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Mee Siam Rice Vermicelli in Spicy Gravy:Recipe

Mee Siam (Rice Vermicelli in Spicy Gravy)

Introduction: Mee Siam is a beloved Southeast Asian dish that combines rice vermicelli with a rich, spicy, and tangy gravy. This dish is a medley of flavors, with the heat of chillies, the richness of coconut milk, and the tartness of tamarind crting a harmonious balance. Traditionally served as a hearty meal, Mee Siam is perfect for those who crave a spicy, comforting dish that showcases the vibrant culinary traditions of Southeast Asia.

Why You’ll Love This Recipe:

  • Bursting with Flavor: The combination of spice paste, coconut milk, and tamarind gives the dish a complex, layered flavor profile.
  • Authentic Experience: Mee Siam is a traditional dish that offers a taste of Southeast Asian street food in the comfort of your own home.
  • Versatile Meal: Serve it as a main course for lunch or dinner, or even as a dish for special occasions and gatherings.
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Servings 4
Calories 530
Description

Mee Siam is versatile and can be served as a main course for lunch or dinner. It’s also an excellent choice for special occasions, family gatherings, or even as a dish for potlucks. Its vibrant flavors and rich, spicy gravy make it a crowd-pleaser.

Ingredients
    For the Main Dish:
  • Cooking oil for deep-frying
  • 2 each 200 g / 7 oz firm bean curds (cut into small cubes)
  • 500 g bean sprouts (1 lb 1½ oz)
  • 375 g cooked prawns, peeled (12 oz)
  • 85 g chives (kucai) or spring onions (scallions), cut into 2.5-cm (1-in) lengths (3 oz)
  • 500 g rice vermicelli, soaked to soften and drained (1 lb 1½ oz)
  • 3 eggs, hardboiled, peeled, and halved
  • 2 limes or lemons, halved
    • For the Spice Paste:
  • 10 dried red chillies, soaked and drained
  • 12 shallots
  • 1 stalk of lemongrass
  • 1 tsp dried prawn (shrimp) paste (belacan) (shrimp)
  • 3 Tbsp cooking oil
  • 2 Tbsp salted soy beans (taucheo)
  • 1 tsp salt
  • 1 Tbsp sugar
    • For the Gravy:
  • 1.25 litres coconut milk (40 fl oz / 5 cups)
  • 60 ml tamarind concentrate (2 fl oz / ¼ cup)
  • 125 ml warm water (4 fl oz / ½ cup)
Instructions
  1. Prepare the Spice Paste:
      • Combine the dried red chillies, shallots, lemongrass, and dried prawn paste in a blender or food processor. Blend until a smooth paste forms.
      • Heat 3 Tbsp of cooking oil in a wok over medium heat. Add the spice paste and stir-fry for 3–4 minutes until fragrant.
      • Add the salted soy beans, stir-fry for 1 minute, then sprinkle in the salt and sugar. Continue frying for another minute. Remove half of this mixture to prepare the gravy and set aside the remaining mixture in the wok.

    •  

  2. Prepare the Gravy:
    • In a large saucepan, combine the reserved half of the fried spice paste with the coconut milk. Bring the mixture to a boil, stirring constantly.
    • Add the tamarind concentrate and simmer for 2–3 minutes, stirring continuously to ensure the flavors meld together. Set aside the gravy.
  3. Fry the Bean Curd:
      • Heat oil for deep-frying in a wok or deep pan. Once hot, deep-fry the bean curd cubes until golden brown. Drain well and set aside.

    •  

  4. Stir-Fry the Ingredients:
    • Just before serving, reheat the remaining spice paste mixture in the wok over high heat. Add the bean sprouts and stir-fry for 1 minute.
    • Add half of the cooked prawns and half of the chopped chives or spring onions. Stir-fry for about 30 seconds until everything is well combined.
    • Gradually add the soaked and drained rice vermicelli to the wok, stirring vigorously to mix the noodles with the other ingredients. Repeat until all the vermicelli is used up.
  5. Assemble and Serve:
      • Transfer the stir-fried vermicelli mixture to a large serving dish.
      • Arrange the remaining prawns, chives or spring onions, hardboiled eggs, and fried bean curd on top.
      • Ladle the prepared gravy over the dish, ensuring the noodles are well-coated.
      • Serve immediately with lime or lemon halves on the side for an extra tangy kick.

     

Nutrition Facts
Amount Per Serving
Calories 530kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 20g100%
Trans Fat 6g
Cholesterol 180mg60%
Sodium 920mg39%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 8g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Success:

  • Balancing Flavors: Adjust the amount of tamarind concentrate based on your preferred level of tartness. Some may prefer a more tangy gravy, while others might like it milder.
  • Crispy Bean Curd: Ensure the oil is hot enough before frying the bean curd to achieve a golden, crispy exterior.
  • Spice Level: For a spicier dish, add more dried chillies to the spice paste or include fresh chillies in the stir-fry.

Health Benefits:

  • Protein-Rich: Prawns and eggs provide a good source of protein, essential for muscle repair and growth.
  • Fiber-Packed: Bean sprouts and chives add dietary fiber, aiding digestion and promoting gut health.
  • Low in Calories: Rice vermicelli is low in calories, making this dish a lighter yet filling option.

When to Serve: Mee Siam is versatile and can be served as a main course for lunch or dinner. It’s also an excellent choice for special occasions, family gatherings, or even as a dish for potlucks. Its vibrant flavors and rich, spicy gravy make it a crowd-pleaser

Keywords: mee siam recipe, spicy rice vermicelli, Southeast Asian noodles, coconut milk gravy, tangy noodle dish, traditional Mee Siam, easy Asian recipes
Read it online: https://thekiwix.com/recipe/mee-siam-rice-vermicelli-in-spicy-gravy-a-flavorful-southeast-asian-delight/