"long rice"
Long rice is primarily a carbohydrate source with minimal fat and protein. It is typically gluten-free when made from pure rice flour, though cross-contamination may occur during processing depending on manufacturing practices.
About
Long rice refers to a dried, thin rice noodle product used extensively in Southeast Asian cuisines, particularly Vietnamese, Thai, and Cambodian cooking. These noodles are typically made from rice flour and water, sometimes with added tapioca starch for texture. Long rice noodles are translucent or opaque white depending on preparation, extremely delicate in texture, and cook very quickly—often requiring only a brief soak in hot water rather than boiling. They should not be confused with "long-grain rice" (uncooked rice kernels); long rice is a finished noodle product.
The noodles are sold dried in packages and measure roughly 1/16 inch in diameter. When cooked, they develop a tender, slippery texture that absorbs surrounding flavors readily. Some regional variations include slightly thicker versions and versions made with added ingredients like shrimp or vegetable powders.
Culinary Uses
Long rice is a staple in soups, particularly in Vietnamese phở and clear broths where the noodles' delicate texture and quick cooking time are prized. They are also used in spring rolls, stir-fried noodle dishes, and as a bed for sauced proteins. The noodles' neutral flavor and ability to absorb broth and sauce make them ideal for building complex dishes. In Thai cuisine, they appear in dishes like chap chai (stir-fried noodles), while in Cambodian cooking they feature prominently in soups and curry noodle dishes. Long rice can be added directly to hot broths or briefly soaked in warm water before use, depending on the dish and desired texture.