This is a simple stir fry rice vermicelli (Bee Hoon) with tom yam paste. This flavoured noodles is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food. What’s more, it is so easy to prepare this delicious dish.
Locally, rice vermicelli is fondly called “Bihun” or “Beehoon” or “Meehoon”. It is usually dry and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. Tom Yam (东炎) on the other hand comes from 2 words : “Tom” means soup and “Yam” means spicy and sour salad. Together it means spicy and sour hot soup.
Today tom yam is sold in convenient packaging in the form of paste. Looking for a party-friendly food for your guests? Or a quick and delicious meal for the day? This Tom Yam Fried Rice Vermicelli recipe may just be your answer. SO ENJOY!
Tom Yam Fried Bee Hoon (Tom Yam Fried Rice Vermicelli) 东炎炒米粉
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- 400 g rice vermicelli, 1 packet
- 3 tbsp oil
- 5 cloves garlic, chopped
- 5 shallot, chopped
- 1 tbsp tauco, brown bean paste
- 2 tbsp tom yam paste
- 3 tbsp dried shrimp
- 100 g Chicken fillet, marinated in some soy sauce
- 1 piece fish cake
- 1 beancurd, firm
- 100 g bean sprouts
- 100 g chives
- 1 Carrot, small
- 5 kaffir lime leaves
- 2 sticks lemongrass
- 1 bunga kantan, torch ginger flower
- 2 cups water, hot
- 5 calamansi lime, optional
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock granules
- Gather all of the ingredients needed to fry the rice vermicelli (mee hoon).
- Soak rice vermicelli for about 30 minutes or till soft and drain well.
- Rinse and drain bean sprouts and chives. Cut chives into sections.
- Thinly slice chicken fillet.
- Then slice fish cake into thin slices.
- Cut carrot into thin strips. This is to add colour to the rice vermicelli.
- Deep fry beancurd and slice into thin slices.
- Next shred lemongrass, kaffir leaves and bunga kantan into thin pieces.
- Coarsely chop the dried shrimp and set aside.
- Chop garlic and shallots. Then, we're ready to fry the rice vermicelli.
- First, heat up oil and fry chopped garlic and shallots till fragrant.
- Add chicken and fish cake. Continue to stir fry.
- Next add the sliced lemongrass, kaffir leaves and bunga kantan. Fry till just cooked.
- Dish out and set aside.
- Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
- Then add taucho and tom yam paste. Stir fry until aromatic and make sure it doesn’t burn.
- Quickly add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
- Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure its well mixed into the sauce.
- Push vermicelli to one side of the wok. Add in bean sprouts and carrots. Scoop the vermicelli over and let cook for 1 minute. Then toss and mix well.
- Again pushing the vermicelli to one side, add in chives. Cover the chives with the vermicelli for about a minutes. Then toss to mix well.
- Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
- Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed. And we're done!
- Garnish with some fried crispy onions and calamansi before serving.
- Spoon a serving of the flavourful fried tom yam vermicelli on a plate. Top with more fried onions and dig in!