Malaysian Tangy Rice Vermicelli Soup

A bright, tangy rice noodle soup from Malaysia's Nyonya tradition, built on a tamarind-and-belacan broth spiked with dried chilies and lifted with prawns, fish cake, and tofu puffs. Served over thin rice vermicelli with crisp bean sprouts and a squeeze of lime, this dish balances sour, spicy, and savory in every slurp.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 9 gSugar
• 24 gProtein
• 880 mgSodium
• 520 mgPotassium
• 145 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the spice paste

• 6 shallots, peeled
• 3 garlic cloves
• 2 tbsp dried shrimp, soaked 10 minutes and drained
• 1 tsp belacan (shrimp paste), toasted and crumbled
• 4 dried red chilies, soaked in warm water
• 1 tbsp sambal oelek or chili paste

For the tangy broth

• 3 tbsp tamarind paste mixed with 1/2 cup warm water, strained
• 4 cups chicken or prawn stock
• 1 tbsp palm sugar, grated
• 1 tbsp light soy sauce
• 1 tsp fine sea salt, plus more to taste
• 3 tbsp vegetable oil

For the proteins and noodles

• 200 g medium prawns, peeled and deveined
• 150 g fish cake (curry-flavoured), thinly sliced
• 4 tau pok (fried tofu puffs), halved
• 400 g thin rice vermicelli (bee hoon)

For the garnish

• 100 g bean sprouts, rinsed
• 1 cucumber, julienned
• 2 hard-boiled eggs, halved
• 2 tbsp Chinese chives or scallions, finely sliced
• 1 lime, cut into wedges

Directions

1. Blend or pound the shallots, garlic, soaked dried shrimp, toasted belacan, and soaked chilies into a coarse paste.
2. Heat the oil in a heavy wok over medium heat and fry the spice paste for 5-6 minutes until fragrant and the oil begins to separate at the edges.
3. Stir in the sambal and cook for 1 minute, then pour in the tamarind juice and chicken stock. Bring to a rolling boil.
4. Add the palm sugar, soy sauce, and salt, then drop in the fish cake and tau pok. Simmer for 8 minutes so the tofu puffs soak up the broth.
5. Add the prawns and cook for 2-3 minutes until they turn pink and curl. Taste and adjust – the broth should be boldly tangy, slightly sweet, and savoury.
6. Meanwhile, soak the rice vermicelli in warm water until pliable, then blanch in boiling water for 30-45 seconds. Drain and divide among 4 wide bowls.
7. Quickly blanch the bean sprouts for 15 seconds, drain, and pile them over the noodles along with the cucumber and chives.
8. Ladle the hot broth, prawns, fish cake, and tau pok generously over each bowl.
9. Top each serving with a halved boiled egg and serve immediately with a lime wedge for squeezing over.

Cook’s Notes

• Strain the tamarind pulp through a fine sieve so the broth stays clear and silky rather than gritty.
• Toast the belacan directly over a gas flame or in a dry pan until it smells toasty – this deepens the umami significantly.
• Tau pok should be added early so they have time to absorb the tangy broth; serve them slightly puffed and saturated.
• Keep the noodles just-done – they continue to soften in the hot broth, and overcooking makes the bowl starchy.
• For a vegetarian twist, swap the shrimp paste and dried shrimp for 1 tbsp miso and 1 tbsp dried mushrooms soaked and blended into the paste.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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