Noodle soup
Encyclopedia
Noodle
The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used in soup in certain parts of Europe (see Spätzle
Spätzle
Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
), and in northern China; usually, it is served for breakfast or brunch. The type of noodles range from rice noodles
Rice noodles
Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
to egg noodles.
Cambodia
- Ka tieu - a pork broth based rice noodle soup served with shrimp, meat balls, pork liver and garnished with fried garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, green onionsScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
, cilantro, limeLime (fruit)Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
and hoisin sauceHoisin sauceHoisin sauce, or haixian sauce, is a Chinese dipping sauce. The word hoisin is a romanization of the Chinese word for seafood "" as pronounced in Cantonese.-Ingredients:...
.
China
There are a myriad of noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries.- Ban mianBan mianBǎn miàn is a Hokkien-style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly...
(板面) - HokkienFujian' , formerly romanised as Fukien or Huguing or Foukien, is a province on the southeast coast of mainland China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, and Guangdong to the south. Taiwan lies to the east, across the Taiwan Strait...
style, flat-shaped egg noodles in soup. - Crossing the bridge noodles - served as a bowl of chicken stock with uncooked rice noodles, meat, raw eggs, and vegetables and flowers on the side that get added and cooked when one is ready to eat. Stock stays warm because of a layer of oil on top of the bowl. Typical cuisine of KunmingKunming' is the capital and largest city of Yunnan Province in Southwest China. It was known as Yunnan-Fou until the 1920s. A prefecture-level city, it is the political, economic, communications and cultural centre of Yunnan, and is the seat of the provincial government...
, Yunnan Province (昆明, 云南省). - Wonton noodle (雲吞麵) - a Cantonese dish
Japan
- Traditional Japanese noodles in soup are served in a hot soy-dashiDashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
broth and garnished with chopped scallionScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s. Popular toppings include tempuraTempura], is a Japanese dish of seafood or vegetables that have been battered and deep fried.-Batter:A light batter is made of cold water and soft wheat flour . Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added...
, tempura batter or aburaage (deep fried tofu).- SobaSobais the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle . Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup...
(そば) - thin brown buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below). - UdonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
(うどん) - thick wheat noodle served with various toppings, usually in a hot soy-dashiDashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
broth, or sometimes in a Japanese curryJapanese curryis one of the most popular dishes in Japan. It is commonly served in three main forms: , karē udon and karē-pan . Curry rice is most commonly referred to simply as ....
soup.
- Soba
- Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the past 100 years or so.
- RamenRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
(ラーメン) - thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menmaMenmais a Japanese condiment made from lactate-fermented bamboo shoots. It is a common topping for noodle soup and ramen.Menma is also known as shinachiku ....
(pickled bamboo shoots), seaweed, or boiled egg. Also known as Shina-soba or Chuka-soba (both mean "Chinese soba") - ChamponChampon, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. Due to the inspiration from Chinese cuisine, it is also a form of Japanese Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. A...
- yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
- Ramen
- Okinawa sobaOkinawa sobais a type of noodle soup eaten in Okinawa. In Okinawa, it is sometimes simply called soba or suba, although it is different from buckwheat noodles known as soba in the rest of Japan...
(沖縄そば) - a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōkiSokiis a specialty of the cuisine of Okinawa Prefecture, Japan. Sōki are stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba.-Sōki soba:Okinawa soba with stewed sōki on top...
(steamed pork), kamabokoKamabokois a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served unheated with various dipping...
(fish cake slice), beni shogaBeni shogais a type of tsukemono . It is made from ginger cut into thin strips, colored red, and pickled in umezu , the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.Beni shōga is not the...
(pickled ginger) and koregusu (chilli-infused awamoriAwamoriAwamori is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from rice, and is not a direct product of brewing but of distillation ....
). Akin to a cross between udon and ramen.
- HōtōHotothumb|300px|A typical serving of Hōtō is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup...
Korea
- Janchi guksuJanchi guksuJanchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima . Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang, and small amounts of chili pepper powder and scallions...
(잔치국수) - noodles in a light seaweed broth, served with fresh condiments (usually kimchi, thinly sliced egg, green onions, and cucumbers) - Jjamppong (짬뽕) - spicy noodle soup of Korean-Chinese origin
- KalguksuKalguksuKalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
(칼국수) - Hand-cut wheat noodles served in a seafood broth - MakguksuMakguksuMakguksu is a Korean buckwheat noodle dish served in a chilled broth. It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon.-Ingredients and preparation:...
(막국수) - buckwheat noodles with chilled broth - NaengmyeonNaengmyeonNaengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu...
(냉면) - Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears. This dish is popular in the humid summers of Korea. - Ramyeon (라면) - South Korean noodles in soup, served in food stalls, made of instant noodlesInstant noodlesInstant noodles are dried or precooked noodles and are often sold with packets of flavoring including seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten straight from the packet...
with toppings added by stalls. In the 1960s, instant noodles were introduced to South Korea from Japan. Its quick and easy preparation, as well as its cheap price, ensured it quickly caught on. It is typically spicy with chiliChili pepperChili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
and kimchiKimchiKimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
added, amongst other ingredients.- Shin ramyunShin ramyunShin Ramyun is a spicy brand of Korean instant noodles produced by Nong Shim Ltd. since 1986. It is exported to over 80 different countries, and is the highest selling brand of noodles in Korea.-Packaging:...
