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Bee Hoon Fishball
Lunch • Singapore
How to Make Bee Hoon Fishball (Traditional & Healthy Version)
Bee Hoon Fishball, a beloved staple of Singaporean kopitiams and hawker centres, brings together silky rice vermicelli (bee hoon) and bouncy vegetarian 'fishballs' in a light, flavorful broth. This dish is an iconic comfort food, capturing Singapore's multicultural palate and inventive spirit. Traditionally enjoyed as a quick lunch or a hearty breakfast, it's cherished for its simplicity, affordability, and satisfying taste. In Singapore, Bee Hoon Fishball is not just food—it's a cultural experience. The sight of steaming bowls lining up at the kopitiam, the aroma of garlic and white pepper wafting through the air, and the gentle slurp of noodles evoke nostalgic memories for many locals. Vegetarian adaptations of this classic are increasingly popular, celebrating the fusion influences of Singapore’s diverse communities while catering to modern dietary preferences. This healthy version retains the authentic flavors you love, with wholesome ingredients and mindful preparation, making it an ideal choice for anyone tracking their calories yet craving true Singaporean taste.
Ingredients(for 1 large bowl (approx. 400g per serving))
- 120g Dried bee hoon (rice vermicelli) (soaked for 10 minutes)
- 10 pieces Vegetarian fishballs (available at wet markets or NTUC)
- 1 litre Low-sodium vegetable stock (homemade or store-bought)
- 100g Fresh cai xin (choy sum) (washed and cut into 5cm lengths)
- 1 small Carrot (julienned)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (use reduced-sodium if possible)
- 1/2 tsp White pepper powder
- 2 stalks Spring onion (finely chopped for garnish) - optional
- 1 tsp Sesame oil (for drizzling) - optional
Instructions
- 1
Soak the dried bee hoon in warm water for 10 minutes until softened, then drain.
10 minutes
Do not over-soak bee hoon to prevent it from becoming mushy.
- 2
In a large pot, heat a splash of water (or 1/2 tsp oil for flavor) and sauté minced garlic until fragrant.
2 minutes
Use water sauté for an oil-free, healthier broth.
- 3
Pour in the vegetable stock and bring to a rolling boil.
2 minutes
Homemade stock enhances the soup’s natural sweetness.
- 4
Add the vegetarian fishballs and simmer for 5 minutes until they float.
5 minutes
Do not overcook fishballs to keep them bouncy.
Why This Dish is Healthy
Opting for a vegetarian version of Bee Hoon Fishball reduces overall fat and cholesterol content, making it heart-friendly and suitable for weight management. The use of low-sodium broth and minimal oil helps support healthy blood pressure levels. This recipe is rich in vitamins, minerals, and antioxidants from the vegetables while still delivering the authentic flavors of Singaporean hawker fare. It’s a satisfying yet light meal, perfect for those tracking their nutrition or seeking a healthy lunch option.
This vegetarian Bee Hoon Fishball is naturally low in saturated fat and high in dietary fiber, thanks to the inclusion of fresh vegetables like choy sum and carrots. Rice vermicelli provides easily digestible carbohydrates for quick energy, while vegetarian fishballs offer plant-based protein. The clear vegetable broth is light yet flavorful, and the absence of deep-frying keeps calories in check. Essential vitamins such as vitamin A (from carrots), vitamin C, and calcium (from greens) make this dish a nutritious choice for daily meals.
Pro Tips
- 💡Use fresh wet market vegetables for maximum flavor and nutrition.
- 💡Soak bee hoon just until softened to avoid soggy noodles.
- 💡A dash of white pepper gives the soup an authentic Singaporean kick.
Storage & Serving
Store the soup and bee hoon separately in airtight containers in the fridge for up to 2 days. Reheat the broth gently and blanch bee hoon just before serving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
