Is rice vermicelli rice noodles?

Rice noodles are not rice vermicelli. Although both rice noodles and rice vermicelli are made of rice, they taste very different. First of all, rice noodles come in many forms and are mainly eaten directly after being boiled, while rice vermicelli can be used as noodles, either in clear soup or with meat. When making rice vermicelli, you must be careful not to cook it for too long, because rice vermicelli itself is made of rice, and it will easily dissolve if cooked for too long.

Although rice noodles and rice vermicelli are both made of rice, there are huge differences in their appearance and taste.

rice flour:

There are many forms, the most common one is round vermicelli which is slightly thicker than rice noodles.

The texture is relatively hard and it takes a long time to boil in boiling water.

The taste is stronger.

It is generally produced in Jiangxi and Hunan.

Rice noodles:

It is made of 100% rice, so it tastes smooth and tender. Rice noodles are made by adding 30% potato flour to 70% rice, so they taste more chewy.

The texture is soft and elastic. It does not become mushy when boiled in water and is not easy to break when stir-fried. It can be boiled or stir-fried with various vegetables or soup ingredients, and it is smooth and tasty.

The texture is fine and it feels chewy when you bite it after cooking.

It is generally produced in Yunnan and Guizhou in China.

Rice noodles: A traditional snack of the Han nationality, called rice noodles in Yunnan and rice vermicelli in other parts of China. Rice noodles are made of rice, in long strips with a round cross-section, white color and toughness. After being briefly boiled in boiling water, they are taken out and put into broth. They are usually mixed with chopped green onions, soy sauce, salt, MSG, spicy oil and meat sauce and eaten while hot. Vermicelli is similar, but has a different taste.

Ancient records of rice noodles: In the ancient cookbook "Shi Ci", rice noodles are recorded as "can". People are accustomed to calling rice noodles "physalis rice noodles", "sour noodles", "dry rice noodles" or "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes. It cooks quickly and evenly, is simmerable, is refreshing and tender, and the soup is not turbid after cooking. It is easy to digest and is especially suitable for casual fast food.

Nutritional value of rice noodles: Good quality rice noodles are nutritious and are rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, are resistant to boiling and not mushy, taste refreshing and tender, and the soup is not turbid after cooking, and is easy to digest. They are especially suitable for hot pot and fast food. Tip: The nutrients of rice noodles are easily lost during the soaking process, so rice noodles need to be matched with various vegetables, meat, eggs and seasonings to increase the nutrition and make the rice noodles delicious at the same time.