Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 2 chicken breasts, sliced
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground white pepper
- 2 tbsp vegetable oil
- 2 stalks green onions, chopped
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Soak the bihun in cold water for 10 minutes or until softened. Drain and set aside.
2. In a pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the chicken and cook until browned.
4. Add the carrot and cabbage and cook for 2-3 minutes.
5. Pour in the chicken broth and coconut milk. Add the soy sauce, fish sauce, brown sugar, and white pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
7. Add the soaked bihun to the pot and stir to combine. Cook for another 2-3 minutes or until the bihun is fully cooked.
8. Serve hot, garnished with chopped green onions and lime wedges.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 360
- Fat: 16g
- Carbohydrates: 28g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Carrot and cabbage can be substituted with other vegetables such as bell peppers, mushrooms, or snow peas.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add chili flakes or chopped chili peppers for a spicier version.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add bean sprouts or tofu for a healthier version.
Tips and tricks:
- Soak the bihun in cold water to prevent it from becoming mushy.
- Use a sharp knife to slice the chicken thinly for even cooking.
- Adjust the seasoning according to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bihun kuah in a pot over low heat until heated through.
Presentation ideas:
- Serve the bihun kuah in a bowl and garnish with chopped green onions and lime wedges.
Garnishes:
- Chopped green onions and lime wedges.
Pairings:
- Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Fresh salad or stir-fried vegetables.
Troubleshooting advice:
- If the bihun is too dry, add more chicken broth or coconut milk.
- If the bihun is too wet, let it cook for a few more minutes to absorb the liquid.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
Food history:
- Bihun kuah is a popular dish in Southeast Asia, particularly in Indonesia and Malaysia.
Flavor profiles:
- Savory, slightly sweet, and creamy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian