In English, the Italian loanword “vermicelli” is used to indicate different sorts of long pasta shapes from different parts of the world but mostly from South or East Asia.
In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as, seviyan or semiyan in Hindi, Urdu and Punjabi, vaLavaT/ shevaya in Marathishemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiyain Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli are boiled with a choice of vegetables.
Central Asian Kesme and Persian reshteh also resembles vermicelli. Fālūde or faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, limejuice, and often ground pistachios.
In East Asia, the term rice vermicelli is often used to describe the thin rice noodles (米粉) popular in China, also known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, วุ้นเส้น (Wûns̄ên), (kya zan) in Burmese, and bún in Vietnamese. The term vermicellimay also refer to vermicelli made from mung bean, which is translucent when cooked, whereas rice vermicelli turns whitish when cooked. Mung bean vermicelli is commonly used in Chinese cuisine. In contrast, misua (Chinese: 面线; pinyin: mian xian; Pe̍h-ōe-jī: mī-sòaⁿ) is vermicelli that is made of wheat instead of rice. While superficially similar to bee hoon it has a very different texture and different culinary uses as well.
In Middle East and northeast Africa
Vermicelli, called she’reya (شعريه) in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added.
In Somalia, it is used in a sweet dish called cadriyad, originating from the Yemeni ^aTriyah (عطرية). The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly. The dish is similar to the Indian kheer. However, no milk or cream is added. It is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes.
Cadriyad is also a common dessert in certain parts of Ethiopia, particularly in the Arab-influenced Harar-ghe region, where it is known as attriya and is served cold, often with a thin layer of custard on top.
The fideo is a type of noodle, popular in Mexican and Latin American cuisine, often referred to by speakers of English as “vermicelli.” It is commonly used in chicken soup and in sopa seca, a type of side-dish.
In the United States, vermicelli may refer to the pasta found in Rice-A-Roni, a packaged pilaf-style rice-and-pasta side dish.
For more about how to make Vermicelli Kesari recipe please visit at here ⇓
For more about how to make Vermicelli Upma recipe please visit at here ⇓
For more about how to make Vermicelli Payasam or Kheer recipe please visit at here ⇓