Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500g chicken breast, sliced
- 2L chicken broth
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 3 garlic cloves, minced
- 2 shallots, sliced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 hard-boiled eggs, sliced
- 2 cups bean sprouts
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the bihun in cold water for 10 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and shallots and sauté until fragrant.
3. Add the sliced chicken and cook until no longer pink.
4. Add the lemongrass, kaffir lime leaves, ground coriander, ground cumin, turmeric powder, salt, and sugar. Stir well to combine.
5. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.
6. Remove the lemongrass and kaffir lime leaves from the pot.
7. Divide the bihun into four bowls.
8. Pour the hot soup over the bihun.
9. Top each bowl with sliced hard-boiled eggs, bean sprouts, fried shallots, scallions, and cilantro.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with any other cooking oil.
- Bihun can be substituted with any other type of noodle.
Variations:
- Add sliced carrots, cabbage, or mushrooms for more vegetables.
- Use beef or shrimp instead of chicken for a different protein option.
- Add a spoonful of sambal or chili paste for a spicier version.
Tips and tricks:
- Soak the bihun in cold water to prevent it from becoming too soft.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use homemade chicken broth for a richer flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a large bowl and garnish with lime wedges, cilantro, and scallions.
Garnishes:
Fried shallots, scallions, cilantro, lime wedges.
Pairings:
Serve with crackers or bread on the side.
Suggested side dishes:
Steamed rice, fried tofu, or vegetable stir-fry.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or seasoning to taste.
- If the bihun becomes too soft, reduce the soaking time.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Bihun Soto is a popular Indonesian dish that originated from Java. It is a type of noodle soup that is commonly served as a breakfast or lunch dish.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian