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Bihun Sup – Rice Noodle Soup with Chicken
In Malaysia you eat bihun sup for breakfast, as a quick lunch or when you are sick. Bihun are thin rice noodles that you soak briefly and put in the bowl with shredded chicken and sprouts. Over them goes a clear chicken broth with ginger, cinnamon and star anise. Fried onions and celery leaves add fragrance. At the table you dip the meat in soy sauce with chopped bird's eye chilies.
Bihun Sup – Rice Noodle Soup with Chicken
Laura Chen
4
15 minutes
1 hour
415
Malaysian
Soup
Bihun Sup is the everyday Malaysian soup of thin rice noodles in a clear chicken broth with cinnamon and star anise. Malaysian soto ayam also gets a turmeric and galangal paste and rice cubes. Bihun sup stays light and mild, and you season it at the table with chili soy sauce.
Ingredients
For the broth:
- 800 g bone-in chicken thighs
- 2 l water
- 1 onion, halved
- 4 garlic cloves, lightly crushed
- 3 cm ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 1 tsp white peppercorns
- 2 tsp salt
For the bowls:
- 200 g bihun (thin rice noodles)
- 150 g bean sprouts
- 10 g celery leaves, chopped
- 2 scallions, sliced into rings
- 3 tbsp fried onions
For the chili dip:
- 4 tbsp light soy sauce
- 4 red bird's eye chilies, sliced into rings
- 1 tsp lime juice
Instructions
- Put the chicken on with 2 l of cold water, bring to a boil and skim off the foam for 5 minutes.
- Add the onion, garlic, ginger, cinnamon, star anise, pepper and salt and simmer the broth gently for 45 minutes.
- Lift out the chicken, let it cool for 10 minutes and pull the meat from the skin and bones. Strain the broth and taste it.
- Soak the bihun in hot water for 5 minutes, until pliable, and drain.
- Stir the soy sauce, chilies and lime juice into the dip.
- Blanch the sprouts in the boiling broth for 30 seconds.
- Divide the bihun, sprouts and chicken among 4 bowls and pour the boiling hot broth over them. Sprinkle with the celery leaves, scallions and fried onions and serve with the dip.
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