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Rice Vermicelli Soup

Serving size: 4-6 person

Ingredients: soup

3 tbsp
1 stick
2 whole
3 pcs
4 whole
5 pcs
3 cloves
½ inch
25 g
2 litres
2 pcs
4 tbsp
Cooking oil
Cinnamon
Star anise
Cardamom pods
Cloves
Shallot, blended
Garlic, blended
Ginger, blended
Soup spices
Water
Chicken breast
TUMIX® Chicken Stock


Ingredient A: soya sauce sambal

30 g
3 cloves
2 tsp
2 tbsp
To taste
Bird’s eye chilli
Garlic
Lime juice
Sweet soy sauce
Salt

Ingredient B: accompaniment

300 g
150 g
2 stalks
2 stalks
1 tbsp
Rice vermicelli, boiled and strained
Bean sprout, blanched
Celery, chopped
Spring onion, chopped
Fried shallot

Method:
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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