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Fishball Soup with Rice Vermicelli
Hawker • Singapore
How to Make Fishball Soup with Rice Vermicelli (Traditional & Healthy Version)
Fishball Soup with Rice Vermicelli is a beloved staple in Singaporean hawker culture, often found steaming at bustling kopitiams across the island. This light yet flavorful noodle soup features bouncy fishballs, silky rice vermicelli (bee hoon), and a clear, aromatic broth. Rooted in Southeast Asian influences, the dish reflects Singapore's multicultural food scene, blending Teochew and local flavors for a uniquely comforting bowl. Its appeal lies in both its simplicity and the fresh, clean taste that makes it a popular lunch choice among Singaporeans. In Singapore, Fishball Soup with Rice Vermicelli is more than just a meal—it's a reflection of the city’s vibrant food heritage. Hawkers often serve it with a variety of toppings, from leafy greens to fried shallots, offering a fusion of textures and flavors. The dish’s mild, umami-rich broth and springy fishballs are familiar to anyone who has dined at a neighbourhood kopitiam. Health-conscious diners love it for being light on oil and packed with protein, making it ideal for those watching their calorie intake. Whether you’re seeking a nourishing lunch or a quick meal, this recipe delivers authentic taste with a wholesome twist.
Ingredients(for 1 bowl with 100g rice vermicelli and 6 fishballs)
- 200g Rice vermicelli (bee hoon) (soaked)
- 12 pieces Fresh fishballs (from local wet market)
- 1 litre Vegetable stock (homemade or low-sodium)
- 100g Bok choy (sliced)
- 50g Carrots (julienned)
- 2 stalks Spring onions (chopped)
- 2 tbsp Fried shallots (local garnish) - optional
- 1/2 tsp White pepper (freshly ground)
- 1 tbsp Light soy sauce (optional for seasoning) - optional
- 2 cloves Garlic (minced)
Instructions
- 1
Soak the rice vermicelli (bee hoon) in warm water for 5-10 minutes until soft. Drain and set aside.
5 minutes
Do not oversoak bee hoon; it should be just tender.
- 2
Heat a pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
1 minute
Use minimal oil or water sauté for a healthier option.
- 3
Pour in the vegetable stock and bring to a gentle boil.
5 minutes
Use homemade stock for better flavor and lower sodium.
- 4
Add carrots and bok choy to the broth. Simmer for 3-4 minutes until vegetables are tender.
4 minutes
Keep veggies crisp for more nutrients.
Why This Dish is Healthy
This dish is a healthy choice because it uses fresh ingredients, minimal oil, and avoids deep-frying. The clear soup base is low-calorie, and the inclusion of vegetables boosts nutritional content. Fishballs offer lean protein, making it filling without excess fat, while rice vermicelli ensures sustained energy. It’s ideal for those seeking a balanced, light lunch typical of Singapore hawker meals.
Fishball Soup with Rice Vermicelli is naturally low in fat and calories due to its clear broth and lean fishballs. The rice vermicelli provides energy through complex carbohydrates, while bok choy and carrots contribute fiber, vitamins A and C, and minerals like calcium and potassium. Fishballs are a source of protein, and using vegetable stock keeps the dish vegetarian and high in antioxidants. Minimal oil and sodium make it suitable for heart health and weight management.
Pro Tips
- 💡Tip 1: Use fresh fishballs from local markets for authentic taste and texture.
- 💡Tip 2: Prepare vegetable stock in advance for a richer, healthier broth.
- 💡Tip 3: Add bee hoon just before serving to prevent it from becoming mushy.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking noodles and fishballs. Do not freeze as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
