Mee Hoon Soup Recipe

1 packet

8 cups

150 g

120 g

1/4 teaspoon

1/2 teaspoon

1/4 teaspoon

100 g

1 stalk

1 tablespoon

1 tablespoon

Rice vermicelli

Chicken stock

Medium size shrimp, washed, do not shell

Lean meat

Monosodium glutamate - optional

Salt to taste

Fresh ground pepper

bean sprouts

Spring onion, chopped

Light soy sauce

Crispy shallots, fry sliced small onions in oil until golden brown

Preparing Stock

• Boil some fresh chicken bones in water over low heat for about 1 1/2 hours.

• Add some sliced ginger, cloves and shallots.

• Strain through muslin cloth to obtain a clear stock.

Preparing mee hoon soup

• Add washed shrimp into 8 cups of stock and bring to boil.

• Remove shrimp and keep stock.

• Shell shrimps, cut lengthwise into half

• Boil lean meat in the same stock.

• Add slat to taste.

• When cooked, remove meat and slice thinly.

• Keep stock.

• Blanch bean sprouts and drain.

• Boil stock with soy sauce and pepper.

• Clean vermicelli and pour in boiling water.

• Loosen it with a chopstick.

• Drain well.

To serve

• Put some bean sprouts in an individual bowl followed by noodle.

• Ladle hot soup and garnish with shrimp, meat slices, spring onion and crispy shallots.

• Serve hot.