Fish Soup Bee Hoon (Fish soup bee hoon)
Overview
Fish soup bee hoon is a comforting Singaporean noodle soup of fish and thick rice vermicelli. The broth is made by frying fish bones until golden and then boiling them hard, which makes it milky white and rich. Slices of firm white fish such as snakehead or batang are poached in it, or coated and deep-fried for a crunchier version. Thick bee hoon, napa cabbage, tomato and tofu are added, and many stalls finish the broth with a little evaporated milk and Chinese rice wine. It is topped with fried shallots and spring onion and served with sliced red chilli in soy sauce.
History
Fish soup came to Singapore with Teochew and Cantonese immigrants, who made light fish broths at home. Hawker stalls in the city later added thick rice vermicelli and evaporated milk, creating the creamy version that is now one of the most popular hawker dishes. It is seen as a lighter, healthy lunch and long queues form at famous stalls in hawker centres across the island.
Main ingredients
Sliced fish, thick rice vermicelli, fish bone broth, tomato, napa cabbage, evaporated milk. The soup is built on milky fish broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Noodle soups · Cabbage soups
Recipe
Method
- 1
Fry the fish bones with the ginger in the oil until golden.
- 240 min
Add 2 l boiling water and boil hard for 40 minutes, then strain.
- 35 min
Add the tomatoes and cabbage and cook for 5 minutes.
- 4
Poach the fish slices and add the bee hoon, milk and wine and season.
- 5
Serve with fried shallots and chilli in soy sauce.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
