Bee Hoon Sup Utara Recipe (Northern Style Rice Vermicelli Soup)

Rice vermicelli: Thin noodles made from rice, often used in Asian cuisine.

Chicken broth: A flavorful liquid made by simmering chicken bones and vegetables.

Chicken breast: Lean meat from the breast of a chicken, sliced thinly for this recipe.

Garlic: A pungent bulb used to add flavor, minced for this recipe.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans.

Salt: A mineral used to enhance the flavor of the dish.

White pepper: A spice made from the dried fruit of the pepper plant, ground into a fine powder.

Bean sprouts: Fresh, crunchy sprouts from mung beans, blanched for this recipe.

Spring onions: Also known as scallions, these are chopped and used as a garnish.

Cilantro: Fresh, chopped leaves of the coriander plant, used as a garnish.

To enhance the flavor of the chicken broth, consider simmering it with additional aromatics such as ginger slices and lemongrass. This will infuse the broth with a subtle, fragrant depth that complements the rice vermicelli and chicken breast. Additionally, when adding the soy sauce, salt, and white pepper, taste the broth and adjust the seasoning as needed to achieve a balanced flavor.

• rice vermicelli - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the soup.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the soup well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• white pepper - Substitute with black pepper: Black pepper has a slightly stronger flavor but can be used in the same quantity.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and freshness to the dish.

• spring onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can complement the soup well.

• Allow the Bee Hoon Sup Utara to cool completely before storing. This helps prevent condensation, which can make the rice vermicelli soggy.
• Transfer the soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date of preparation. This helps you keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the chicken broth and chicken breast.
• Reheat the soup on the stovetop over medium heat until it reaches a rolling boil. Stir occasionally to ensure even heating.
• If the rice vermicelli has absorbed too much broth and become too thick, add a splash of chicken broth or water to achieve the desired consistency.
• Garnish with fresh bean sprouts, spring onions, and cilantro just before serving to maintain their crispness and vibrant flavor.

• Stovetop Method:

  1. Pour the leftover Bee Hoon Sup Utara into a pot.
  2. Add a splash of chicken broth or water to maintain the soup's consistency.
  3. Heat over medium heat, stirring occasionally to ensure even heating.
  4. Once the rice vermicelli and chicken breast are heated through, serve hot, garnished with fresh bean sprouts, spring onions, and cilantro.

• Microwave Method:

  1. Transfer the Bee Hoon Sup Utara to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary. Garnish with fresh bean sprouts, spring onions, and cilantro before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the Bee Hoon Sup Utara in the top pot.
  3. Cover and heat, stirring occasionally, until the rice vermicelli and chicken breast are heated through.
  4. Serve hot, garnished with fresh bean sprouts, spring onions, and cilantro.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Bee Hoon Sup Utara to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 15-20 minutes, or until the rice vermicelli and chicken breast are heated through.
  5. Serve hot, garnished with fresh bean sprouts, spring onions, and cilantro.

• Pot: Used to bring the chicken broth to a boil and cook the ingredients.

• Knife: Essential for slicing the chicken breast thinly and chopping the spring onions and cilantro.

• Cutting board: Provides a safe surface for slicing and chopping ingredients.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Necessary for measuring out the soy sauce, salt, and white pepper accurately.

• Strainer: Used to drain the soaked rice vermicelli after soaking.

• Tongs: Useful for handling the vermicelli and other ingredients in the hot broth.

• Ladle: Ideal for serving the hot soup into bowls.

• Bowls: Used for serving the finished soup, garnished with bean sprouts, spring onions, and cilantro.

Soak vermicelli ahead: Soak the rice vermicelli in water the night before to save time during cooking.

Pre-slice chicken: Slice the chicken breast in advance and store it in the fridge.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Ready-made broth: Use store-bought chicken broth to skip the step of making it from scratch.

Batch blanch sprouts: Blanch a large batch of bean sprouts and store them in the fridge for multiple uses.

Chop herbs early: Chop the spring onions and cilantro ahead of time and keep them in airtight containers.