(신라면)
- Shin ramyun
Indonesia
- Soto ayamSoto ayamSoto ayam is a yellow spicy chicken soup with lontong or nasi empit or ketupat and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth...
- spicy chicken soup with rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
. Served with hard-boiled eggs, slices of fried potatoes, celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) or "poya", a powder of mixed fried garlic with shrimp crackers or bitter sambal (orange colored) are added. - Mie ayam - chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce , and fried shallots. Some variants add mushrooms and fried/boiled pangsit (wonton). Normally it is eaten with chili sauce and pickles.
Malaysia and Singapore
- Hae meeHae meeHae mee is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means "prawn noodles" in the Hokkien dialect of the Chinese language....
(虾面; pinyin: xiāmiàn), or "prawn noodles" - Egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. - Curry laksaLaksaLaksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
- Rice noodles in a coconut curry soup. Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal chilli paste and Vietnamese corianderVietnamese corianderPersicaria odorata, the Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Malaysia and Singapore it is called daun...
. Popular in Singapore. - Assam laksa - Rice noodles in a sour fish soup. Various toppings including shredded fish, cucumber, raw onion, pineapple, chilli and mint. There are regional variations throughout Malaysia.
Myanmar (Burma)
- MohingaMohingaMohinga is Rice noodles in fish soup and considered by many to be the national dish of Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by...
- said to be the national dish of MyanmarMyanmarBurma , officially the Republic of the Union of Myanmar , is a country in Southeast Asia. Burma is bordered by China on the northeast, Laos on the east, Thailand on the southeast, Bangladesh on the west, India on the northwest, the Bay of Bengal to the southwest, and the Andaman Sea on the south....
. Essentially rice noodles in a rich, spicy fish soup. Typical ingredients include fish or prawn sauce, salted fish, lemon grass, tender banana stems, ginger, garlic, pepper, onion, turmeric powder, rice flour, chickpea flour, chiliChili pepperChili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
and cooking oil. - On no khauk swe - Wheat noodles in a chicken and coconut broth. Garnished for added flavour with finely sliced shallots, crispy fried rice cracker, fish sauce, roasted chilli powder and a squeeze of lemon or lime.
- Kya zan hinga - Glass noodles in a chicken consommé with mushrooms, bean curd skin, lily stems, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime.
- Kyay oh
Philippines
Fish sauce
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
, soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, calamansi juice, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon.
- BatchoyBatchoyBatchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz...
- A noodle soup from IloiloIloiloIloilo is a province of the Philippines located in the Western Visayas region. Iloilo occupies the southeast portion of Panay Island and is bordered by Antique Province to the west and Capiz Province and the Jintotolo Channel to the north. Just off Iloilo's southeast coast is Guimaras Province,...
garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. - Mami - A noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chivesChivesChives are the smallest species of the edible onions. A perennial plant, they are native to Europe, Asia and North America.. Allium schoenoprasum is the only species of Allium native to both the New and the Old World....
. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fanShahe fenShahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor...
). Introduced in the Philippines by Ma Mon LukMa Mon LukMa Mon Luk was a pioneering Chinese Filipino chef and entrepreneur. He established the popular Chinese restaurant that bears his name, Ma Mon Luk.-Life:...
. - Sopas - A noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup."
- Pancit Molo - A noodle soup that has wontonWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings. - MiswaMisuaMisua is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China...
- A soup with wheat flour noodles. Chopped pork (with fat to give more flavor to the soup) is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patolaPatolaPatola may refer to:* Patola cloth, a double ikat, usually silk, from Gujarat, western India* Patola, a Punjwood film from the year 1987* Luffa species * Trichosanthes cucumerina...
. "Miswa" also refers to the noodles itself. - LomiLomiLomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants...
Taiwan
- Beef noodle soupBeef noodle soupBeef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people during the Tang Dynasty of China.In the West, this food may be served in a small portion...
(牛肉麵) - noodles in beef soup, sometimes with a chunk of stewed beef, beef bouillon granules and dried parsley. Popular in Taiwan. - 蚵仔麵線 - vermicelli noodles with oysters
Tibet
- ThukpaThukpaThukpa is a Tibetan noodle soup, usually served with meat. It is popular in Tibet, Bhutan, Nepal, and also in the states of Sikkim, Ladakh, Arunachal Pradesh and some other parts of India. The food is widely available in restaurants in these regions...
- flat strip noodles in beef soup, with chunks of stewed beef, spinach and topped with green onions. Popular in Tibet as well as Nepal and India which have large populations of Tibetans. - Bhakthuk - flattened short noodles in beef soup, with chunks of stewed beef, dried beef strips, seaweed, daikon, potatoes and topped with green onions. Popular in Tibet as well as Nepal and India which have large populations of Tibetans. The soup is thicker and richer than thukpa due to use of dried beef strips.
