The difference between vermicelli and noodles

People in the South and the North always argue about whether vermicelli is thick or thin. Southerners think that vermicelli is thin, which is confusing rice noodles with vermicelli. Vermicelli is generally thinner. Although sweet potato flour is also used as a raw material, the content is relatively small. The best vermicelli is made from mung bean flour. The best vermicelli is made from sweet potato flour, and there is a difference in the raw materials of the two. This article introduces the differences between vermicelli and rice noodles, let’s take a look.

Vermicelli is one of the common foods in China. It is a filamentous food made from mung bean, sweet potato starch, etc., hence the name vermicelli. It is often called vermicelli silk, winter noodles (mainly in Taiwan), spring rain in Japan, tang noodles in the Korean Peninsula, and noodles in Vietnam. The best vermicelli is made from mung beans, and can also be made from corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli. This is because mung beans contain the most amylose, which is not easy to rot when cooked and has the smoothest taste. It is similar to thin noodles and is sold after being dried. It is best to soak it in water to make it soft before eating. The diameter of vermicelli is generally around 0.5 mm, which is why it is called "silk".

Vermicelli is a traditional food ingredient made from sweet potatoes, potatoes, etc., which is processed through grinding and sedimentation. Each part of the country has its own unique production process. The original body is grayish white, yellow or yellowish brown, and can be divided into round vermicelli, thin vermicelli and wide vermicelli according to its shape. The taste is smooth and elastic.

How to identify the quality of vermicelli and noodles

Vermicelli and rice noodle are filamentous or strip-shaped dry starch products made from beans, potatoes and grains. The raw materials determine the quality of the vermicelli. Vermicelli produced from different raw materials have different colors. Among bean vermicelli, mung bean vermicelli is of the best quality. It is white and shiny, and shines silvery and is translucent under direct sunlight. Although broad bean vermicelli is also white and shiny, it is not as fine, glutinous and tough as mung bean vermicelli. Vermicelli of other miscellaneous beans is white and dull in appearance, and its quality is similar to that of broad bean vermicelli. Vermicelli and noodles made from corn and sorghum are light yellow in color; potato vermicelli noodles are khaki, dull and opaque; sweet potato vermicelli noodles are khaki and dull, and those that are not filtered clean are gray and rusty; potato vermicelli is slightly yellowish; cassava vermicelli is off-white; and yam vermicelli is a light bluish-gray in color. The color of normal vermicelli and noodles is slightly yellowish, close to the original color of starch. It is best not to buy vermicelli that is particularly bright, white or black in color.

Consumers should identify vermicelli by appearance when purchasing them. Good products should be soft and elastic, uniform in thickness, without any strands or crumbs. During sensory identification, you can take a sample and smell it directly, then soak the vermicelli or noodles in hot water for a while and then smell it. The smell and taste of good vermicelli and rice noodles are normal, without any peculiar smell. Poor quality vermicelli and noodles often have musty, sour and other foreign flavors, and a sandy taste. Therefore, consumers must start from the color, texture, sensory and other aspects when identifying vermicelli, and be careful when purchasing.

Consumers are also reminded that when purchasing vermicelli and rice noodles, they should first choose regular shopping malls and larger supermarkets. Pay attention to whether the packaging is firm, neat and beautiful. The packaging should indicate the factory name, address, product name, production date, shelf life, ingredients, etc.