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Rice Vermicelli with Fishball
Hawker • Singapore
How to Make Rice Vermicelli with Fishball (Traditional & Healthy Version)
Rice Vermicelli with Fishball, known locally as 'Mee Tai Bak with Yu Wan', is a classic dish found in Singapore’s vibrant hawker centres and kopitiams. This dish embodies the essence of Singaporean comfort food, combining silky rice vermicelli noodles (bee hoon) with tender, bouncy fishballs in a light, fragrant broth. It is a lunchtime staple that appeals to all ages, offering both simplicity and satisfying flavour. The origins of Rice Vermicelli with Fishball are deeply rooted in Singapore’s multicultural history, reflecting the fusion influences from Chinese communities that have shaped local cuisine. The clean taste and versatility have made it a favourite among health-conscious diners, and it is a dish you’ll often see enjoyed in bustling kopitiams, especially during lunch hours when Singaporeans gather for a quick, nourishing meal. The gentle umami of fishballs, aromatic soup, and crunchy vegetables create a wholesome balance, making it an ideal choice for those seeking nutritious, yet authentic Singaporean food.
Ingredients(for 1 bowl per serving, typical hawker portion)
- 120g Rice vermicelli (bee hoon) (soaked in water)
- 12 pieces Vegetarian fishballs (Yu Wan, plant-based version)
- 700ml Vegetable broth (low sodium)
- 60g Bean sprouts (taugeh)
- 50g Bok choy or chye sim (local leafy greens)
- 1 small Carrot (julienned)
- 2 stalks Spring onion (finely sliced)
- 1 tbsp Fried shallots (for garnish)
- 1/4 tsp White pepper
- 1 tbsp Light soy sauce (low sodium)
- 1/2 tsp Sesame oil - optional
Instructions
- 1
Soak rice vermicelli in room temperature water for 10 minutes until softened. Drain well.
10 minutes
Do not oversoak to prevent noodles from getting mushy.
- 2
Bring vegetable broth to a gentle boil in a pot. Add white pepper and light soy sauce.
5 minutes
Use low sodium broth for a healthier option.
- 3
Add vegetarian fishballs into the broth and simmer for 5 minutes until heated through.
5 minutes
Fishballs are ready when they float to the surface.
- 4
Blanch bean sprouts, bok choy, and carrots in the broth for 1 minute. Remove and set aside.
2 minutes
Blanch vegetables briefly to retain crunch and nutrients.
Why This Dish is Healthy
This dish is a healthy choice due to its low-fat profile, high vegetable content, and moderate portion size. The use of rice vermicelli, which is gluten-free, makes it suitable for those with wheat sensitivities. Vegetarian fishballs reduce cholesterol and saturated fat while maintaining protein levels. With minimal added oils and fresh produce, it supports weight management and overall wellness. The light broth keeps sodium in check, making it a smart lunch for calorie-conscious individuals.
Rice Vermicelli with Fishball is a well-balanced meal, offering complex carbohydrates from rice noodles, protein from vegetarian fishballs, and fibre from fresh vegetables. It is low in saturated fat and cholesterol, especially when using plant-based fishballs and low sodium broth. The inclusion of leafy greens and carrots provides vitamins A, C, and K, while bean sprouts add micronutrients like folate and iron. This meal is suitable for vegetarians and can be adapted for vegan diets. The broth is light, avoiding excess oil, making it heart-friendly and easy on digestion.
Pro Tips
- 💡Tip 1: Use fresh, high-quality vegetarian fishballs for best texture.
- 💡Tip 2: Garnish with fried shallots just before serving to retain crunch.
- 💡Tip 3: Adjust soy sauce to taste, but keep sodium low for health.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep broth and noodles separate to prevent sogginess. Reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
