Monday, February 10, 2014

Mee Siam (Spicy Rice Vermicelli)

Alright guys, what's in store for all of us today? Its a noodle dish. Mee Siam/Spicy Rice Vermicelli. Mee Siam, I believe, I am not absolutely certain, I may be wrong, but I am guessing that it originated from Siam, the old name for Thailand (Thai Massaman CurryThai Salmon Noodle Soup, Thai Green Vegetable Curry, Basil Butter Prawns, Tom Yum Goong, Thai Fish Style, Mango Sticky Rice, Thai Papaya Salad, Tom Yam Steamed Fish, & Lemongrass Chilli Prawns). Most probably, lets just keep it that way, instead of debating, lets now get down on it. Recipe moment. Previously I have already shared a MEE SIAM recipe, today, I am featuring a soupy Mee Siam. For the dry version, I have already linked the recipe, its about stir frying rice noodles with chillies and sure, you can opt between shrimps, chicken, tofu and green veggies. For this soupy version, a spicy broth is ladled over noodles, garnished/topped alongside a couple of ingredients including boiled egg and veggies.

Essentially, to elevate the flavours of the broth, some ingredients are a must whereas others basically more or less I'm sure you can figure out after looking through my recipe (Vegetarian Fried Mee Hoon, Cantonese Yee Mee, Nyonya Assam Laksa, Mushroom Yee Mee Soup & Malaysian Style Fried Mee Hoon). Mee Siam is absolutely a thunder joy to our palates, also, a hearty filling meal, one which you will long for from time to time. Nothing, I bet, no other Mee Siam will presumably, I am aware that blowing my own trumpet is a disgrace,  still, you got to try this my style Mee Siam for waking up your food senses. 

For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.

Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to soften)
Tofu pok/puffs 
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste 
Simmer prawns with one cup of water till cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic and oil splits.
Pour in prawn stock and pour 2 cups of water.
Season with salt (use sparingly as taucheo is also salty) and let it simmer.
Once heated through, add lime leaves, tofu pok and pour coconut milk in.
Continue to simmer over low heat for another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and boiled egg(s).
Pour soup over and serve with lime. 
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  1. wow something new to me..looks filling and yummy

  2. I have to try this , Looks spicy and delicious.

  3. Nava, this look good, i like the dry version mee siam also, is quite a long time didn't eat, miss this.

  4. This sounds delicious ...yumm yummy :)

  5. i m hungry now...Tofu has to be substituted for veg version right ?.What about the sauce for veggie version ?.
    i recently tried peanut sauce in thai restaurant ,but it was so sweet .Can you please post some spicy peanut sauce with veggies ...

  6. looks nice...

    my recent one :

  7. Mmm...yummy....I would love a taste of that

  8. Oh Nava..this is just my kind of dish. I can never have enough of slurpy noodles. And this one has prawns and eggs...delicious! Bookmarking for future!

  9. Looks great!! I am going to try it out.. Though i'll have to think of ways to turn it into a veg dish..

  10. That looks so delicious. I would prefer the soupy kind any day. Will have to make this soon on days I crave for noodles.

  11. I know the taste and absolutely love yours....

  12. Yummy and perfectly top with my favorite eggs.


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