The culinary scene of Southeast Asia has attracted a global interest for a long time. The 2024/2025 TasteAtlas Awards ranked six countries with Indonesia leading in seventh place globally.
With a plethora of traditional dishes, it is not surprising that many of them share a common ingredient. One example is rice noodle that is commonly associated with Chinese cuisine.
How did it end up in Southeast Asia? What unique delicacies do they bring to the table? Let’s delve into the tasty gastronomy of the region’s rice noodles.
What Are Rice Noodles?
Rice noodles are made by mixing rice flour and water. Similar to its base grain, they are bland in taste. However, they paired well with sauces and curry that add a tasty flavour.
Unlike pastas, these noodles come in numerous shapes, from a thin variety called vermicelli to wide ones that you can find in dim sum.
Read also: From Rendang to Pho: Southeast Asia's Culinary Soft Power Is Rising
The History of Rice Noodles
According to Gary G. Hou in Asian Noodle Manufacturing, rice noodles were believed to have existed more than 2,000 years ago during the Chinese Qin Dynasty period. In China, this type of noodles is called mifen, a combination of the words mi (rice) and fen (starch noodle).
Throughout civilization history, rice noodles and their processing methods spread to neighboring regions, including in Southeast Asia where it achieved popularity.
The Many Rice Noodles Dishes Across Southeast Asia
In Southeast Asia, rice noodles are influenced by different traditions, resulting in a rich variety of flavors and recipes. Here are five of local rice noodle dishes that define the region:
1. Pad Thai
Pad Thai is one of the most famous Thailand dishes. In fact, after the 1932 revolution, it was selected as the country’s national dish through a public contest.
A fusion of Thai and Chinese culture brought by immigrants, Pad Thai is stir-fried flat rice noodles cooked with tofu, dried shrimp, and a sauce made of fish sauce, tamarind and palm sugar.
2. Pho
Phở is the Vietnamese’s equivalent of Pad Thai. This noodle soup is a national dish and a popular export abroad that you can easily get in street vendors around the country.
It consists of rice noodles and slices of chicken or beef that are poured with broth. Herbs and chives are also sprinkled into the bowl, further improving the soup taste.
3. Pancit Bihon
A signature Filipino dish, Pancit has a Chinese origin with its name being derived from the Hokkien phrase pian i sit (cooked fast). Today, it is a menu in celebrations that symbolize longevity.
Pancit Bihon is a variation of Pancit that uses vermicelli rice noodles. These noodles are stir-fried and served with vegetables and sliced pork or chicken.
4. Laksa
Laksa is a spicy noodle soup favored as a main course in three countries: Malaysia, Indonesia, and Singapore.
The majority of Laksa’s vibrant variants combine rice noodles with a thick broth made with coconut milk, curry, or fish and tamarind. A wide array of toppings ranging from fried tofu puffs, chicken, and minced laksa leaves add into the soup’s delicious richness.
5. Meeshay
Originating from Chinese Mixian, Meeshay evolved into a gourmet food for the Shan people of Eastern Myanmar. It is a breakfast or lunch choice in the county.
Meeshay features rice noodles and chicken or pork meat sauce. Completing this dish are toppings like fried onions, coriander, crushed garlic, and bean sprouts.
The Food That Connects Us
Which dish is your favorite? Regardless of your choice, we cannot deny the fascinating thing that rice noodles manage to do in Southeast Asia: connecting people together through a shared taste.
Reference:
Hou, G. G. (2020). Introduction to Asian noodles. In Asian noodle manufacturing (pp. 1-12). Woodhead Publishing.
