Singapore Mee Siam
Mee Siam is a popular Nyonya noodle dish featuring rice vermicelli (bee hoon) in a flavorful, tangy, sweet, and spicy gravy. It's typically garnished with a variety of toppings, offering a delightful balance of textures and tastes.
🧂 Ingredients
- 50 g Dried chilies(soaked and deseeded)
- 200 g Shallots(peeled)
- 5 cloves Garlic(peeled)
- 1 stalk Lemongrass(white part only, chopped)
- 20 g Belacan (shrimp paste)(toasted)
- 20 g Dried shrimp(soaked and drained)
- 1 tbsp Tamarind paste(diluted in 1/4 cup water)
- 1 tbsp Taucheo (fermented bean paste)
- 2 tbsp Brown sugar(or to taste)
- 1 tsp Salt(or to taste)
- 1.5 liters Water
- 300 g Rice vermicelli (bee hoon)(thin)
- 200 g Prawns(cooked, shelled, and deveined)
- 3 large Hard-boiled eggs(halved or quartered)
- 100 g Fried bean curd puffs (tau pok)(cut into bite-sized pieces)
- 100 g Bean sprouts(blanched)
- a handful Chinese chives (koo chye)(cut into 2-inch lengths)
- 2 halved Lime(for serving)
- to taste Sambal chili(for serving)
👨🍳 Instructions
- 1
Prepare the rempah (spice paste): Blend soaked dried chilies, shallots, garlic, lemongrass, toasted belacan, and soaked dried shrimp until smooth. Add a little water if needed.
💡 Tip: Ensure belacan is well-toasted for maximum flavor. - 2
In a pot, heat 2 tbsp of oil over medium heat. Add the rempah paste and stir-fry until fragrant and the oil separates (about 5-7 minutes).
⏱️ 7 minutes - 3
Add the diluted tamarind water, taucheo, brown sugar, and salt. Stir well. Pour in 1.5 liters of water and bring to a boil. Reduce heat and simmer for about 20-30 minutes to allow flavors to meld.
⏱️ 30 minutes - 4
Soak the rice vermicelli in hot water until softened (about 10-15 minutes). Drain well.
⏱️ 15 minutes - 5
To assemble, place a portion of softened bee hoon in each serving bowl. Ladle the hot mee siam gravy over the noodles.
💡 Tip: Some prefer to stir-fry the bee hoon briefly with a little oil before adding the gravy for a different texture. - 6
Garnish with cooked prawns, hard-boiled egg halves, fried bean curd puffs, blanched bean sprouts, and Chinese chives. Serve immediately with lime wedges and sambal chili on the side.
💡 Tip: The garnishes can be adjusted to personal preference.
💡 Pro Tips
- ✓The balance of sweet, sour, and spicy is key to a good Mee Siam. Adjust sugar, tamarind, and chili to your taste.
- ✓If you prefer a drier version, you can stir-fry the soaked bee hoon with the rempah paste and sauce before serving, omitting the excess gravy.
🔄 Variations
- Some recipes include a splash of tomato ketchup for added tanginess.
- Optional additions to the gravy include a little prawn stock for extra depth.