Bihun Sup

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 100 g chicken breast100g

Carbs· 1

  • 50 g rice vermicelli (dry, softened)(staple)50g

Vegetables· 5

  • 50 g bean sprouts50g
  • 20 g shallots (sliced)20g
  • 6 g garlic (minced)(staple)6g
  • 6 g ginger (sliced)(staple)6g
  • 12 g spring onion (chopped)12g

Spices· 3

  • 4 g chicken stock cube (~½ cube)(staple)4g
  • pinch of white pepper(staple)1g
  • pinch of salt(staple)2g
  1. 8 min · hands-free

    Bring 600 ml water with the ginger, garlic and chicken breast to a boil, then simmer 8 min; lift out the chicken, let it rest and shred it.

    Why? Poaching the whole breast gently in the water lets its juices become a natural stock, and the meat stays far more tender than boiling it in pieces.

    Tip: Rest the breast 3 min before shredding so the juices stay in and the strands hold together.

    08:00

    Next up:Season the broth with the half stock cube, white pepper and a little salt, keeping it at a gentle simmer.

  2. Season the broth with the half stock cube, white pepper and a little salt, keeping it at a gentle simmer.

    Why? The breast already gives the broth its savour, so half a stock cube is enough to round it out — keeping sodium in check matters especially during a fat-loss phase.
    Watch out: Stock cubes are already salty — taste before adding any salt.

    Next up:In a dry small pan, slowly fry the sliced shallots over medium-low heat until golden and crisp, then set aside.

  3. In a dry small pan, slowly fry the sliced shallots over medium-low heat until golden and crisp, then set aside.

    Why? Hawker versions deep-fry a big scoop of shallots and drizzle the oil over, adding lots of calories; a dry pan caramelises the shallots' own sugars for the same aroma with almost no oil.

    Tip: Pull them off the heat at golden — residual heat keeps browning them, so don't wait for fully dark.

    Next up:Put the softened vermicelli and bean sprouts in a bowl, pour over the piping-hot broth, top with the shredded chicken, spring onion and crisp shallots.

  4. Put the softened vermicelli and bean sprouts in a bowl, pour over the piping-hot broth, top with the shredded chicken, spring onion and crisp shallots.

    Why? The hot broth cooks the vermicelli and sprouts on contact so they stay springy and crisp; the finished bowl is high in protein, barely any oil, warming yet light.

    Tip: For a lift, squeeze in lime and add a few bird's-eye chili slices.