Rice Vermicelli Salad

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  • 200 g STAR BRAND Rice Vermicelli (Bihun)
  • 1 tbsp Laleli Virgin Olive Oil For Cooking
  • 40 g Dried shrimps (soaked until soft and then finely chopped)
  • 3 tbsp Toasted grated coconut  (kerisik)
  • 1 Lemon (extract juice only)
  • Garnish Cilantro/Chinese parsley (chopped)

Sliced Finely

  • 2 Red chilies, seeded
  • 5 pieces Kaffir lime leaves
  • 1 stalk Torch ginger bud (bunga kantan)
  • 10 Shallots


  • 200 g Salt
  • 1 tbsp STAR BRAND Jaggery Powder
  • 40 g Pepper
  • 3 tbsp Sambal belacan
  • 1 Light soy sauce
  • Garnish Light soy sauce

Cooking Method

  • Add 1 tablespoon of virgin olive oil for cooking to 750ml of boiling water.
  • Add rice vermicelli and cook for 2 to 3 minutes. Drain thoroughly.
  • Place cooked rice vermicelli into a mixing bowl. Add all other ingredients and mix well to coat the rice vermicelli thoroughly.
  • Garnish with chopped cilantro/chinese parsley leaves before serving.
  • Tips: Ready-made ‘Sambal Belacan’ is available in most Asian food store

Ingredient Highlights

Cap Bintang Bihun

Made from chemical-free and naturally-fragrant pure Thai white rice. Soak in water for 15 minutes (or hot water for 2 minutes) before cooking.