Serves 6
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Learn how to cook this spicy noodle dish steeped in Nonya history and influenced by the distinct cultural flavours of Thailand.


Watch the video guide below:


  • 500 g rice vermicelli (dry bee hoon)
  • 4 tbsps cooking oil
  • 6 shallots, chopped
  • 5 cloves garlic, chopped
  • 4 tbsps dried shrimp, pounded
  • 250 g bean sprouts, peeled
  • 3 tbsps chilli paste
  • 4 tbsps cooking oil
  • 1 egg, hard boiled, cut into wedges
  • 1 local lime, trim top
  • 20 g fish cake, deep-fried and sliced
  • 20 g local chives (Ku Chai), freshly chopped
  • 3 prawns, medium size, boiled and peeled
  • 1 piece firm tofu, deep fried and sliced
  • Sambal sauce, optional


  • 4 tbsps chilli paste
  • 5 tbsps belacan, also known as shrimp paste
  • 2 onions, chopped
  • 5 tbsps tamarind
  • 8 pieces dried bean curds (Taupok)
  • 2 litres water
  • Sugar and salt, to taste

GRAVY: Bring water to boil, then add tamarind, onions, shrimp paste, chilli paste, salt and sugar. Stir well to combine.


Add dried beancurd into gravy, cover the pot, lower the heat and allow it to simmer for 30 mins.


In a frying pan, heat up oil to fry garlic, dried shrimps, onions and pre-soaked vermicelli.


Stir well before adding chilli paste and ensure vermicelli is even coated. Add bean sprouts and toss everything.


Transfer onto a plate and pour gravy over.


To serve, add beancurd, fish cakes, prawns, egg wedges, lime and chives. Sambal sauce may be added for an extra kick.

Cooking Tip:

You can make prawn stock when preparing the prawns for garnish. Simply peel and devein and throw the heads and the shells back in and simmer for another 20-30 mins. Sift the stock to remove the shells before using.

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