Rice Vermicelli Soup

Name: Rice Vermicelli Soup
Yield: 6 person
Ingredients: 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; 30 g Bird’s eye chilli; 3 cloves Garlic; 2 tsp Lime juice; 2 tbsp Sweet soy sauce; To taste Salt; 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

6 person

Watch The Cooking Video

Recipe Description

Rice Vermicelli Soup

Ingredients

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

Method

Heat oil in a work, sauté cinnamon, star anise, cardamom and cloves.
Add in shallot, garlic and ginger, stir until fragrant.
Put in soup spices and cook until the oil separates.
Add in water and chicken meat. Bring to boil.
Season with TUMIX® Chicken Stock.
Once the chicken meat is cooked, remove and shred it.
Blend all ingredient (A) finely to make soy sauce sambal. Set aside.
Place a portion of rice vermicelli, accompaniment including shredded chicken and soup into a bowl. Serve with soy sauce sambal.

Product Used for the Recipe

TUMIX® Chicken Stock Recipes

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Rice Vermicelli Soup

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