Bihon noodles

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

bihon noodles

The label surprised me, really. Bihon is traditionally made with rice and, hence, called “rice sticks”. Why it is now made with cornstarch is beyond me. I’m thinking that we made be having a serious rice shortage (aren’t we importing rice from other Southeast Asian countries?) because agriculture for home consumption has taken a backseat and producers are more interested in exporting than in feeding the population. Or, bihon makers opt for cornstarch because corn is much cheaper than rice. Bottomline, rice noodles are crisper and firmer; corn-based noodles are softer and turns soggy faster.

See miki-bihon recipe in the archive.

January 24, 2008  Print This Post   
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