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Rice Noodle Soup

Rice noodle soup (Bee Thai Bak) is quick, flavorful, and perfect for busy days! I’m a big fan of Bee Thai Bak—it’s springy and easy to eat, and I’ve included ingredient alternatives so you can make it your own, all ready in just 15 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 bowls
Calories: 556 kcal
Course: Soup
Cuisine: Malaysian

Ingredients

Toppings:
  • garlic oil
  • 1 stalk scallion cut into small rings

Instructions

    Cup of Yum
  1. Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
  2. To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
  3. Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.

Notes

  • I blanch the rice noodles for just a few seconds. Once they’re soft but still have a little bite, I drain them well to make sure they don’t soak up too much water and affect the broth.
  • I cook minced pork, shrimp, and fish balls just long enough to keep everything tender—about 1 to 2 minutes—making sure not to overcook them.
  • While the broth is simmering, I skim off any foam that rises to the top. This helps keep the broth nice and clear, so it stays smooth and tasty.

Nutrition Information

Serving 2bowls Calories 556kcal (28%) Carbohydrates 96g (32%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 76mg (25%) Sodium 1164mg (49%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 2bowls

Amount Per Serving

Calories 556

% Daily Value*

Serving 2bowls
Calories 556kcal 28%
Carbohydrates 96g 32%
Protein 16g 32%
Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 1164mg 49%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.