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Rice Vermicelli Soup

Rice Vermicelli Soup

Serving size: 4-6 person

Ingredients: soup
3 tbsp Cooking oil
1 stick Cinnamon
2 whole Star anise
3 pcs Cardamom pods
4 whole Cloves
5 pcs Shallot, blended
3 cloves Garlic, blended
½ inch Ginger, blended
25 g Soup spices
2 litres Water
2 pcs Chicken breast
4 tbsp TUMIX® Chicken Stock
Ingredient A: soya sauce sambal
30 g Bird’s eye chilli
3 cloves Garlic
2 tsp Lime juice
2 tbsp Sweet soy sauce
To taste Salt
Ingredient B: accompaniment
300 g Rice vermicelli, boiled and strained
150 g Bean sprout, blanched
2 stalks Celery, chopped
2 stalks Spring onion, chopped
1 tbsp Fried shallot
  1. Heat oil in a work, sauté cinnamon, star anise, cardamom and cloves.
  2. Add in shallot, garlic and ginger, stir until fragrant.
  3. Put in soup spices and cook until the oil separates.
  4. Add in water and chicken meat. Bring to boil.
  5. Season with TUMIX® Chicken Stock.
  6. Once the chicken meat is cooked, remove and shred it.
  7. Blend all ingredient (A) finely to make soy sauce sambal. Set aside.
  8. Place a portion of rice vermicelli, accompaniment including shredded chicken and soup into a bowl. Serve with soy sauce sambal.

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