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Rice Vermicelli Soup

Rice Vermicelli Soup (Bee Hoon Soup) is more delicious with the spicy soy sauce. Rice Vermicelli Soup can be prepared easily and is ideal to feast guests.

Serving Suggestion: 8-12 pax

Ingredients: Soy Sauce Sambal
60 g Bird’s eye chili
6 clove Garlic
4 tsp Lime juice
4 tbsp Sweet soy sauce
To taste Salt

Method

  1. Blend all ingredients into fine texture.
  2. Set aside.
Ingredients: Accompaniment
600 g Rice vermicelli, boiled and strained
300 g Bean sprout, blanched
4 stalk Chinese parsley, chopped
4 stalk Spring onion, chopped
4 tbsp Fried onion

Method

  1. Put some rice vermicelli in a bowl.Ladle in the soup.Put some of the shredded chicken, bean sprout, Chinese parsley, spring onion and fried onion.Ready to serve with soy sauce sambal.
Ingredients: Soup
6 tbsp Cooking oil
2 sticks Cinnamon
4 Star anise
6 Cardamom pods
6 Clove
10 Shallots, blended
6 clove Garlic, blended
1 inch Ginger, blended
50 g Soup spices powder
4 litre Water
4 Chicken breast
8 tbsp TUMIX® Chicken Stock
Method
  1. Heat the cooking oil, fry cinnamon stick, star anise, cardamom pods and clove.
  2. Add in blended shallot, garlic and ginger. Stir-fry until fragrant.
  3. Add in the soup spices powder mix and fry until oil separated.
  4. Add in water and chicken. Let it boil.
  5. Season with TUMIX® Chicken Stock.
  6. When the chicken is cooked, remove from pot and shred it.

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