A vos bols!
Winter is at its peak in Mauritius around the month of July. Returning home to some comfort food is all that you can dream of during the day. Today’s recipe has it all from warmth to nutritious as well as a vibrant kick to soul satisfying. I grew up in an extended family to be honest and with time we all parted our ways. Still the childhood memories always come knocking my door and that is what I try to reproduce every time through the recipes. This amazing bowl of comfort I owe it to my Father. It used to be his signature dish back then really. Bouillon Mee Foon , Rice Vermicelli Soup is also known as the best Hangover food after a great night of Tam-Tam ”Partying hard”.
One thing about Mauritius is that we are all very strongly bonded to our roots. Even though with time things change but there always come a point where family traditions prime. At the end of the day the best moments are spent celebrating life and traditions with friends and family. Just like at the start of ever year, mostly January 1st, 2nd and sometimes the days that follow after. New Year times always make me nostalgic because they were once days, where the whole family – Uncles, Aunties , cousins , and neighbours would become one. It used to be like a banquet feasts at mine with food coming and going out of the kitchen non stop. All the women would be gathered in one place only and would help each other make the dinner for the night. Laughter, fun , gossips and name it all because those were the moments that has now become priceless!
I have memories of me standing in the most quiet corner of the kitchen trying to understand and absorb the much I could of what they were doing. My house would be so crowded really during New Years time. Sega songs playing in one room, Father and Uncles in the veranda having drinks and gajacks. My cousins would be playing hide and seek and my dog would literally go crazy so much food was being served. Like I mentioned above Mee Foon would be the ultimate Hangover meal of the day. Everyone would be looking forward to it after dancing like crazy on the sega songs the previous night. Infact because my father makes the best Bouillon Mee Foon , the interest was even more. Rice Vermicelli Soup is a versatile soup really and you are free to choose your desired vegetables and meats. You can also add dumplings as well as Crab Meat to the soup. Flavours are up to you also, from spicy to subtle or meaty to clear broth. Accompanied by chilli sauce or garlic oil to add more flavours. Get you the biggest bowl in the house if you want my advice!
Mauritian Chicken Rice Vermicelli Soup – Bouillon Mee Foon
Preparation time : 25 mins
Cooking time : 40 mins
Total time : 1 hr 5 mins
- 500g Chantecler Chicken Boneless/Breast
- 150 g medium sized carrots finely sliced
- 175g Mushrooms of your choice
- 300g Rice vermicelli
- 3 – 4 baby bak choi
- 75g bean sprouts
- 150 g baby corn
- 5 eggs
- 1 lime
- half an onion diced
- ginger paste
- spring onions
- bunch of coriander leaves
- 1 red chilli
- 1 cube vegetable/chicken stock
- 2 tbsp of fish sauce
- 2 tbsp vegetable oil
- 1.5 ltr water
- In a heavy bottom based sauce pan , add water, vegetable stock and thyme to boil.
- When water is slightly hot , drop in the Chantecler Chicken breats into and leave to poach for 10 mins.
- Remove chicken and allow to cool before slicing into strips. Do not throw the stock.
- Next heat a large pot with 2 tbsp of oil and sauteed the onions along with 1 tsp ginger paste for 5 mins.
- Sieve the stock and pour directly into the onion mixture.
- Add mushrooms , carrots , baby corn and fish sauce. Salt / Pepper accordingly and leave to simmer for 20 mins.
- Now add the bean sprouts and baby bak choi and rice vermicelli into the soup 10 mins before turning off the gas.
- Fry your Chantecler Chicken strips and reserve.
- You can either incorporate beaten eggs into the soup after adding the bean sprouts and bak choi. I prefer to fry them separately and lay on top of my soup.
- Take a big bowl , fill with desired quantity of soup, add Chantecler Chicken strips and sprinkle over spring onions. red chilli and coriander leaves.
- Serve with an amazing chilli paste on the side or with garlic sauce.
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