How to Make Fish Soup Bee Hoon (Traditional & Healthy Version)
Fish Soup Bee Hoon is a beloved comfort food in Singapore, found in bustling kopitiams and hawker centres across the island. This clear, aromatic fish broth served with silky rice vermicelli (bee hoon) is an iconic lunch staple, cherished for its light yet satisfying profile. The dish originated as a humble meal, often prepared by Teochew hawkers using fresh local fish, and has evolved with fusion influences, sometimes featuring evaporated milk for a creamy twist. Today, Fish Soup Bee Hoon stands out in Singaporean cuisine for its nourishing qualities and delicate balance of flavors—savory, slightly sweet, and often enhanced by fried shallots or tangy preserved vegetables. The taste and nutritional benefits make it a top choice for health-conscious eaters. Cooks appreciate how easily it adapts to individual tastes, with options for lean fish, extra greens, or wholegrain noodles. At lunchtime, Singaporeans from all walks of life flock to kopitiams for a bowl of Fish Soup Bee Hoon, making it a true reflection of the country’s multicultural hawker food culture. This recipe offers an authentic yet health-conscious approach, fitting seamlessly into modern calorie tracking lifestyles while celebrating Singapore’s rich culinary heritage.
Ingredients
Step-by-step instructions
Step 1 · Soak bee hoon (rice vermicelli) in room-temperature water for 10 mi...
Soak bee hoon (rice vermicelli) in room-temperature water for 10 minutes until soft. Drain and set aside.
Step 2 · Heat oil in a pot over medium flame
Heat oil in a pot over medium flame. Sauté ginger and garlic until fragrant.
Step 3 · Add fish fillet slices and sear lightly for 1 minute
Add fish fillet slices and sear lightly for 1 minute. Remove and set aside.
Step 4 · Pour in 600ml water
Pour in 600ml water. Add cabbage and tomatoes. Bring to a gentle boil.
Step 5 · Return fish fillets to the pot
Return fish fillets to the pot, add soy sauce, salt, and pepper. Simmer for 5 minutes until fish is cooked and broth is aromatic.
Step 6 · Optional: Stir in evaporated milk for a creamy broth
Optional: Stir in evaporated milk for a creamy broth.
Step 7 · Blanch bee hoon briefly in boiling water
Blanch bee hoon briefly in boiling water, then divide into bowls. Ladle hot fish soup and ingredients over bee hoon.
Step 8 · Garnish with spring onions and fried shallots
Garnish with spring onions and fried shallots. Serve immediately.
Why this recipe is healthy
This dish is an excellent healthy choice because it’s low in fat, high in protein, and packed with nutrient-dense vegetables. Fish is a great source of omega-3 fatty acids, supporting heart health. The clear broth avoids heavy oils or creams, making it light yet filling for lunch. With customizable portions and fresh ingredients, it’s ideal for weight management and supports a nutritious lifestyle.
A note on tradition
Fish Soup Bee Hoon is a classic Singaporean hawker dish, often enjoyed for lunch at kopitiams and food centres. Its roots trace back to Teochew immigrants, who introduced light fish broths to local cuisine. Over time, it became a staple for busy office workers and families seeking a wholesome, quick meal. The dish reflects Singapore’s fusion of cultures, sometimes incorporating creamy broth or fried fish for variety. It’s a symbol of everyday comfort and hawker ingenuity.