Rice Vermicelli Soup

Product Used for the Recipe

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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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