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Rice Noodle Soup with Meatballs (Bihun Kuah) Recipe

Rice Noodle Soup with Meatballs (Bihun Kuah) Recipe

Rice Noodle Soup with Meatballs (Bihun Kuah) Recipe

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.

Ingredients :

    • 8 oz (250 g) dried rice vermicelli noodles
    • 2 tablespoons oil
    • 6-8 cloves garlic, minced
    • 4 cups (1 liter) water
    • 4 cups (1 liter) chicken stock
    • 12 oz (300 g) frozen or fresh meatballs (fish, beef, or pork)
    • 1 teaspoon salt
    • 2 teaspoons soy sauce
    • 4 stalks mustard greens (or any leafy Asian greens), rinsed, sliced into lengths


    • 2 green onions (scallions), finely chopped
    • 4 tablespoons Fried Garlic
    • 4 tablespoons Fried Shallots
    • Sriracha chili sauce (optional)

Method :

    1. Soak the rice noodles in warm water in a large bowl for at least 1/2 an hour. Drain and set aside.
    2. Heat the oil in a large pot over high heat and sauté the garlic for 1 to 2 minutes until it turns golden brown and fragrant. Pour in the water and chicken stock and bring it to a vigorous boil.
    3. Gently toss in the meatballs, salt, and soy sauce. Simmer over medium high heat for 5 minutes before removing from the heat. Add the mustard greens and stir thoroughly.
    4. Divide the drained noodles evenly into 4 serving bowls. Ladle the very hot soup and meatballs over the noodles. Garnish with chopped green onions, Fried Garlic, and Fried Shallots. Serve immediately.