Noodle i-d 7 Fresh rice sheet noodles

What

These fresh, white, satiny noodles, cut into ribbons from fresh rice sheets, are delivered fresh daily to Asian food stores and supermarkets. Cantonese feast on them wok-tossed with thinly sliced beef, bean sprouts and soy. Thai people eat them as a lunchtime snack, teamed with beef, curry, pork or fish balls. Vietnamese devour them for breakfast as pho bo, a fragrant soup alive with noodles and beefy bits. Laotians also eat them in soup, flavoured with pork, garlic and a number of herbs, including the leaves of the marijuana plant. Malaysians eat them lightly scorched with the ‘breath of the wok’ in a slippery stir fry known as as char kueh teow.