Thick rice vermicelli soup

This is a simple recipe but as the name suggest – “thick” rice vermicelli, the cooking time is slightly longer as compare to preparing thin rice vermicelli, thus, eventhough it is my favourite, I seldom prepare them.

I remember when we were young, my mom used to prepare this during weekends. She prepare them differently and usually with pomfret and salted vegetables – yummmmmy! As I dont have those in my pantry, I used the broth I had and add-on minced pork and eggs. Topped with fried shallot and coupled with chilli soya sauce – it made my day!

Recipes as attached below :

Ingredients

150g thick rice vermicelli
500-700 ml water
2 eggs
500 ml pork bone broth
2 cloves garlic, chopped
1 inc ginger, sliced
2 tbsp shallot oil
1 tbsp of fried shallot
1tbsp light soya sauce
1tbsp Shao Hsing wine, optional
1 tsp chicken stock, optional
150-200g minced meat – seasoned with 1 tsp of shallot oil, 1 tsp of chopped garlic, 1 tsp of corn flour, dash of white pepper, dash of salt

Methods

Soak the thick rice vermicelli with hot water for an hour prior to cooking.
Heat up wok and add in cooking oil.
Prepare scramble eggs and set aside.
Add in some cooking oil and saute the shallots, chopped garlic until fragrant and brownish, add in 200ml water. Bring to boil.
Use a teaspoon and shape the minced meat into small balls and add on to the boiling water.
Once the minced meat floats, remove them and set aside.
Add in the softened thick rice vermicelli and simmer for 15-20 mins.
Add in the pork bone broth and simmer for another 15-20 mins. The time varies and do check the texture to ensure it’s to your preference, before adding seasonings.
Season with soya sauce, salt to taste, and white pepper.
Add on lettuce or romaine. I like them crunchy, so, do not leave them in the soup for too long.
Dish out and served with shallot oil and fried shallot.