Vermicelli in Thick Sauce (Meen Seen Porridge)


100g vermicelli (meen seen)
1 litre chicken stock
50g shelled small prawns, cubed
70g fish fillet, cubed
½ tsp minced ginger
½ tsp chopped garlic
1 tbsp oil
1 tsp sesame oil
4 button mushrooms, diced
2 dried Chinese mushrooms, soaked and diced
75g cabbage, diced
50g carrot, shredded


1 tbsp sesame oil
¾ tsp salt or to taste
¼ tsp pepper
¼ tsp sugar
1 tsp Hua Tiau wine (optional)


1 tbsp cornflour
1 tbsp water



Some chopped spring onion, coriander leaves and red chillies Lightly season fish and prawns with a dash of salt, pepper and sesame oil.

Blanch vermicelli in boiling water. Remove and refresh in cold water, then drain and snip into 3-4cm lengths.

Heat oil and sesame oil in a saucepan, then fry ginger, garlic, both types of mushrooms and prawns for 1-2 minutes. Add carrot and cabbage, and pour in chicken stock. Bring to the boil.

Add fish, vermicelli and seasoning. Stir well and bring to a simmering boil again.

Thicken slightly with cornflour thickening. Dish out and serve with garnishing.

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