This is slightly thicker than the Chilli Brand Rice Vermicelli, and is best cooked with fish-based soups or used in fried Hokkien noodles. It is excellent as a gluten-free alternative to wheat pasta. Our “Fish Head Rice Vermicelli” got it’s name from the famous and well-loved Singaporean dish, Fish Head Noodle Soup, because thicker rice vermicelli (or, bee hoon, as Singaporeans call it) is used as the noodles. The smooth rice vermicelli strands absorb the flavourful broth with ease, making every slurp a delicious experience!
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