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

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

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Ingredients

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