Rice Vermicelli Soup with Ginger & Fried Egg

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets



Ingredients A (Soup):

4 cups water

30g peeled anchovy (washed and drained)

30g young ginger (washed and smashed)

Ingredients B:

2 tbsp extra virgin sesame oil

100g young ginger (scraped, washed, smashed and chopped finely)

2 kampung eggs (whisked)

Ingredients C:

A few slices lean pork

A few slices pork liver

100g rice vermicelli

3 sprigs basil (use the leaves only)


½ tsp salt

½ tsp sugar

2 tbsp Chinese cooking wine

Preparation Instructions:

  1. Soak rice vermicelli in boiled water for 5 to 10 minutes, drain and set aside.
  2. Heat up a wok and dry-fry anchovies. Pour in 4 cups of water and smashed ginger, bring to a boil over high heat. Reduce to low heat, simmer till the soup is reduced to 2 cups. Strain and set aside.
  3. Heat up sesame oil in a wok, saute chopped ginger till fragrant. Pour in whisked egg and pan-fry till both sides are golden brown.
  4. Pour in 2 cups of soup (from step 2), bring to a boil till aromatic. Add in lean pork and pork liver, cook for a while. Add in rice vermicelli, cook till the rice vermicelli soften. Lastly, add in seasonings and sprinkle with basil leaves and stir well, immediately remove from heat. Serve hot.

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