Vibrant Mee Siam
Thin rice vermicelli bathed in a tangy and spicy aromatic gravy, topped with egg and tofu for a total texture explosion.
45 min
Medium
Singapurense / Malasia
3 servings
The story behind
Hey! I'm so excited for you to try this. I remember having this for the first time at a hawker center in Singapore during a busy lunch hour. They told me the name literally means 'Siamese noodles,' showing off that cool cultural blend between Thailand and Malaysia. My favorite part is how the salty fermented soybean paste dances with the tanginess of the tamarind. I usually make this for a weekend lunch when I’m craving something bright and energetic. I highly recommend pairing it with a cold lime juice or a lemongrass iced tea. It’s a total tropical party in a bowl!
Instructions
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1In a large pot, sauté a bit of chili paste with the soybean paste until fragrant.
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2Pour in the stock and add the tamarind and a bit of sugar. Let it simmer for about 10 minutes to let the flavors develop.
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3Add the soaked vermicelli to the gravy and cook for just a couple of minutes until they absorb the liquid.
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4Ladle the noodles and plenty of gravy into deep bowls.
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5Top each bowl with the halved eggs, fried tofu cubes, and chopped chives.
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6Finish with the fresh chili slices for that extra kick and pop of color. Enjoy!
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