Mee Siam

Name: Mee Siam
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 200g thin rice vermicelli (bee hoon), soaked; 150g prawns, peeled; 2 hard-boiled eggs, halved; 4 tofu puffs (tau pok), halved; 100g bean sprouts; Gravy: 3 tbsp tamarind paste, 600ml water, 2 tbsp sugar, 1 tbsp soy sauce, salt; Rempah paste: 8 dried chilies soaked, 4 shallots, 3 cloves garlic, 1 tbsp dried shrimp, 1 tbsp belacan, 2 tbsp vegetable oil; Garnish: Chinese chives, calamansi limes, sliced red chili, fried shallots

Mee Siam (MEE see-AHM)

Spicy Tamarind Vermicelli

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 422 kcal

Thin rice vermicelli in a tangy, sweet-spicy tamarind gravy with prawns, hard-boiled egg, tofu puffs, and bean sprouts — a complex Malay-Peranakan noodle dish unique to Singapore.

Nutrition & Info

Protein 18.0g

Carbs 56.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ soy ⚠ eggs ⚠ peanuts

Equipment Needed

wok pot blender

Presentation Guide

Vessel: deep bowl

Garnishes: calamansi, chives, fried shallots, sliced chili

Accompaniments: extra sambal

Ingredients

200g thin rice vermicelli (bee hoon), soaked
150g prawns, peeled
2 hard-boiled eggs, halved
4 tofu puffs (tau pok), halved
100g bean sprouts
Gravy: 3 tbsp tamarind paste, 600ml water, 2 tbsp sugar, 1 tbsp soy sauce, salt
Rempah paste: 8 dried chilies soaked, 4 shallots, 3 cloves garlic, 1 tbsp dried shrimp, 1 tbsp belacan, 2 tbsp vegetable oil
Garnish: Chinese chives, calamansi limes, sliced red chili, fried shallots

Instructions

1
Blend dried chilies, shallots, garlic, dried shrimp, and belacan into a rempah paste.
2
Fry the rempah in oil until fragrant and oil separates. Set half aside for the gravy.
3
Stir-fry soaked vermicelli with remaining rempah paste, tossing to coat evenly. Set aside.
4
For the gravy: combine fried rempah with tamarind paste, water, sugar, soy sauce, and salt. Simmer for 10 minutes.
5
Add prawns and tofu puffs to the gravy, cook for 3 minutes.
6
Place vermicelli in bowls, ladle hot gravy over, top with prawns, tofu puffs, halved eggs, bean sprouts, chives, and fried shallots. Serve with calamansi.

💡

Did You Know?

Despite its name suggesting Siamese (Thai) origins, mee siam is not found in Thailand — it is a uniquely Singaporean-Malay creation whose name remains a delicious mystery.

Chef's Notes

Equipment Tips

wok
pot
blender

Garnishing

calamansi, chives, fried shallots, sliced chili

Accompaniments

extra sambal

The Story Behind Mee Siam

Mee siam is a beloved Malay-Peranakan dish that is quintessentially Singaporean despite its Thai-referencing name. The dish likely evolved from Malay cooks experimenting with rice vermicelli and tamarind-based gravies. It gained national recognition when former PM Lee Hsien Loong mentioned it in his National Day Rally speech. The interplay of sweet, sour, and spicy in the gravy showcases the complexity of Peranakan cooking.

🕐 Traditionally enjoyed breakfast, lunch 📜 Origins: Peranakan-Malay origin, 20th century

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