Noodly pasta
Little things that cross one's mind.
"Ipoh Hor Fun" and "Penang Fried Kway Teow" use similar kind of noodles, (can I even call it noodle?) and the vietnamese "Pho" should be a close cousin.
Might be interesting to trace the origin of this 'rice noodle' family of food.
"Chee Cheong Fun" anyone?
posted by Ole' Wolvie @ 9:30 PM
2 Comments:
Interesting. Wonder if the noodles are of the same family as the recently-uncovered world's "first" noodles of can't-remember-how-many thousand years ago.
In that case, does the noodles used in Laksa and Fish Beehoon of the same family?
They are all rice noodles (I think), but perhaps the general processing is slightly different.
The "kway teow" type is usually stocked "wet", and protected by a layer of oil, while the thick "Bee hoon" does not seem to have this oil.
Vietnamese "Pho" is a lot closer to "Bee hoon" in texture though, and in turn, seems similar to "Lau Shu Fen", and even "Chendol".
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