Bee Hoon Soto
Instead of using the usual yellow noodles, CHEF YUSNITA YUSOFF of Mamanda gives this robust Malay dish a twist – with rice vermicelli.
For the spice mix: 1 knob (3cm) ginger 1 tbsp minced galangal 1 red onion, quartered 4 cloves garlic 1 tbsp ground coriander 1 tbsp white peppercorns 2 tbsp water 2 tbsp oil 3 cloves 1 cinnamon stick 3 star anise 2 stalks lemongrass 5 cardamom pods 1 chicken, quartered 1 litre water 400g rice vermicelli, blanched A handful of bean sprouts, blanched Coriander and fried shallots,
1 Blend all the ingredients for the spice mix and set aside.
2 In a large stockpot, heat the oil over medium heat. Add the cloves, cinnamon stick, star anise, lemongrass, and cardamom pods. Stir-fry for 2min until fragrant.
3 Add the spice mix and cook until the mixture is almost dry.
4 Add the chicken and water and bring it to the boil. Cover and simmer for 45min.
5 Remove the chicken from the broth and shred the meat.
6 Divide the vermicelli into 4 bowls and top with bean sprouts and shredded chicken. Pour the hot broth over, garnish with coriander and fried shallots.