Canna starch noodles, also known as glass noodles or cellophane noodles, are a type of noodle made from the starch extracted from the rhizomes (underground stems) of the Canna edulis plant. These noodles are known for their transparent appearance when cooked and their soft, chewy texture. They are a popular ingredient in Vietnamese cuisine, particularly in dishes like miến gà (chicken noodle soup) and miến lươn (eel noodle soup).
Key Characteristics:
- Made from Canna Starch:
The primary ingredient is starch extracted from the Canna plant, also known as edible canna.
- Transparent Appearance:
When cooked, these noodles become translucent, resembling cellophane.
- Soft and Chewy Texture:
They have a pleasant, soft, and chewy texture, making them suitable for various dishes.
- Common in Vietnamese Cuisine:
Canna starch noodles are a staple in Vietnamese cuisine, especially in dishes where they are the main ingredient.
- Gluten-Free:
Like other starch-based noodles, canna starch noodles are naturally gluten-free.
- Versatile:
They can be used in soups, stir-fries, and as an ingredient in spring rolls.
How They’re Made:
The process generally involves extracting the starch from the canna rhizomes, then mixing it with water to form a slurry. This slurry is then extruded into boiling water to cook, cooled, and dried.
Other Names:
Glass noodles, Cellophane noodles, Miến dong (in Vietnamese), and Bún tàu or bún tào (sometimes used for mung bean noodles in Vietnam).
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