Comments on: Superior and Inferior Sotanghon (Mung Bean Vermicelli) Noodles…

By: wonderboy

wonderboy — Fri, 18 Jan 2013 13:11:36 +0000

hi MM and everybody whos in this forum, I’m wondering if you there are any factories of sotanghon noodles here in the philippines? if yes, do you guys where they are located? or is it exclusively made in china or in thailand? thanks

By: Deborah

Deborah — Sun, 11 Nov 2012 00:00:15 +0000

Hi: Could I use the Korean chap-chae noodles?

By: robin castagna

robin castagna — Fri, 19 Oct 2012 12:07:31 +0000

Thanks, Helen! I hope find that perfect bihon noodles. :)

By: Helen

Helen — Fri, 19 Oct 2012 09:46:45 +0000

@Robin There are two kinds of bihon, the best ones are made of ground rice, but it’s not sold commercially here now although you can get some in Chinatown from China. Most of the bihon in the market now is made from cornstarch but depends on how it’s manufactured. Before the mid 80’s, all bihon manufactured locally were dried under the sun, which is labor intensive and with our long rainy season, not cost efficient. That’s why they started using dryers in the mid to late 80’s till now, which means they can produce it with less labor and cost.
I prefer bihon made by drying it under the sun, it tastes much better. But you can’t buy that anymore. So I usually use Super Q Golden Bihon by Ngo Siok Manufacturing. It’s in a red Packaging.

By: jacq

jacq — Thu, 18 Oct 2012 21:46:33 +0000

wonder where to grab those authentic vermicelli noodles here in Sanfo?!??! I was thinking of preparing Sotanghon one of these days. Oh btw, I am watching “No Reservations” and once again the episode that featured the Philippines is being shown, and I just can’t help but smile everytime I see it being aired, most especially when I finally get the chance to see the man behind Zubuchon! Now I am missing Zubuchon and Sisig… more than ever :(

By: PITS, MANILA

PITS, MANILA — Wed, 17 Oct 2012 21:43:00 +0000

thanks for the warning, MM … we always went for the one on the left and it was alright. i guess they made ‘changes’ again …

By: dhayL

dhayL — Wed, 17 Oct 2012 13:33:37 +0000

@Lee- that is so funny! i like that! :)

By: lee

lee — Wed, 17 Oct 2012 07:23:11 +0000

Huwag ma Lungkowt sa pagluto at pumili ng tamang Lungkow kasi maraming mang Lulukow.

By: robin castagna

robin castagna — Wed, 17 Oct 2012 05:35:25 +0000

Sapporo is a good brand readily available in the market. Also, my sister sends us sotanghon from Taiwan, Long Kow in red packaging instead of the usual blue. I’m not sure if it’s available even in Ongpin.

MM, our problem is finding really good bihon noodles. When we used to live in the north, we’d get our bihon from this old lady in the Sangandaan Market in Caloocan. We’d just ask for the Primera and we’d get perfectly textured bihon. Now we only have the Primera ‘kuno’ that needs tons of moisture to cook. Pag kinulang ng tubig, makunat! :(

By: Rob

Rob — Wed, 17 Oct 2012 05:31:04 +0000

Just want to let everyone know that if your market carries mung bean vermicelli from Thailand, the best Thai brands are PINE (red bag) and KASET (green bag). Both of these say “bean thread” on the front (at least for USA packaging), instead of mung bean vermicelli.