The Story
This bowl is all about comfort,soft vermicelli coated in warm garlic oil, mixed with simple seasonings and topped with whatever you have on hand. It’s the kind of meal made quickly at home, yet full of aroma and heart, bringing a cozy, satisfying bite every time.
Instructions
- 1
Soak 500 g of rice vermicelli in cold water for at least one hour.
- 2
In a pan, add 150 ml of cooking oil and heat it over medium heat.
- 3
Smash 5 garlic cloves and add them to the hot oil.
- 4
Stir in 1 tablespoon of turmeric powder and cook until the garlic turns golden brown.
- 5
Remove the garlic oil from heat and set it aside.
- 6
Bring a pot of water to a boil and add the rinsed vermicelli.
- 7
Cook the vermicelli for 5 minutes, then drain and rinse it under cold water.
- 8
(Optional) Prepare a chicken bone broth for the soup.
- 9
In a bowl, combine 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and half a tablespoon of MSG or chicken powder.
- 10
Mix the ingredients well to create the soup base.
- 11
Boil bok choy in hot water for 2 minutes, then drain and set it aside.
- 12
Choose your preferred protein: scramble an egg, shred cooked chicken, or prepare meatballs.
- 13
In a serving bowl, add a handful of the cooked rice vermicelli and the boiled bok choy.
- 14
Pour the prepared soup base over the vermicelli and vegetables, and mix well.
- 15
Add your chosen protein on top and garnish with black pepper and chopped green onions.