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Arabic rice or rice with vermicelli (in Classical Arabic: ٱلْأَرُزُّ بِٱلشُّعَيْرِيَّةِ; Al-Aruzz bi-sh-shu'ayriyyat) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles).
Mont di (Burmese: မုန့်တီ, romanized: mun. ti [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles.The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate.
Rice vermicelli is a part of several Asian cuisines, where it is often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guìlín mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin , where it is a breakfast staple.
"Sweet, savory, hearty, fresh, and ready in about 45 minutes, this stir-fry dinner hits all the qualities we look for in a weeknight recipe" — all true.
While in the Laos, Gouineau collected several traditional Lao recipes including khao poon. Gouineau described khao poon as a "dish of vermicelli served with raw vegetables and a special sauce; it is very nourishing. [15] Gouineau's recipe echoed Phia Sing's recipe for khao poon nam phrik. The two recipes consisted of using already cooked pork ...
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Sevai (Hindi: सेवई), [1] [2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. [3] While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga. In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.