Hong Kong Style Chicken & Rice Vermicelli

in Street Sauce Broth


  • 2 tablespoons oil

  • 1 tablespoon fresh ginger, grated

  • 6 tablespoons Hong Kong Street Sauce

  • 8 oz. boneless chicken breast or thighs, sliced

  • 500ml chicken stock cube broth

  • 2 tablespoons fish sauce

  • 100ml coconut milk

  • 6 oz. dried rice vermicelli noodles ( ultra-fine)

  • 1 lime, juiced

  • Sliced red onion, red chilies, cilantro, scallions to garnish


  1. In a large pot over medium heat, add the oil, garlic, ginger, and Hong Kong street sauce. Fry for 3 minutes, until fragrant.

  2. Add the chicken and cook for a couple minutes, just until the chicken goes white

  3. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

  4. Add dried vermicelli noodles in your soup broth and cook for 4 mins until soft, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

  5. Divide among serving bowls).