane noodles, which is another type of vermicelli.

Etymology and preparation

Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. One particularly well known, slightly thicker variety, is called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.

China

Cantonese noodles: A large number of Cantonese dishes use this ingredient (called maifun in Cantonese). Usually the noodles are simmered in broth with other ingredients such as fish balls, beef balls, and/or fish slices.

In Fujian and Teochew cuisine, rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or even 'dry' (without soup) with added ingredients and condiments.

Taiwan

Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots.

A Hsinchu specialty is to serve rice vermicelli 'dry' 乾 (gan, not in a soup) with mushroom and ground pork.

Hong Kong

Singapore style noodles (星州炒米, Xīng zhōu cháo mǐ) is a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia.

米粉，在中國南方地區，亦簡稱粉。是用稻米為主要材料製作的細長條狀食材，在中國南方、台灣、東南亞由於盛產稻米，比較流行。不同地區的米粉由於製法不同，會有不同的長短、粗細、質地和口味。

起源

據傳是古代中國五胡亂華時期民眾避居南方而產生的食品。一說是為了方便走難時攜帶和食用，因為米粉已預先煮熟，使烹煮容易，外出攜帶也方便。
另一說法為當時漢人南遷華南地區，卻懷念北方的麵條，因此以稻米取代麥榨條而吃，根據《新竹市志》上的記載：「五胡亂華，華人南遷閩浙時，仍以稻米榨條而食，即當今之米粉也」、「米粉之製法由福建惠安傳入台灣」。
米粉在以前算得上是「高級食品」，只有喜慶宴客、特殊節日才會以「炒米粉」招待客人。

料理方法

在台灣，米粉湯、炒米粉為常見的小吃。

在貴州、重慶一帶的米粉相當辣，一碗湯幾乎都是紅色的。重慶合川地區居民大都以紅湯的羊肉米粉為每日的早餐。

在香港，星洲炒米就是辣味炒米粉，同時也有以湯佐食的，普遍使用由廣東東莞製造的東莞米粉。

在桂林，米粉有鹵菜粉、湯粉兩種，另外還有牛腩粉、生菜粉和馬肉米粉等幾種。

南昌炒粉亦是南昌當地名吃，其中以牛肉炒粉為上品。

在泰國，米粉湯亦是常見的小吃。