How to Make Plain Bihun (Traditional & Healthy Version)
Plain Bihun is a beloved staple in Malaysia, famed for its simplicity and versatility. This dish, featuring rice vermicelli (bihun), is often enjoyed as a light lunch or breakfast across the country. It is deeply rooted in Malaysian multicultural cuisine, reflecting influences from Malay, Chinese, and Indian communities. Traditionally, bihun is served plain or lightly stir-fried with local aromatics, making it a perfect canvas for fresh Malaysian ingredients like daun pandan (pandan leaf) and serai (lemongrass). The taste of Plain Bihun is subtle yet fragrant, allowing the natural flavors of rice noodles and aromatic herbs to shine. Its mild profile makes it suitable for all ages and dietary requirements. In Malaysia, Plain Bihun is a go-to dish for those seeking a comforting, quick, and healthy meal. Its simplicity is celebrated during festive gatherings, family breakfasts, and even as a base for more elaborate dishes. Choosing Plain Bihun for your meal is not just about convenience—it's about honoring the rich culinary heritage of Malaysia. The dish’s adaptability ensures it fits well into health-conscious diets, and its ingredients are readily available in local markets. Whether served with a sprinkle of fried shallots or accompanied by sambal, Plain Bihun perfectly embodies the essence of Malaysian home cooking.
Ingredients
- 100g Rice vermicelli (bihun) (thin dried bihun)
- 1 litre Water (for soaking and boiling)
- 1 tablespoon Cooking oil (can use minyak masak)
- 2 cloves Garlic (finely chopped)
- 2 Shallots (thinly sliced, bawang merah)
- 1 piece Pandan leaf (daun pandan, tied into a knot)
- 1 stalk Lemongrass (serai, smashed)
- 2 stalks Spring onions (chopped)
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper
Step-by-step instructions
Step 1 · Soak the dried bihun in warm water for 10 minutes until softened
Soak the dried bihun in warm water for 10 minutes until softened, then drain well.
Step 2 · Heat cooking oil in a wok or large pan over medium heat
Heat cooking oil in a wok or large pan over medium heat. Sauté garlic and shallots until fragrant and lightly golden.
Step 3 · Add pandan leaf and lemongrass to the pan
Add pandan leaf and lemongrass to the pan, stir to release their fragrance.
Step 4 · Add the softened bihun to the pan
Add the softened bihun to the pan, tossing gently to mix with the aromatics.
Step 5 · Season bihun with salt and white pepper
Season bihun with salt and white pepper. Stir-fry for 3-5 minutes until heated through and aromatic.
Step 6 · Remove pandan leaf and lemongrass
Remove pandan leaf and lemongrass. Garnish bihun with chopped spring onions before serving.
Step 7 · Serve immediately
Serve immediately. Enjoy as is, or pair with sambal or vegetables.
Why this recipe is healthy
This recipe is a healthy choice because it uses minimal oil, fresh aromatics, and skips heavy sauces or animal fats. It is suitable for vegetarians and those seeking a light, nutritious meal. The inclusion of lemongrass and pandan adds both flavor and beneficial compounds, supporting overall wellbeing. Plain Bihun is ideal for calorie-conscious eaters, offering satisfying volume without excess calories.
A note on tradition
Plain Bihun is popular across Malaysia, particularly in urban areas like Kuala Lumpur and Penang. It is commonly served during breakfast at kopitiams and local food stalls. Although simple, it is cherished for its versatility and ability to suit various dietary needs. Often enjoyed during Ramadan as a light meal, it also features in everyday family gatherings for its ease and comforting flavors.