Rice Noodle Soup
Rice noodle soup (Bee Thai Bak) is quick, flavorful, and perfect for busy days! I’m a big fan of Bee Thai Bak—it’s springy and easy to eat, and I’ve included ingredient alternatives so you can make it your own, all ready in just 15 minutes!
Servings: 2 bowls
Ingredients
- 12 oz (360g) rice noodle
- 1 3/4 cups chicken broth
- 1 1/2 cups water
- 3 oz (90g) minced pork
- 6-8 fish balls
- 6 medium-sized shrimp shelled and deveined
- 1 teaspoon fish sauce or to taste
- 3 dashes white pepper powder
Toppings:
- Garlic oil
- 1 stalk scallion cut into small rings
Instructions
- Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
- To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
- Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.
Video
Notes
- I blanch the rice noodles for just a few seconds. Once they’re soft but still have a little bite, I drain them well to make sure they don’t soak up too much water and affect the broth.
- I cook minced pork, shrimp, and fish balls just long enough to keep everything tender—about 1 to 2 minutes—making sure not to overcook them.
- While the broth is simmering, I skim off any foam that rises to the top. This helps keep the broth nice and clear, so it stays smooth and tasty.
Nutrition
Serving: 2bowls | Calories: 556kcal | Carbohydrates: 96g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 1164mg | Fiber: 2g | Sugar: 1g