Bihun Sup(Rice Vermicelli in Clear Soup)

Bihun sup can be eaten at any time and is also a popular dish on the second day of Eid when people normally get tired of the rich rendang and other fatty dishes eaten on the first day.

You can prepare the soup with either chicken or beef / bones.

The bone and beef soup is popular in the northern part of Malaysia where the vermicelli is soaked overnight in water mixed with turmeric to colour it yellow.

I normally prepare the soup with chicken as I prefer its taste. The beef and bones soup can be too cholesterol laden for my liking.

My recipe for bihun soup is as follows:

Ingredients:

400 g bihun or rice vermicell
1 medium size chicken, cut into small pieces and skin removed
(Can substitute 500g beef and 1 kg of beef bones for chicken if you prefer)
3-4 fish balls

1/2 cup bean sprouts
1 bundle mustard leaves (daun sawi). (Use spring greens or kailan if you cannot find sawi)


to be squashed with the knife handle:

2 cm ginger, (halia)
2 cm galangal ( lengkuas)
1 stick lemon grass (serai)

For initial frying:

3 tabsp cooking oil
5 shallots
3 cloves garlic

3 cardamoms (buah pelaga)
1/2 tsp fennel seeds (jintan manis)
5 cloves (cengkih)
4 cm cinnamon stick
3 star anise ( bunga lawang)
1 tsp black pepper, grounded
1 tsp coriander seeds (biji ketumbar),grounded
soup spice powder, from supermarkets (optional)

Seasoning:

Salt
1 Knorr non MSG soup cube stock

Garnishing:

1 sprig Chinese celery ( daun sup)- sliced in 3 mm pieces
1 sprig spring onion (daun bawang)-sliced in 3 mm pieces
some fried shallots



Chilli Sauce:

10 bird chillies (cili padi) and 4 cloves garlic blended with some soya sauce, sugar, if desired; and vinegar.

Preparation:

Boil some clean water in a saucepan and dip in the vermicelli. Strain once the vermicelli turns white and softens. Takes about 3 minutes. Next dip the beansprouts for 2 minutes and strain, followed by the mustard leaves. The latter will take a longer time to cook. Place the vermicelli, beansprouts and mustard leaves separately in a big plate.

To prepare the soup, heat the oil and fry the spices till fragrant. Add in the shallots, garlic, ginger, galangal, lemon grass and grounded black pepper and coriander seeds. You can add ready made soup spices bought at supermarkets at this stage.

Stir and add the chicken and water. Cook until the soup boils. Put in the fish balls. Add salt to taste and soup stock cube.

To serve, place the bihun in a bowl add the scalded vegetables on top. Add the garnishings and pour in the hot soup. Add in the chilli sauce if you want a "hot" (pedas) soup .