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Loading...A hawker classic from Singapore, this rich, savory prawn broth is built from toasted shells and pork bones, then poured over springy yellow noodles, rice vermicelli, crunchy bean sprouts, and plump prawns. A spoonful of fiery sambal and a squeeze of calamansi lime wake the whole bowl up.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 4 gSugar
- 34 gProtein
- 980 mgSodium
- 620 mgPotassium
- 120 mgCalcium
- 4 mgIron
- 14 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the prawn-pork broth
- 500 g prawn shells and heads (from 12 large prawns, shells reserved)
- 500 g pork neck bones or baby back ribs, rinsed
- 2 tbsp vegetable oil
- 4 shallots, smashed
- 6 garlic cloves, smashed
- 1 inch ginger, sliced
- 2 tbsp dried shrimp, rinsed and roughly ground
- 1 tbsp white peppercorns
- 6 cups water
- 2 tsp salt, plus more to taste
- 1 tsp sugar
- 1 tbsp ikan bilis (optional, for depth)
For the noodles and toppings
- 300 g fresh yellow egg noodles (mee), blanched
- 200 g rice vermicelli (bee hoon), blanched
- 100 g bean sprouts, rinsed
- 12 large prawns, shells reserved for stock
- 4 hard-boiled eggs, halved
- 1 bunch Chinese celery or chives, finely sliced
- 2 tbsp fried shallots
- 2 tbsp pork fat or lard, melted
For serving
- 4 tbsp sambal belacan (or chili paste)
- 2 limes or 4 calamansi, halved
- Extra fried shallots and chili oil, to taste
Directions
- Make the broth: heat oil in a heavy pot over medium-high, add prawn shells and heads and stir-fry 5 to 7 minutes until deep orange and toasty. Add shallots, garlic, ginger, and dried shrimp and fry another 2 minutes until fragrant.
- Pour in water, add pork bones, peppercorns, and ikan bilis if using. Bring to a boil, skim foam, then reduce to a gentle simmer. Cook uncovered for 45 to 50 minutes until broth is creamy and rich. Strain into a clean pot and season with salt and sugar.
- Meanwhile, poach the reserved prawns in salted simmering water for 2 minutes until just opaque; set aside. Blanch yellow noodles and rice vermicelli separately for 30 seconds, drain, and divide among 4 large bowls. Top each with bean sprouts.
- Reheat the strained broth, taste and adjust salt. Ladle hot broth over the noodles, then arrange 3 prawns, an egg half, and a few ribs per bowl. Scatter Chinese celery, fried shallots, and a generous drizzle of melted pork fat over each serving.
- Serve immediately with sambal belacan, lime wedges, extra fried shallots, and chili oil on the side so everyone can tune the heat and acidity to taste.
Cook’s Notes
- Always toast the prawn shells hard, until they turn deep red-orange; that step carries 80% of the soup's flavor.
- For an even richer, more authentic hawker-style broth, simmer the pork bones for an hour before adding the prawn stock.
- A spoonful of sambal belacan stirred into the hot broth before sipping is the classic way Singaporeans eat this.
- Substitute sambal oelek mixed with a pinch of toasted shrimp paste if you cannot find belacan.
- Lime or calamansi juice cuts through the richness, so don't skip the acid at the table.
