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

A flavorful and comforting rice vermicelli soup from Northern Malaysia.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 200 g Rice vermicelli soaked in water for 30 minutes
  • 1 l Chicken broth
  • 200 g Chicken breast sliced thinly
  • 2 cloves Garlic minced
  • 1 tablespoon Soy sauce
  • 1 teaspoon Salt
  • 1 teaspoon White pepper
  • 100 g Bean sprouts blanched
  • 2 stalks Spring onions chopped
  • 1 handful Cilantro chopped

Instructions 

  1. 1. Soak the rice vermicelli in water for 30 minutes. Drain and set aside.
  2. 2. In a pot, bring the chicken broth to a boil.
  3. 3. Add the sliced chicken breast and minced garlic to the broth. Cook until the chicken is done.
  4. 4. Add soy sauce, salt, and white pepper to the broth. Stir well.
  5. 5. Add the soaked rice vermicelli to the pot. Cook for another 2-3 minutes until the vermicelli is tender.
  6. 6. Serve the soup hot, garnished with blanched bean sprouts, chopped spring onions, and cilantro.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1200mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg

Keywords

Bee Hoon, Malaysian Cuisine, Rice Vermicelli, Soup
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