The label surprised me, really. Bihon is traditionally made with rice and, hence, called “rice sticks”. Why it is now made with cornstarch is beyond me. I’m thinking that we made be having a serious rice shortage (aren’t we importing rice from other Southeast Asian countries?) because agriculture for home consumption has taken a backseat and producers are more interested in exporting than in feeding the population. Or, bihon makers opt for cornstarch because corn is much cheaper than rice. Bottomline, rice noodles are crisper and firmer; corn-based noodles are softer and turns soggy faster.
See miki-bihon recipe in the archive.
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