Spicy Stir-Fried Rice Vermicelli

Name: Spicy Stir-Fried Rice Vermicelli (Mee Siam)
Yield: Makes 4–6 servings
Cuisine: Thai
Ingredients: 3 Chinese chives or regular chives, cut into 1-inch (2.5-cm) lengths; 3 Chinese chives or regular chives, cut into 1-inch (2.5-cm) lengths; ½ teaspoon fine sea salt; 2 cups (180 g) bean sprouts; 1 medium-hot finger-length red chili, such Fresno, cayenne, or serrano, seeded (optional) and thinly sliced; 1 medium-hot finger-length red chili, such Fresno, cayenne, or serrano, seeded (optional) and thinly sliced; Egg Ribbons; 1 medium-hot finger-length red chili, such Fresno, cayenne, or serrano, seeded (optional) and thinly sliced; ½ lb (225 g) fried tofu puffs, halved; 1–1¼ cups (240–300 ml) low-sodium chicken stock; 3 tablespoons vegetable oil, divided; ½ lb (225 g) medium (41/50) raw shrimp, peeled and deveined; 3 tablespoons shaved palm sugar or brown sugar; 2 tablespoons fish sauce; ¾ cup (180 ml) Air Asam or 1¼ cups (300 ml) store-bought tamarind concentrate; 3 tablespoons shaved palm sugar or brown sugar; 4 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 4 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 4 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 4 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 1 teaspoon Terasi Bakar (optional); 3 tablespoons yellow bean sauce or tauco; 3 tablespoons yellow bean sauce or tauco; ½ cup (20 g) dried shrimp, soaked and drained (optional); 6 cloves garlic, smashed; 12 Asian shallots or 6 European shallots, chopped; 12 Asian shallots or 6 European shallots, chopped; 10 oz (285 g) rice vermicelli; 4 key limes or 2 Persian limes, halved or cut into wedges; 1 medium-hot finger-length red chili, such Fresno, cayenne, or serrano, seeded (optional) and thinly sliced

Mee Siam

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

The name of this popular dish in Singapore and Malaysia comes from the old name for Thailand—Siam. In fact, its sweet and sour flavors are reminiscent of pad Thai. I could easily buy mee Siam at my school canteen or at the neighborhood hawker center for breakfast or lunch. There are two versions of mee Siam—one with broth, and one that’s dry. Julia makes the brothy version, while I like to make the dry version and it’s the recipe I offer you here.

Ingredients

Asia
Thailand
Singapore
Indonesia
Malaysia
Lunch
Breakfast
South East Asia

Ingredients

Method