Rice Vermicelli

Called kanom jiin by the Tai Koen and in Thailand, and khao sien’ by the Shan in Kengtung, these fine hand-made fresh rice noodles are the essential element in mohinga. The noodles are made from a lightly fermented dough of rice and water that is pressed through small holes into boiling water. The fine white strands cook and set in the hot water, then are coiled up and cooled before going to the market to be sold.