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Fried Bee Hoon with Stewed Pork

Fried Bee Hoon with Stewed Pork Recipe

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Update (Jan 2014): First posted in Feb 2009, now updated with new photos and improved recipe

This one-dish meal brings back fond memory of my childhood. I used to wolf down several plates in a day whenever my mum cooked this dish! This homely dish has a bit of everything – carbs, vegetables and meat making it a balanced one-dish meal. Commonly known as “bee hoon” (米粉) in Singapore, rice vermicelli are thin noodles made from rice.

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It is also known as bihun, rice noodles or rice sticks. It keeps pretty well for a few hours without becoming soggy, hence I usually cook more for two meals. You can also keep it warm in the rice cooker throughout the day.

Fried Bee Hoon with Stewed Pork Recipe

47 comments on “Fried Bee Hoon with Stewed Pork”

  1. Fantastic! First attempt passed with flying colours ! I especially like the part where you desperately cook the gravy and beehoon. That way you can ensure the desired even texture and taste! What I’veseen others do is dunk everything together and fry, leaving some parts tastier than others. :)

  2. Pingback: Stewed Pork Beehoon – Calis Cooks, Bakes & Eats

  3. Excellent. Very easy to follow recipe and very delicious.

    Try using the fat in the can to fry the egg and vegatable.

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