Recipes
TOM YUM BEE HOON
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1 packet of Chilli Brand Rice Vermicelli (400g) | 2 dried chilies | 10 coriander roots | 4-6 tbs lime juice |
2L chicken stock | 10 stalks of lemongrass | 10-20 green chili padi | 2-4 tbs fish sauce |
Salt, to taste | 10 kaffir lime leaves | 2-4 tbs assam (tamarind paste) | 2 tbs chopped coriander |
Palm sugar, to taste | 5 slices galangal | 400g oyster mushrooms | |
2 tomatoes, quartered, deseeded | 5 shallots | 15-25 prawns, shell on |

For the Rice Vermicelli :
Soak Chilli Brand Rice Vermicelli in cold water for 10 -15 minutes till just softened. Drain and set aside.
Method :
- Boil chicken stock, salt, sugar, tomatoes, and dried chilies.
- Bruise and add lemongrass, lime leaves, galangal, shallots, coriander roots, and chili padi. Add assam. Bring to the boil.
- Add oyster mushroom and simmer till almost cooked through.
- Add prawns and cook till they turn pink.
- Turn off the heat and season with lime juice and fish sauce.
- Blanch Chilli Brand Rice Vermicelli in hot water for 5-10 minutes or until soft and ready to eat.
- Add to TomYum Soup. Garnish with coriander and serve.
* By: Chef Pamelia Chia