Malaysian and Singaporean · dinner
Mee Siam A Malaysian and Singaporean noodle dish of rice vermicelli in a sweet, sour and savory tamarind-and-chili gravy, topped with egg, tofu, prawns, bean sprouts and lime. Good for breakfast or any time of day.
total 1 hr
prep 20 min
cook 40 min
servings 4 Keep this recipe Add a copy of Mee Siam to your Saucepan library.
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Back to 4 servings spice paste 30 g dried chilies, about 30 stalks, soaked in boiling water 5 minutes, drained and cut small 50 g shallots or red onion, roughly chopped 20 g garlic, about 4 to 5 cloves 40 g dried shrimp, rinsed, soaked in warm water 5 minutes, soaking water kept gravy 60 g taucheo (fermented yellow soybean paste), mashed; rinse briefly if very salty 1 liter water 1.5 tbsp tamarind paste, plus more to taste 1 tbsp sugar, plus more to taste 1 piece dried tamarind slices, optional 0.5 tsp salt, plus more to taste 60 ml neutral oil, divided noodles 200 g dried rice vermicelli (bee hoon), uncooked 0.5 cup water 1 tsp salt 1 tsp sugar 2 tbsp neutral oil 50 g bean sprouts, about 1/2 cup toppings 4 hard-boiled eggs, halved cooked prawns, to top fried tofu puffs (taupok), cut into cubes Chinese chives, cut into 1.5 cm lengths 4 calamansi limes or small limes, halved, to squeeze over
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1 Step 1: Blend the soaked chilies, shallots, garlic and dried shrimp with the shrimp soaking water, adding a little more water only if needed, to a smooth paste. Divide into two equal portions.2 Step 2: Heat 2 tablespoons of the oil over low to medium heat. Fry one portion of the paste for 5 to 10 minutes, stirring, until thickened, darker and fragrant with red oil separating around it.3 Step 3: Add the mashed taucheo to the fried paste and mix well. Pour in the water, then add the tamarind paste, sugar, and the dried tamarind slices (if you're using them). Bring the pot to a boil.4 Step 4: Reduce to a simmer and cook about 5 minutes. Taste and adjust with more tamarind, sugar or salt. Keep warm.5 Step 5: Soak the rice vermicelli in hot water following the package directions until just softened, then drain well.6 Step 6: Heat the remaining oil in a wok over low to medium heat. Fry the second portion of paste for 5 to 10 minutes until thickened and fragrant.7 Step 7: Add 1/2 cup water, the salt and sugar, and bring to a gentle boil.8 Step 8: Toss in the drained vermicelli until coated, then add the bean sprouts and cook 1 to 2 minutes until softened and heated through. Adjust seasoning.9 Step 9: Divide the fried noodles among bowls, ladle the hot gravy over, and top with egg, prawns, tofu puffs and chives. Serve with lime to squeeze over.getsaucepan.com/r/4fe5a00f-f06f-5127-a900-3d576184ef08
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