Seafood White Vermicelli


White Beehoon is a classic dish served everywhere from restaurants to zichar stalls.
  • 25 mins

    Cooking Time

  • Hard


  • 15 mins

    Prep Time

  • 4 People


  • 1 pks vermicelli (Bee Hoo)
  • 1/2 kg prawns, remove shell and devein
  • 1 pt squid, remove tentacles and cut into rings
  • 250 g pork belly or Lean pork, sliced
  • 300 g Cai xin, cut into sections
  • 2 eggs
  • 2 tbsp minced garlic
  • 2 shallot, chopped
  • 1 - 2 L hot water
  • 2 tbsp Knorr Ikian Bilis Stock Cubes
  • 1 tbsp fish sauce
  • 1 tsp Light soya sauce
  • 1 tsp sugar
  • 2 tbsp hua tiao wine
  • pepper

  1. Soak vermicelli in hot water till soften and drain. Set aside.

  2. Heat 1 tbsp of oil in a wok. Break eggs into the hot oil, quickly stir and fry it till cooked. Set aside.

  3. Add 1 tbsp of oil in a wok. Stir fry shallot until transparent, add garlic and continue to fry until fragrant.

  4. Pour all the soaked vermicelli, fry for 3 minutes. Add 1-2 L of hot water (the amount of water should be able to cover all the vermicelli), seafood and pork. Mix well and cover the wok with a lid for 5-8 minutes.

  5. Add all the seasonings, taste and adjust the seasonings to your preference. Stir occasionally and simmer until the Knorr Ikan Bilis cubes are all dissolved.

  6. Add cai xin and fried eggs. Continue to cook until the cai xin is just cooked. Dish up and serve hot.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 757.35 kcal
Protein (g) 50.41 g
Sugar (g) 11.25 g
Fat (g) 38.18 g
Fibre (g) 2.5 g

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