Fried Tom Yam Vermicelli

Name: Fried Tom Yam Vermicelli (Bihun Goreng Tom Yam)
Cuisine: Malaysian
Ingredients: Dried chillies 15 soaked, seeded and drained; Lemongrass 1 stalk, sliced; Ginger 1-cm (½-in) knob, peeled and sliced; Galangal 1-cm (½-in) knob, peeled and sliced; Dried prawns (shrimps) 70 g (2½ oz), rinsed clean, soaked in water to soften and drained; Chicken breast or thigh meat 300 g (10½ oz), sliced into bite-size pieces; Dried rice vermicelli 500 g (1 lb 1½ oz), blanched and drained; Cooking oil 1 Tbsp + more for shallow-frying; Chinese chives 10 stalks, sliced; Preserved soy bean paste (tau cheo) 2 Tbsp; Shallots 8, peeled; Garlic 3 cloves, peeled; Kaffir lime leaves 2, shredded; Bean sprouts 200 g (7 oz), tailed if desired and rinsed clean; Coriander leaves (cilantro) 5 sprigs; Sugar to taste; Red chilli 1, seeded and sliced; Dried prawn (shrimp) paste (belacan) 2 tsp, toasted; Fish sauce 4 Tbsp; Firm bean curd 3 pieces, cut into bite-size pieces; Fish cakes (optional) 2 pieces, cooked and sliced thinly

Bihun Goreng Tom Yam

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 1 Tbsp + more for shallow-frying
Chicken breast or thigh meat 300

Asia
Malaysia
Preserve
Main course
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.
Heat 1 Tbsp oil in a wok. Fry chicken until lightly browned. Remove and set aside.
Add sufficient oil to wok for shallow-frying and reheat. Fry bean curd pieces until