Vermicelli
Did You Know?
Rice Vermicelli
Rice Vermicelli in Singapore is called Bee Hoon 米粉. As the name suggests, it is made of rice flour and often used to cook Fried Bee Hoon.
Bean Vermicelli
Bean Vermicelli or cellophane noodles in Singapore is called 粉丝 or 冬粉. This is made of mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch and water
Flour Vermicelli
Flour Vermicelli is called Mee Sua 面线 in Singapore. It’s made up of Wheat Flour and water. For Mee Sua, you do not need to pre-soak it before cooking. Cook in boiling water for a few minutes and it is ready to eat.
Bean Vermicelli
Commonly known as 粉丝 or 冬粉 or cellophane vermicelli in Singapore. The best bean vermicelli noodles is called Long Kou (龙口) vermicelli, which is from Shangdong（山东) province, Yantai (烟台) City, China. Long Kou (龙口) is a a port city in northeastern Shandong province, China, where in the 1800s, the Bean Vermicelli is being exported out from the port of Long Kou, and in order to differentiate from others, the Bean Vermicelli is branded Lou Kou Vermicelli.
Due to the popularity, SGDriedGoods carry the same Long Kou vermicelli in different packaging.
Flour Vermicelli (Mee Sua)
Also known as Mee Suah, mee shua, 面线. Mee Sua is a favourite among local singaporean chinese, where we would like to have Mee Sua for Birthday. It is also known as Longevity Noodle, where it signifies long life in chinese culture.
Cooking tips:
Note that you do not need to pre soak Mee Sua before cooking. However, as Mee Sua soaks up water very well, hence it’s recommended to cook Mee Sua separately and add the soup only when you are ready to eat. If not, all your soup will be soaked up by the Mee Sua!
Bonus tip! Add a little salt to the mee sua during cooking to ensure it does not break easily.
Rice Vermicelli
Rice vermicelli commonly known as 米粉 or Bee Hoon. As its name suggests, it is made from rice flour. Being highly versatile in its use, coupled with a unique springy texture it is popular in many Asian cuisines. A favourite breakfast dish is the Economic Bee Hoon, which is Fried Bee Hoon, topped with a sunny side up, nuggets, and luncheon meat.
Chili Brand Bee Hoon
SGDried Goods carry Chilli Brand Rice Vermicelli which is very popular in Singapore. Can you differentiate which is the ‘Real’ Chilli Brand Bee Hoon? The real chili brand is manufactured by People Bee Hoon Pte Ltd.
Tips for a springy and Q Bee Hoon
- Soak in Cold Water for 5 to 10 mins only. Oversoaking will cause the Bee Hoon to be too mushy.
- Do Not Soak in hot water, as it will cause the Bee Hoon to be too soft.
Xing Hua Bee Hoon (Heng Hwa Bee Hoon)
This Hinshua Bee Hoon is becoming more popular, due to the popularity of the Putien Bee Hoon in recent years. Putien Bee Hoon is a dish which is a staple of the Heng Hwa cuisine. Heng Hwa is a minority chinese dialect group, and they are from Putian, a coastal suburb in the Fujian province of China. While bee hoon, or rice vermicelli, is ubiquitous in a lot of local noodle dishes, the bee hoon from the Putian region is a specialty product, known for its finer and silkier texture.
More Types of Bee Hoon
Hsinchu Rice Noodle
Our customers think that this Taiwan Hsinchu Bee Hoon’s texture is more soft and chewy (‘Q texture’）and it doesn't break easily during the frying. Yet it is thin enough to absorb the sauce quickly.
Thick Bee Hoon （Tung Kow Rice Vermicelli)
This is the thick bee hoon used in laksa, or slice fish noodle soup.