Let’s get this out of the way: this recipe isn’t authentic bee hoon soup. It’s more like bee hoon soup for people who live in the Bay Area and can’t properly source ingredients to recreate what they ate in Singapore (aka myself).
Typically, bee hoon soup is redolent with fish heads (or fish balls or fish slices) and rice vermicelli. The broth and other ingredients may vary but there is always a healthy topping of fried shallots sitting a atop a flavorful broth. For my version, I used roe-filled fish balls not because they’re authentic but because they are delicious. Instead of adding pork to the stock, I substituted with chicken. It’s not quite the same bee hoon soup that I ate at Maxwell Road Hawker Centre, but whatever unique touches you add to this soup, the result is still comfort in a bowl.
12 ounces dried rice vermicelli, soaked to soften
1/2 pound bean sprouts, washed and drained
1 small bunch choy sum or spinach, blanched, drained, and cut into 2-inch lengths
7 cups chicken stock
1 tablespoon vegetable oil
24 fish balls
1 or 2 fried fish cakes, sliced
2 green onions, thinly sliced
crisp-fried shallots, to garnish
thinly sliced red chili and soy sauce, to garnish
1. Put the rice vermicelli in a saucepan of boiling water and simmer until al dente. Drain and divide the cooked vermicelli among 6 soup bowls. Add the bean sprouts and cooked vegetables to each portion and set aside.
2. Bring the chicken stock to a boil, add the fish balls, lower heat, and simmer for 10 minutes, then add the fish cake and simmer for another 2 minutes, until cooked through. Add salt to taste.
3. Put some of the soup, fish balls, and fish cakes in each bowl, then sprinkle with green onions and crisp-fried shallots. Serve hot with sauce bowls of sliced red chili in light soy sauce, if desired.