Mee Siam Berkuah Recipe (Rice Vermicelli in Gravy)

Rice vermicelli: Thin rice noodles that are soaked before cooking.

Oil: Used for sautéing the aromatics.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm and spicy undertone.

Tamarind paste: Gives the dish its signature tangy taste.

Coconut milk: Adds creaminess and richness to the gravy.

Fish sauce: Contributes a salty and umami flavor.

Bean sprouts: Adds a crunchy texture.

Hard-boiled eggs: Provides protein and a creamy texture.

Tofu puffs: Absorb the gravy and add a chewy texture.

Lemongrass: Adds a citrusy and aromatic flavor.

Chicken broth: Forms the base of the gravy.

Sugar: Balances the flavors with a hint of sweetness.

Salt: Enhances the overall taste.

Chili paste: Adds heat and spiciness to the dish.

When preparing rice vermicelli, ensure it is soaked in water for at least 30 minutes before cooking. This step softens the noodles, making them easier to cook and allowing them to absorb the flavors of the gravy. Additionally, when sautéing the garlic, ginger, and lemongrass, make sure the oil is hot enough to release their aromatic oils, but not so hot that they burn. This will create a fragrant base for your Mee Siam Berkuah.

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

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the dish.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can work well in place of garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute.

• tamarind paste - Substitute with lime juice: Lime juice provides a similar tangy flavor, though it is less complex than tamarind.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can absorb flavors well.

• hard-boiled eggs - Substitute with soft-boiled eggs: Soft-boiled eggs provide a creamier texture that can enhance the dish.

• tofu puffs - Substitute with tempeh: Tempeh offers a similar protein content and can absorb the flavors of the gravy.

• lemongrass - Substitute with lemon zest: Lemon zest provides a similar citrusy aroma, though it lacks the grassy notes.

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

• sugar - Substitute with honey: Honey adds a similar sweetness with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and a slightly tangy flavor.

• Allow the Mee Siam Berkuah to cool completely before storing. This helps prevent condensation, which can make the rice vermicelli soggy.
• Transfer the cooled Mee Siam Berkuah into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. The flavors will meld beautifully, making it even more delicious.
• For longer storage, place the airtight container in the freezer. Mee Siam Berkuah can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen Mee Siam Berkuah in the refrigerator overnight. This gradual thawing helps maintain the integrity of the rice vermicelli and tofu puffs.
• Reheat the thawed Mee Siam Berkuah in a pot over medium heat. Add a splash of chicken broth or coconut milk if the gravy has thickened too much during storage.
• Stir gently to ensure even heating and to prevent the rice vermicelli from breaking apart.
• Serve hot, garnished with fresh bean sprouts, halved hard-boiled eggs, and a dollop of chili paste for that authentic touch.

• Stovetop Method:

  1. Transfer the Mee Siam Berkuah to a saucepan.
  2. Add a splash of chicken broth or water to loosen the gravy.
  3. Heat over medium heat, stirring occasionally to ensure even heating.
  4. Once it starts to simmer, reduce the heat to low and cook for an additional 5 minutes.
  5. Serve hot, adding fresh bean sprouts and a dollop of chili paste if desired.

• Microwave Method:

  1. Place the Mee Siam Berkuah in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents to ensure even heating.
  5. Continue microwaving in 1-minute intervals until thoroughly heated.
  6. Garnish with fresh bean sprouts and a bit of chili paste before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mee Siam Berkuah in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Once heated, serve immediately with fresh bean sprouts and a dollop of chili paste.

• Steaming Method:

  1. Place the Mee Siam Berkuah in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 10-15 minutes, or until thoroughly heated.
  5. Serve hot, garnished with fresh bean sprouts and a bit of chili paste.

• Sous Vide Method:

  1. Place the Mee Siam Berkuah in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Once done, carefully remove the bag and transfer the contents to a serving bowl.
  5. Garnish with fresh bean sprouts and a dollop of chili paste before serving.

• Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying and sautéing ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for mincing garlic and ginger, as well as slicing tofu puffs.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring spoons: Used to accurately measure out the oil, tamarind paste, fish sauce, and sugar.

• Measuring cup: Necessary for measuring the coconut milk, chicken broth, and water for the tamarind paste.

• Mixing bowl: Useful for soaking the rice vermicelli and mixing the tamarind paste with water.

• Tongs: Handy for handling and serving the rice vermicelli and tofu puffs.

• Ladle: Ideal for serving the gravy over the rice vermicelli.

• Pot: Used for boiling the eggs until they are hard-boiled.

• Strainer: Useful for draining the soaked rice vermicelli before adding it to the wok.

• Serving bowls: For presenting the finished Mee Siam Berkuah with all its components.

• Spoon: For adding a dollop of chili paste to each serving.

Prep ingredients ahead: Mince garlic and ginger, and soak rice vermicelli in advance to save time.

Use pre-made tamarind paste: Opt for store-bought tamarind paste to cut down on preparation time.

Pre-cook tofu puffs: Slice and lightly fry tofu puffs beforehand for quicker assembly.

Batch cook hard-boiled eggs: Boil and halve eggs in bulk to have them ready for multiple meals.

Simplify with one pot: Use a single wok or large pot to minimize cleanup and streamline the cooking process.