Rice Vermicelli Soup
12 serving
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.
Soy Sauce Sambal
| 60 g | Bird’s eye chili |
| 6 clove | Garlic |
| 4 tsp | Lime juice |
| 4 tbsp | Sweet soy sauce |
| To taste | Salt |
- Blend all ingredients into fine texture.
- Set aside.
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 |
- 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.
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 |
- Heat the cooking oil, fry cinnamon stick, star anise, cardamom pods and clove.
- Add in blended shallot, garlic and ginger. Stir-fry until fragrant.
- Add in the soup spices powder mix and fry until oil separated.
- Add in water and chicken. Let it boil.
- Season with TUMIX® Chicken Stock.
- When the chicken is cooked, remove from pot and shred it.
TUMIX® Chicken Stock Recipes
