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mee-siam-berkuah-recipe-rice-vermicelli-in-gravy

Mee Siam Berkuah Recipe (Rice Vermicelli in Gravy)

A flavorful and tangy noodle dish with a rich, spicy gravy. Perfect for a hearty meal.
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Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 200 g rice vermicelli soaked in water for 30 minutes
  • 2 tablespoon oil
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 2 tablespoon tamarind paste mixed with ½ cup water
  • 1 cup coconut milk
  • 2 tablespoon fish sauce
  • 1 cup bean sprouts
  • 2 pieces hard-boiled eggs halved
  • 1 cup tofu puffs sliced
  • 1 stalk lemongrass bruised
  • 2 cups chicken broth
  • 1 tablespoon sugar
  • to taste salt
  • to taste chili paste

Instructions 

  1. 1. Heat oil in a wok. Sauté garlic, ginger, and lemongrass until fragrant.
  2. 2. Add tamarind paste, chicken broth, and coconut milk. Bring to a boil.
  3. 3. Add fish sauce, sugar, and salt. Simmer for 10 minutes.
  4. 4. Add rice vermicelli, tofu puffs, and bean sprouts. Cook for another 5 minutes.
  5. 5. Serve hot with hard-boiled eggs and a dollop of chili paste.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Gravy, Mee Siam, Rice Vermicelli
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