Stir Fried Brown Rice Vermicelli


For Paste:

5-8 red dried chilies soaked in hot water ( adjust according to taste)

2 onions

1 tomato

1 thumb size ginger


Grind all ingredients into a paste. Pour 2 tablespoons of oil in a wok and sauté ground paste until fragrant. Add 1/2 teaspoon salt. Keep aside.

(If you have the paste prepared for the Vietnamese Pho, it can be used for this recipe as well. Add 3-4 tablespoons of the paste)

Brown Rice Vermicelli 200 grams, soaked in cold water for 1 hour and drain.

beehoon collage

1 block firm tofu, cut into cubes and pan fried

2 carrots

1 packet bean sprouts

I packet baby bok choy, chopped

1 large onion, thinly sliced

3 tablespoons tamari/soy sauce

3 tablespoons peanut oil ( or any preferred oil)


Use a heavy cast iron wok. Add oil and saute onions on high heat. When slightly brown, add carrots, ½ teaspoon salt and cook for 2 minutes.


Add the tofu, bean sprouts and bok choy and 1 teaspoon salt. Cook for about 1 minute and add the rice vermicelli.

Add the prepared paste, ¼ cup water and tamari/soy sauce. Stir very well continuously to blend all the seasonings. Cover and cook over medium heat for 2 minutes and then over low heat until the vermicelli is cooked, stirring occasionally.

Serve it hot.



2 Comments Add yours

  1. honeyjacob says:

    Turned out really yum! Love the paste recipe, used 4 instead of 8 Chillies to reduce the heat and was just as tasty. Thanks

    Liked by 1 person

  2. minismantra says:

    So glad you liked it Honey. Yes spice level can be adjusted…I generally like my food to be spicy.

    Liked by 1 person

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