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Rice Vermicelli Soup

Serving Suggestion: 8-12 pax


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.


ii) 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.


iii) 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 for assemble:
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.

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