Pumpkin rice vermicelli

Pumpkin rice vermicelli

Alternative names	kim-kue bí-hún
Place of origin	Taiwan
Associated cuisine	Taiwan
Main ingredients	pumpkin, rice vermicelli

Pumpkin rice vermicelli
Traditional Chinese	金瓜米粉
Transcriptions Standard Mandarin Hanyu Pinyin jīngūa mǐfěn Southern Min Hokkien POJ kim-kue bí-hún

Pumpkin rice vermicelli (Chinese: 金瓜米粉; pinyin: jīngūa mǐfěn; Pe̍h-ōe-jī: kim-kue bí-hún) is a popular Taiwanese stir-fried noodle dish made with thin rice vermicelli (米粉) and shredded pumpkin (金瓜), particularly associated with the Penghu Islands and southern Taiwan. The dish is known for its golden hue, light sweetness from the pumpkin, and savory depth from dried seafood and aromatics.

Origins and Regional Variations

The dish has deep roots in Taiwanese home cooking and is particularly well-known in Penghu (an archipelago off the west coast of Taiwan), where local pumpkins are abundant. It is also popular in rural and coastal regions of southern Taiwan. Pumpkin rice vermicelli is traditionally cooked during festivals, temple gatherings, or community banquets, often in large batches. Over time, it has also become a staple in Taiwanese rechao restaurants. In Penghu, it is sometimes served at weddings or local banquets, symbolising simplicity, abundance, and warmth. Its relatively low cost and vegetarian-friendly base also make it a practical choice for communal meals.

Ingredients

The core ingredients of pumpkin rice vermicelli typically include:

• Thin rice vermicelli (米粉), often soaked in water to soften before stir-frying.
• Pumpkin (金瓜), grated or finely shredded, which cooks down into a creamy texture.
• Dried shrimp or dried squid, which add umami depth.
• Garlic and shallots, sautéed for aromatic base flavor.
• Soy sauce, salt, and white pepper for seasoning.
• Oil, usually lard or vegetable oil.

Some versions may include slivers of pork belly, mushrooms, or fried shallots as garnish.

Preparation

To prepare the dish, oil is first heated in a wok or large pan, and aromatics like garlic, shallots, and dried shrimp are stir-fried until fragrant. Shredded pumpkin is then added and cooked until it softens and begins to dissolve. The softened rice vermicelli is then mixed in and stir-fried together until evenly coated with the pumpkin mixture. The pumpkin gives the noodles a distinctive golden color and subtly sweet flavour.

Unlike many fried noodle dishes, pumpkin rice vermicelli is often prepared with minimal added liquid, relying on the moisture of the pumpkin to steam and flavour the noodles during cooking.

See also

• Taiwanese cuisine
• Eel noodles
• Oyster vermicelli