Mee Hoon Sup Daging (Rice Vermicelli Beef Soup Noodles)

Cooks in 40 minutes     Serves 4    
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  • 3 tablespoon cooking oil
  • 1 bowl thin sliced boneless beef
  • Water 2 litres or as needed
  • Salt to taste
  • 1/3 teaspoon black pepper (ground)
  • 2 tablespoon crisp fried shallots (bawang goreng)
  • 4 shallots (thinly sliced)
  • 3 cloves garlic (thinly sliced)
  • 1/2 cup Chinese celery leaves (daun sadri) - thinly sliced
  • 1 inch ginger (pounded)
  • Penumis (2 anise, 1 inch cinnamon stick, 2 cardamon)
  • 1 pack Yeos Rice Vermicelli (375 gram) - blanched in hot water until soften but not cooked
  • 2 small/tiny asam keping or 1 teaspoon lime juice
  • 1/3 teaspoon sugar
  • 1 small packet Spices/Rempah Soto/Sup Adabi - Item is available to purchase at selerakuAPPETITO online shop
  • Dried vermicelli- deep fried for 5 seconds until fluff up/crispy.
  • 1/2 bowl cleaned, washed beansprouts - blanched


  • Rice Verrmicelli:
  • In a large bowl, blanched the noodles with hot water until soften. There is an option to add a bit of yellow food colourings to the noodles to make it looks more interesting.
  • Beef Soup:
  • Heat cooking oil in a casserole dish or pot with lid.
  • Saute the penumis, onion, garlic and ginger until fragrant.
  • Add the beef, Rempah Sup Bunjut/Soto (Readymade Soup Spices) and water.
  • Cover the lid and simmer until the beef soft, tender and juicy cooked.
  • When the beef already cooked, add in asam keping (dried sour fruit or lime juice) and sprinkle the ground black pepper.
  • Add in salt to taste.
  • Add in little bit of sugar (1/3 TEAspoon).
  • Stir well and turn off the heat.
  • To serve:
  • Place the soften rive vermicelli in a bowl.
  • Pour in the hot boiled beef soup over the noodles.
  • Garnish with the beef meat and fried dried vermicelli.
  • Serve while still hot with beansprouts, thinly sliced Chinese celery leaves (daun sadri), fried crisp shallots (bawang foreng), birds eye chillies mixed with sweet/light soya sauce.

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