How to Make Seafood Bihun (Traditional & Healthy Version)
Seafood Bihun is a beloved Malaysian noodle soup, combining delicate rice vermicelli (bihun) with a medley of fresh seafood and aromatic local herbs. This dish reflects Malaysia’s multicultural culinary heritage, skillfully blending Chinese cooking methods with Malay flavors such as lemongrass, daun limau purut (kaffir lime leaves), and a hint of fiery cili padi. Its clear, savory broth allows the natural sweetness of prawns, squid, and fish to shine, underscored by subtle spice and citrus notes from local ingredients. Often enjoyed for lunch, Seafood Bihun is a staple at hawker stalls and family tables alike. The lightness of the bihun, paired with lean proteins and an abundance of vegetables, makes it a wholesome choice for those seeking a satisfying yet healthy Malaysian meal. The use of local seafood not only supports sustainable, fresh eating but also offers a taste of Malaysia’s coastal bounty. This healthy adaptation brings you the best of tradition while keeping your calorie goals on track.
Ingredients
- 120g Bihun (rice vermicelli) (soaked in water for 10 minutes)
- 100g Prawn (udang), peeled & deveined (medium-sized, fresh)
- 60g Squid (sotong), cleaned & sliced (fresh)
- 80g Fish fillet (ikan putih), sliced (use tenggiri or snapper)
- 2 cloves Garlic, minced
- 4 slices Ginger, sliced (halia)
- 1 stalk Lemongrass (serai), bruised (white part only)
- 2 leaves Daun limau purut (kaffir lime leaves) (torn)
- 1/2 medium Carrot, julienned
- 2 small heads Baby bok choy (halved)
- 700ml Low-sodium chicken or seafood stock
- 1 Cili padi (bird’s eye chili), sliced (optional for heat)
- 1 tbsp Light soy sauce (low-sodium)
- 1/4 tsp White pepper
- 1 stalk Spring onion, chopped (for garnish)
- 2 Lime wedges (for serving)
Step-by-step instructions
Step 1 · Soak the bihun in warm water for 10 minutes until softened
Soak the bihun in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · In a large pot
In a large pot, heat a teaspoon of oil over medium heat. Sauté garlic, ginger, and lemongrass until fragrant.
Step 3 · Add the chicken or seafood stock
Add the chicken or seafood stock, kaffir lime leaves, and white pepper. Bring to a gentle boil.
Step 4 · Add carrots and bok choy
Add carrots and bok choy. Cook for 2-3 minutes until just tender.
Step 5 · Add prawn
Add prawn, squid, and fish slices to the broth. Cook until seafood is just opaque.
Step 6 · Season with soy sauce
Season with soy sauce. Add cili padi if you prefer extra heat.
Step 7 · Blanch the soaked bihun in boiling water for 30 seconds
Blanch the soaked bihun in boiling water for 30 seconds, then drain and divide into serving bowls.
Step 8 · Ladle the hot broth and seafood over the bihun
Ladle the hot broth and seafood over the bihun. Garnish with spring onion and lime wedges. Serve immediately.
Why this recipe is healthy
This Seafood Bihun recipe is a healthy choice because it uses lean seafood, fresh vegetables, and a clear broth, minimizing unhealthy fats and sodium. The dish is balanced in macronutrients and free from heavy coconut milk or fried toppings, making it suitable for weight management. The inclusion of fiber-rich vegetables and herbs boosts immunity and supports digestive health, making it a perfect fit for a health-focused Malaysian diet.
A note on tradition
Seafood Bihun is most popular in coastal regions like Penang and Johor, reflecting Malaysia’s love for fresh seafood. It is commonly enjoyed for breakfast or lunch at kopitiams and hawker stalls. The recipe’s base—clear broth with bihun—stems from Chinese-Malaysian traditions, while the use of lemongrass and kaffir lime leaves showcases Malay influence. This multicultural blend makes it a true favorite in everyday Malaysian dining.