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Also called glass noodles and cellophane noodles, these little wiry skeins are made from mung beans, the same little green pea-sized legume that brings us cool, crunchy bean sprouts. They cook quickly and absorb flavorings beautifully. Vietnamese cooks use them in clear soups, stir-fried dishes (especially those featuring seafood), meat loaf, omelets, and as a major ingredient in the magnificent crisp little spring roll cha gio. Asian markets carry bun tau in big string bags full of 1 to 2-ounce packages, which are very handy for the pantry shelf. In dried form they look a lot like thin rice noodles, so check the ingredients list for words like ‘green bean starch,” a reference to mung beans in their little green hulls.
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