Page 168 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Rice Noodle Soup with Meatballs

Bihun Kuah

My uncle and aunt used to own a small restaurant, where one of their specialties was
Rice Noodle Soup with Meatballs. Living in the United States during part of my
childhood, I only had the chance to visit my uncle, aunt and cousins during summers
and winter holidays. Eating at their restaurant was one of the best parts of going home
to Asia. Every time they knew that my family was coming, they’d prepare the adults’
table and kids’ table. Smaller and shorter than the adults’ table, the kids’ table would

already be laden with piping hot bowls of Rice Noodle Soup with Meatballs,
overflowing with beef and pork meatballs, fried garlic, and green onions (scallions).
Soy sauce, sweet soy sauce, and all types of spicy chili sauces sat nearby, waiting to
turn the pristine white noodles into a bowl of hot lava. The girls and I had
competitions as to who could eat the spiciest soup and I always won but not without
having to take sips of cool, coconut water.

SERVES 4
PREPARATION TIME: 5-10 MINUTES + ½ HOUR SOAKING TIME
COOKING TIME: 12-15 MINUTES

8 oz (250 g) dried rice vermicelli noodles

2 tablespoons oil