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Rice Vermicelli Salad


– Star Brand Rice Vermicelli (Bihun) 200g
– Laleli Virgin Olive Oil For Cooking 1 tbsp
– Dried Shrimps (soaked until soft and then finely chopped) 40g
– Toasted Grated Coconut (kerisik) 3 tbsp
– Lemon (extract juice only) 1
Cilantro/Chinese Parsley (chopped) garnish

sliced finely

– Red Chilies, seeded2
– Kaffir Lime Leave5 pieces
– Torch Ginger Bud (bunga kantan)1 stalk
– Shallots10


– Salt 200g
– Star Brand Jaggery Powder 1 tbsp
– Pepper 40g
– Sambal Belacan 3 tbsp
– Light Soy Sauce 1
– Light Soy Sauce garnish

Cooking Method

  1. Add 1 tablespoon of virgin olive oil for cooking to 750ml of boiling water.

  2. Add rice vermicelli and cook for 2 to 3 minutes. Drain thoroughly.

  3. Place cooked rice vermicelli into a mixing bowl. Add all other ingredients and mix well to coat the rice vermicelli thoroughly.

  4. Garnish with chopped cilantro/chinese parsley leaves before serving

* Tip: 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.

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