How to Make Bihun Sup Ayam (Traditional & Healthy Version)
Bihun Sup Ayam is a beloved Malaysian noodle soup, renowned for its comforting flavors and aromatic broth. Traditionally enjoyed across the country, this dish combines silky rice vermicelli (bihun) with a clear, fragrant chicken-free vegetable broth, making it perfect for vegetarians seeking an authentic Malaysian experience. Local ingredients like daun sup (Malaysian celery leaves), bawang goreng (crispy fried shallots), and aromatic roots such as lengkuas (galangal), serai (lemongrass), and daun pandan are the hallmarks of this soup’s complex yet refreshing flavor profile. Rooted in Malaysia’s multicultural culinary heritage, Bihun Sup Ayam is a staple in homes and warungs (local eateries) from Perlis to Johor. It’s especially popular for lunch, offering a light yet satisfying meal that brings together Chinese-style vermicelli, Malay herbal broths, and the Indian penchant for warming spices. This vegetarian version maintains the spirit of the original, providing a guilt-free, nutritious option without sacrificing taste. The clear broth, layered with fresh herbs and spices, is both nourishing and easy on the stomach, making it suitable for all ages and dietary preferences.
Ingredients
- 120g Rice vermicelli (bihun) (soaked in water for 10 minutes)
- 1 liter Vegetable stock (preferably homemade)
- 100g Tofu (firm) (cubed, as protein substitute)
- 1 medium Carrot (sliced)
- 2 stalks Daun sup (Malaysian celery) (chopped, plus extra for garnish)
- 1 stalk Serai (lemongrass) (bruised)
- 1 leaf Daun pandan (pandan leaf) (tied in a knot)
- 3 cloves Bawang putih (garlic) (crushed)
- 2 Bawang merah (shallot) (sliced)
- 2cm Lengkuas (galangal) (sliced)
- 1/2 tsp White pepper powder
- to taste Salt
- 2 tbsp Bawang goreng (fried shallots) (for garnish)
Step-by-step instructions
Step 1 · Soak bihun (rice vermicelli) in warm water for 10 minutes until sof...
Soak bihun (rice vermicelli) in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · Prepare the broth: In a pot
Prepare the broth: In a pot, heat a little oil and sauté bawang putih (garlic), bawang merah (shallots), lengkuas (galangal), and serai (lemongrass) until fragrant.
Step 3 · Add vegetable stock
Add vegetable stock, daun pandan, carrot, and salt. Bring to a gentle boil, then simmer for 10 minutes to allow flavors to infuse.
Step 4 · Add cubed tofu and white pepper powder to the broth
Add cubed tofu and white pepper powder to the broth. Simmer for another 5 minutes.
Step 5 · Blanch soaked bihun in boiling water for 1 minute
Blanch soaked bihun in boiling water for 1 minute, then drain and divide into serving bowls.
Step 6 · Ladle hot soup with vegetables and tofu over bihun
Ladle hot soup with vegetables and tofu over bihun. Top with chopped daun sup and optional bawang goreng.
Why this recipe is healthy
Choosing a vegetarian Bihun Sup Ayam reduces saturated fat and cholesterol compared to the traditional chicken-based version. The use of fresh local vegetables, tofu, and aromatic herbs ensures a nutrient-dense meal. This recipe is low in calories, suitable for weight management, and naturally gluten-free if you use certified rice noodles, making it ideal for healthy Malaysian cuisine lovers.
A note on tradition
Bihun Sup Ayam is a cherished dish in Malaysian homes, especially in the northern regions such as Kedah and Perlis, where it’s often enjoyed during family gatherings or as a hearty lunch. Reflecting Malaysia’s multicultural palate, it blends Malay, Chinese, and Indian influences into one heartwarming meal. Typically eaten during Ramadan for its lightness, it is also popular at pasar malam (night markets) and local food stalls.