Thailand
Thai noodle soups are popular in street stalls, canteens and food courts. The noodles are served in a light (chicken) stock, often topped with meat or fish balls and corianderCoriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
leaves. The diner then adjusts the flavour by themselves using sugar, nam pla (fish sauce), dried chilli and chilli in vinegar provided at the table. Unlike most other Thai food, noodles are eaten with chopsticks
Chopsticks
Chopsticks are small, often tapered, sticks used in pairs of equal length as the traditional eating utensils of China and its diaspora, Japan, Korea, Vietnam and Northern provinces of Laos, Thailand and Burma. Generally believed to have originated in ancient China, they can also be found in some...
. Both noodles and chopsticks are clear Chinese influences. The word kuaitiao is a direct loan from Teochew.
- Bami nam - egg wheat noodles in soup, often with minced pork, braised or roast duck, or cuts of mu daeng (char siuChar siuChar siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
) - Kaeng chuet wunsen - glass noodles in soup
- Khanom chin kaeng khiao wan kai - Thai rice noodles served with chicken green curryGreen curryGreen curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/padang curries...
- Khao soiKhao soiKhao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with...
- rice or wheat noodles in a curry soup; a northern Thai dish - Kuaitiao nam - rice noodlesRice noodlesRice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
in soup
United States
- Chicken noodle soupChicken soupChicken soup is a soup made by bringing to a boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such...
- Wedding soupWedding soupWedding soup or Italian wedding soup is an Italian-American soup consisting of green vegetables and meat. It is popular in the United States, where it is a staple in many Italian restaurants.-Ingredients:...
(Italian-American)
Hawaii
- SaiminSaiminSaimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions...
- Soft wheat banana egg noodles in dashiDashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
broth. A popular hybrid dish reflecting the multicultural roots of modern Hawaii. Toppings include baby bok choy, noriNoriis the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
seaweed, kamabokoKamabokois a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served unheated with various dipping...
(fish cakes), char siuChar siuChar siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
(Chinese roast pork), linguiçaLinguiçaLinguiça is a form of Portuguese smoke cured pork sausage seasoned with garlic and paprika.Outside of Portugal, Azores and Brazil, linguiça is also popular in Goa , Southeastern Massachusetts, Massachusetts' North Shore, California, Rhode Island, Hawaii, and Okinawa, where it is often simply...
(Portuguese sausage) or SPAMSpam (food)Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative...
. - In Hawaii, ramenRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
noodles are sometimes referred to as saimin.
Vietnam
- Bánh canhBanh canhBánh canh is a thick Vietnamese noodle that can be made from a mixture of rice and tapioca flour. In bánh canh soup dishes, the noodles are combined with one of several soup bases, such as:...
- a soup made with bánh canh noodles (thick noodles, similar in appearance to udonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
) - Bún bò HuếBun Bo HueBún bò Huế or more specifically, bún bò giò heo is a popular Vietnamese soup rice vermicelli dish. The predominant flavor is of lemon grass.-Features:...
- signature noodle soup from HuếHueHue is one of the main properties of a color, defined technically , as "the degree to which a stimulus can be describedas similar to or different from stimuli that are described as red, green, blue, and yellow,"...
, consisting of rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
in a beef broth with beef, lemon grass, and other ingredients - Bún riêuBún riêuBún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc....
- rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood. - Cao lầuCao lauCao lầu is a regional dish made with noodles, pork, and greens and is only found in the town of Hội An, in the Quang Nam Province of central Vietnam. Its unique taste is rumoured to be contributed by the water from an undisclosed ancient Cham well just outside of the town.-External links:****...
- signature noodle dish from Hội AnHoi AnHội An , or rarely Faifo, is a city of Vietnam, on the coast of the South China Sea in the South Central Coast of Vietnam. It is located in Quang Nam province and is home to approximately 120,000 inhabitants...
consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs. - Hủ tiếu - a soup made with bánh hủ tiếu and egg noodles. This dish was brought over by the TeochewTeochew peopleThe Chaozhou people are Han people, native to the Chaoshan region of eastern Guangdong province of China who speak the Teochew dialect. Today, most Teochew people live outside China in Southeast Asia especially in Singapore, Thailand, and Malaysia. They can also be found almost anywhere in the...
immigrants (Hoa people). - Mì QuảngMi quangMì Quảng , is a Vietnamese noodle dish that is originated from the provinces of Quang Nam and Da Nang, in the South Central Coast of Vietnam. In the region, it is one of the most popular dishes, and it is served in various occasions such as family party, death anniversary, and Tết...
- signature noodle dish from Quảng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs. - PhởPHOPHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
- white rice noodlesRice noodlesRice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
in clear beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
broth with thin cuts of beef, garnished with ingredients such as scallions, white onions, coriander leaves, ngo gai ("saw leaf herb"), and mint. Basil, lemon or lime, bean sprouts, and chilli peppers are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce and fish sauce are also sometimes added. Bánh da dishes in northern Vietnam are also similar to phở.