Bee Hoon

Origin

Bee hoon (or bihun) is the Hokkien name for thin rice vermicelli common throughout Southeast Asia. In Singapore and Malaysia it appears in everything from breakfast stir-fries to rich coconut soups and festive spreads.

How to make them

1. 01

   Soak dried bee hoon in warm water until pliable; drain well.

2. 02

   For soup, add to hot broth just until tender.

3. 03

   For frying, stir-fry aromatics first, then noodles and sauce over high heat.

4. 04

   Avoid over-soaking—mushy vermicelli breaks apart in the wok.

Storage

Dried bee hoon keeps up to 2 years cool and dry. Soaked noodles should be cooked the same day. Leftovers refrigerate 1–2 days.

Popular dishes

• Bee Hoon Goreng

  Spicy stir-fried rice vermicelli with vegetables, egg, and sambal.

• Fried Bee Hoon

  Light breakfast-style fried vermicelli often served with fried egg.

• Claypot Bee Hoon

  Vermicelli simmered in a savory claypot broth with seafood or minced pork.

• Satay Bee Hoon

  Rice vermicelli dressed in a rich peanut satay gravy.

• Fish Soup Bee Hoon

  Clear fish broth with soft vermicelli and sliced fish.