Rice Vermicelli Noodle Soup

I  simply LOVE my mother’s Rice Vermicelli Noodle Soup, compare to my mother-in-law’s version.

The soup itself is tasty , even though she had used Knorr Chicken Cube Stock and the additional fried chicken fillets, crab sticks, scrambled eggs and cooked white cabbages were just FANTASTIC !

My mother-in-law noodle soup version has the similar ingredients except that the soup is quite spicy.

You see, she had added in extra dashes of white pepper which spiced up the broth.

My kids and I couldn’t stand the spiciness, often had to add in extra hot water to dilute it.

This is my first attempt to cook Rice Vermicelli Noodle Soup after I had jotted down my mom’s recipe years ago.

Surprisingly, it tasted just as good as my mom’s cooking and I am glad that my kids enjoyed this simple lunch recipe very much.

Chicken broth

If you prefer original chicken soup, you need to prepare the original chicken broth a couple of hours earlier.

Here are the steps to boil chicken broth:

• bring a pot of water, 3/4 full to boil
• Toss in chicken bones / carcass
• add in white cabbage and chunks of carrots
• add in white pepper
• boil at least 1 .5 hours until the water changes to mild cloudy.
• remove the bones/carcass
• remove the excess chicken pulps (grey color)
• season with salt as according to taste

If you are lazy or don’t have enough time to prepare the chicken soup, fear not!

That is why Knorr chicken cube stock are sold in the supermarket!

Drop in 1 cube into 1/2 pot of water, add in cabbage, carrot and wait.

What is vermicelli

In Asia countries, white vermicelli noodles are often cooked and served either stir fried or with soup base.

White vermicelli is thin white noodles that is dried but turned white soft noodles when cooked in water /soup.

It is fondly known as:

bihun / bee hoon – Hokkien dialect ( Chinese community)

mai fun – Cantonese  ( Chinese community)

mi fen – Mandarin / Chinese

bihun / bee hoon – Malay

It is a filling meal for light consumers and help sick patients to enhance their appetite.

How to cook Rice Vermicelli Noodle Soup 

Ingredients to prepare

• 1 packet of Rice Vermicelli- soak in water to soften
• 200g of chicken fillets- sliced
• 2 eggs- beaten in separate bowls
• a few crabsticks- cut into halves
• 3 slices of ginger
• 1 small carrot- cut into chunks
• some white cabbages-wash and tear into large pieces
• salt and pepper
• Chicken broth ( original or Knorr chicken stock cube)
• a pot of water

Prepare Soup ( I used the cheat way)

• Bring 1/2 pot of water to boil.
• add in 1 chicken stock cube
• toss in carrots and cabbages
• toss in ginger
• boil for 30min
• put in the rice vermicelli into the soup
• when it turned white and soft, remove from pot ( takes around 1-2 minutes)

Cooking steps

1. Marinate chicken fillets with salt and pepper
2. Dip in the chicken fillets into one of the beaten egg
3. Bring frying pan to heat with sufficient oil
4. Deep fry until both sides turned brownish and crispy
5. Remove, set aside.
6. Dip in halves crabsticks into the same beaten egg mixture.
7. Deep fried until crisp. Remove.
8. Use the remainder oil ( roughly 2 tbsp) to fry scrambled egg ( from another bowl ).
9. Remove.

To serve

1. Serve rice vermicelli in individual bowl.
2. Scoop a few ladle of soup with cabbages and carrots, over the rice vermicelli.
3. Arrange a few slices of fried chicken fillets, crabsticks and scrambled eggs.

You can garnish with fried crispy shallots, fried chopped garlic , fish cakes, chopped spring onions and sizzle with sesame oil before serving.

Try it, your kids and yourself with ask for a second bowl!

More soup recipes to share

Pak Choy Soup with tofu

Chicken Noodle Soup

Mustard Green Soup

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