Rice vermicelli or bi hun is one of those noodles that I grew up on. It’s pretty easy to get hold of bi hun soup, fried bi hun, stewed bi hun, bi hun in curry… and whatever else you can imagine putting bi hun in. I think one reason for it’s ready availability here is because it’s so easy to whip up. To fry bi hun, all you’d need is to prepare a good sauce and the place the noodles in for about 10 minutes to soak up all the flavours. Within a short frame of time, you can have a meal on your table with minimal effort. You can come up with so many permutations when it comes to frying bi hun. I’ve posted another fried bi hun recipe on here using very different ingredients but you can be guaranteed that as long as the seasoning is right, the dish is bound to be good.
With this dish, it was a shortcut cheats kinda meal for me. So I used leftover stewed pork my mom made for me. You can pretty much substitute this with any leftover stewed meat, roast or even cubes of ham.
Softened bi hun is tossed in with all the necessary seasonings. It would take about 10 minutes to get the noodles all soaked up with flavours and become soft. I always watch out on the water level because more often than not, I would add a splash more if I find the noodles are not as soft as I prefer.
Oodles of noodles! Makes great leftovers 😉
“And he said, I will make all My goodness pass before thee, and I will proclaim the name of the LORD before thee; and will be gracious to whom I will be gracious, and will shew mercy on whom I will shew mercy.” (Exodus 33:19)
Fried Pork Stew Bi Hun
7oz or 200gms Bi Hun (Rice Vermicelli), soaked until limp then drained
1 cup chopped Cabbage
1 cup leftover Meat (I used Pork Stew)
2 cloves Garlic, minced
2 tbsp Vegetable Oil (3 tbsp if leftover meat has little fat)
8 canned Button Mushrooms, quartered
1/2 tsp 5 Spice Powder
1 tbsp Soy Sauce
1 tbsp Kecap Manis
1/2 tbsp Dark Cooking Caramel (or to taste)
1/2 tsp Salt
1 cup Water
1/2 tsp ground Black Pepper
Fried Shallots, to garnish (optional)
- Begin by frying minced garlic over MED HIGH for 30 seconds.
- Toss in chopped cabbage with salt. Saute for 2 minutes until slightly softened.
- Add in leftover meat, mushrooms, water, soy sauce, kecap manis, cooking caramel & pepper. Bring to a simmer.
- Scatter in bi hun strands. Press bi hun into sauce and cover. Turn heat down to MED. Check every minute to see if water needs to be added and give it a quick stir.
- After about 7-8 minutes, start checking for doneness. I let mine go up to about 10 minutes as I like my noodles softer.
- Dish up cooked noodles. Scatter on some fried shallots & serve! It’s imperative that you eat this with chopsticks for optimum gastronomic experience 😉