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Rice Vermicelli Soup

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


  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


  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
  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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