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Bee Hoon with Fishball
Hawker • Singapore
How to Make Bee Hoon with Fishball (Traditional & Healthy Version)
Bee Hoon with Fishball is a beloved staple in Singapore’s vibrant hawker culture, often enjoyed at bustling kopitiams and food courts across the island. This dish features silky rice vermicelli (bee hoon) paired with bouncy, flavorful fishballs in a light, aromatic broth. Rooted deeply in Singapore’s multicultural food heritage, Bee Hoon with Fishball blends Chinese culinary influences with local Southeast Asian ingredients, creating a harmonious, comforting meal. The taste profile is delicate yet satisfying, making it a popular lunch option among Singaporeans looking for something wholesome and quick. The fishballs are typically handmade, resulting in a springy texture that complements the soft bee hoon. While traditionally served as a breakfast or lunch meal, its simplicity and nutritional balance make it a go-to for health-conscious diners. With Singapore’s focus on fresh, minimally processed foods, this dish is perfect for those seeking authentic flavors without compromising on wellness. Enjoying Bee Hoon with Fishball is a testament to the island’s unique fusion cuisine, where hawker stalls proudly serve their own renditions, each with a loyal following.
Ingredients(for 1 bowl per person, typical kopitiam portion)
- 120g Rice vermicelli (bee hoon) (soaked)
- 8 pieces Fresh fishballs (local handmade preferred)
- 3 cups Vegetable broth (low sodium)
- 1 cup Bok choy (chopped)
- 1/2 cup Carrot (julienned)
- 1/2 cup Bean sprouts (fresh)
- 2 stalks Spring onions (sliced)
- 2 cloves Garlic (minced)
- 1/4 tsp White pepper (to taste)
- 1 tbsp Light soy sauce (optional) - optional
Instructions
- 1
Soak rice vermicelli (bee hoon) in hot water for 5 minutes until softened. Drain and set aside.
5 minutes
Do not over-soak bee hoon as it can become mushy.
- 2
Heat a pot over medium heat. Add minced garlic and sauté until fragrant.
2 minutes
Ensure garlic does not burn for a clean aroma.
- 3
Pour in vegetable broth and bring to a gentle boil.
5 minutes
Use low-sodium broth to keep the dish health-conscious.
- 4
Add carrots and bok choy to the boiling broth. Simmer until vegetables are tender.
4 minutes
Add vegetables according to their cooking time for best texture.
Why This Dish is Healthy
This dish is a healthy choice because it uses mostly whole, minimally processed ingredients, low-fat fishballs, and a light broth. Fresh vegetables add antioxidants and fiber, while rice vermicelli is easy to digest and suitable for gluten-sensitive individuals. The recipe avoids frying and excess oil, making it ideal for calorie-conscious eaters. It's perfect for those seeking a nutritious, balanced meal aligned with Singaporean hawker favorites.
Bee Hoon with Fishball is rich in protein from fishballs and vegetables, providing essential amino acids. Rice vermicelli is a gluten-free carbohydrate source, offering energy without heavy fats. The addition of bok choy, carrots, and bean sprouts delivers dietary fiber, vitamins A, C, and K, and minerals like potassium and magnesium. Using vegetable broth keeps sodium low and ensures the dish is cholesterol-free. Overall, this meal supports digestive health, immunity, and muscle repair.
Pro Tips
- 💡Tip 1: Always use fresh fishballs from local markets for authentic texture.
- 💡Tip 2: Soak bee hoon only until just soft to prevent mushiness.
- 💡Tip 3: Garnish with spring onions and a dash of white pepper for extra aroma.
Storage & Serving
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing as bee hoon can lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
