Guilin rice noodles
Use the intended round strand and serving style as the reference. Check whether the cooked noodle separates after draining and dressing.
China & Southeast Asia · Rice-based noodles
Rice noodle styles
Explore round rice strands and flat rice ribbons from Chinese rice noodle bowls to Vietnamese pho and Thai pad thai.
Compare the noodle styles
Liuzhou luosifen
Rice noodles and the signature broth and garnishes have different preparation routes. For packaged formats, test the dried noodle in the consumer’s full cooking sequence.
Yunnan crossing-the-bridge rice noodles
Choose the noodle profile for the intended hot broth. Judge the noodle after assembly as well as immediately after cooking.
Vietnamese pho
Flat rice noodles are served in a seasoned broth, often with beef or chicken and herbs. Compare the ribbon’s width, thickness and bite in the bowl.
Thai pad thai
Flat rice noodles are stir-fried. Test hydration before wok cooking and check whether the ribbons stay intact once tossed with the sauce.
Specify the forming and finishing stages
- Round strands
- Confirm the rice or rice-flour formula and the strand-forming method on a sample. Check diameter, cooking loss and strand separation.
- Flat ribbons
- For a sheet-and-cut route, check how a cooked sheet releases and cuts. Decide early whether ribbons will be sold fresh or dried.
Production trial
What to record
Use the actual rice formula in trials. Compare cooked breakage and texture in the intended broth or wok process, then size the equipment around the verified route.