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
Step-by-step instructions
Step 1 · Soak rice vermicelli in room temperature water for 10 minutes until...
Soak rice vermicelli in room temperature water for 10 minutes until softened. Drain well.
Step 2 · Bring vegetable broth to a gentle boil in a pot
Bring vegetable broth to a gentle boil in a pot. Add white pepper and light soy sauce.
Step 3 · Add vegetarian fishballs into the broth and simmer for 5 minutes un...
Add vegetarian fishballs into the broth and simmer for 5 minutes until heated through.
Step 4 · Blanch bean sprouts
Blanch bean sprouts, bok choy, and carrots in the broth for 1 minute. Remove and set aside.
Step 5 · Add drained rice vermicelli to the pot and simmer for 1 minute
Add drained rice vermicelli to the pot and simmer for 1 minute. Stir gently to separate noodles.
Step 6 · Divide noodles and vegetables into serving bowls
Divide noodles and vegetables into serving bowls. Arrange fishballs on top. Ladle hot broth over.
Step 7 · Garnish with spring onion and fried shallots
Garnish with spring onion and fried shallots. Drizzle sesame oil if desired.
Why this recipe 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.
A note on tradition
Rice Vermicelli with Fishball is a staple in Singapore’s hawker centres, especially popular in the Central and East regions. It reflects the city’s food fusion culture, where Chinese influences meet local preferences. The dish is typically eaten for breakfast or lunch, especially by office workers and families seeking a light, nourishing meal. It exemplifies the Singaporean tradition of communal dining, often enjoyed with a side of chilli sauce and kopi at kopitiams. While not tied to festivals, it is a daily comfort food with strong nostalgic value.