How to Make Bihun Tomyam with Egg (Traditional & Healthy Version)
Bihun Tomyam with Egg is a vibrant and zesty Malaysian noodle dish inspired by the multicultural influences found in the heart of Malaysia. This vegetarian take on the classic features delicate rice vermicelli (bihun) simmered in a tangy, aromatic tomyam broth, enriched with the freshness of local herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi. The addition of telur (egg) offers a wholesome protein boost while keeping the dish light and satisfying. Celebrated in many Malaysian households, Bihun Tomyam with Egg is renowned for its balance of sour, spicy, and savory notes, making it a favorite for lunch or a hearty breakfast. The dish is adapted to suit local palates, often featuring fresh vegetables and tofu to maintain its vegetarian profile, reflecting the country's multicultural food heritage. Perfect for those seeking a healthier, plant-based meal, this recipe brings together the flavors of Malaysia's diverse communities while keeping calories in check.
Bahan
Arahan langkah demi langkah
Step 1 · Soak bihun in warm water for 10 minutes until softened
Soak bihun in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · In a large pot
In a large pot, heat oil over medium heat. Sauté lemongrass and kaffir lime leaves until fragrant.
Step 3 · Add tomyam paste and stir-fry for 1 minute until aromatic
Add tomyam paste and stir-fry for 1 minute until aromatic.
Step 4 · Pour in water and bring to a gentle boil
Pour in water and bring to a gentle boil. Add carrots, cabbage, cherry tomatoes, and tofu. Simmer for 7 minutes.
Step 5 · Season with soy sauce and sliced cili padi
Season with soy sauce and sliced cili padi. Taste and adjust seasoning as preferred.
Step 6 · Poach eggs directly in the simmering broth for 3–4 minutes
Poach eggs directly in the simmering broth for 3–4 minutes, or until whites are set and yolks remain runny.
Step 7 · Divide soaked bihun between serving bowls
Divide soaked bihun between serving bowls. Ladle hot tomyam broth, vegetables, tofu, and poached egg over noodles.
Step 8 · Garnish with fresh coriander and a squeeze of lime
Garnish with fresh coriander and a squeeze of lime. Serve immediately.
Mengapa resipi ini sihat
Choosing Bihun Tomyam with Egg as a meal supports a balanced diet thanks to its plant-based ingredients, moderate protein, and low fat content. The inclusion of fresh vegetables and the absence of fried elements help reduce overall calorie count. This recipe is naturally low in cholesterol and can be easily adapted for specific dietary needs, making it a wholesome, nutrient-dense option for lunch or breakfast.
Nota tentang tradisi
Bihun Tomyam with Egg is especially popular in urban centers and northern Malaysia, where Thai influences are prevalent. Commonly enjoyed as a hearty lunch or breakfast, it's a symbol of Malaysia's love for spicy, aromatic soups and reflects the seamless blending of Malay, Thai, and Chinese culinary traditions. It’s equally enjoyed at family gatherings and casual eateries, especially during rainy seasons when a hot, tangy bowl is most comforting.