Bee Hoon Soup /Rice vermicelli Soup

(serve 2)

The bee hoon or rice vermicelli soup is one of the most famous dish in Chinese delicacies.The hot soup is refreshing especially on a cool or rainy day. I do usually use Ikan Bilis/anchovies stock cube for the soup as it makes the soup tastier.
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with Cellophane noodles, which is another type of vermicelli.

100gms bee hoon (soak in water for 30mins and drained)
1 ½ tsp oyster sauce
1 large garlic –chopped finely
½ cup beansprout
1 handful mustard leaves/sawi (break into a few parts)
½ a fish cake(sliced thinly)
5 fish balls (if large variety halve it)
4-5 fresh prawns(clean , devine and leave tail intact)

For the soup

2 tsp light soy sauce
1 ikan bilis/anchovies stock cube
A dash of white pepper powder
Salt and sugar to taste
4 cups of water

Thickening sauce:
1 1/2 tsp corn flour
2 tbsp water


Saute garlic until aroma arise, add in the prawns and fish cakes.Stir fry slightly and add in 4 cups of water. At this stage , add in fish balls and all the ingredients for the soup. Let the soup simmer gently.Half way add in beansprout and mustard green and let it soften slightly. Thicken the gravy with cornflour plus water mixture.Close fire and transfer the soup in a bowl.
Separately in a wok, add in drained bee hoon and oyster sauce. Stir fry as fast as you could as it will stick to the wok. Make sure the oyster sauce is well combined with the bee hoon. Quickly add in the bee hoon into the soup gravy and give it a stir .Serve immediately.

Am contributing the above recipe for the event
‘Food for 7 stages of Life – Infants and Toddlers (0-3 yrs)', Oct 2009
hosted by RV of Sourashtra Kitchen and Sudeshna of Cook Like A Bong


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