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
Step-by-step instructions
Step 1 · Soak the rice vermicelli (bee hoon) in warm water for 5-10 minutes ...
Soak the rice vermicelli (bee hoon) in warm water for 5-10 minutes until soft. Drain and set aside.
Step 2 · Heat a pot over medium heat
Heat a pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 3 · Pour in the vegetable stock and bring to a gentle boil
Pour in the vegetable stock and bring to a gentle boil.
Step 4 · Add carrots and bok choy to the broth
Add carrots and bok choy to the broth. Simmer for 3-4 minutes until vegetables are tender.
Step 5 · Gently drop fishballs into the simmering broth
Gently drop fishballs into the simmering broth. Cook for 3-5 minutes until fishballs float and are heated through.
Step 6 · Add drained rice vermicelli to the pot and warm through for 1 minute
Add drained rice vermicelli to the pot and warm through for 1 minute.
Step 7 · Season the soup with white pepper and light soy sauce to taste
Season the soup with white pepper and light soy sauce to taste.
Step 8 · Ladle soup
Ladle soup, fishballs, and vegetables into serving bowls. Garnish with spring onions and fried shallots (if using).
Why this recipe 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.
A note on tradition
Fishball Soup with Rice Vermicelli is a lunchtime staple in Singapore's heartland kopitiams and hawker centres, reflecting the city’s multicultural culinary landscape. The dish has roots in Teochew tradition and is enjoyed by locals of all ages, often served as a quick, nourishing meal. Its simplicity and adaptability make it emblematic of Singaporean fusion cuisine, especially in regions like Bedok and Tiong Bahru.