Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)
Mee siam is a Southeast Asian rice vermicelli dish popular in Singapore and Malaysia, defined by its tamarind-based sauce that walks a tightrope between sour, sweet, and spicy. Thin rice noodles are tossed with shrimp and bean sprouts in a rempah - a pounded spice paste of dried shrimp, shallots, and chili - then finished with tamarind water, sugar, and a squeeze of lime. The result is tangy and bright, with an underlying shrimp-forward depth. Despite its name referencing Siam, the dish is distinctly Malay-Singaporean rather than Thai. It appears most often at breakfast or as a light meal, served on banana leaf at hawker centers and home kitchens alike.
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Instructions
- 1
Soak rice vermicelli in lukewarm water for 15 minutes, then drain.
- 2
Mix tamarind, sugar, and fish sauce to make the sauce.
- 3
Heat oil and saute onion until fragrant.
- 4
Add shrimp and stir-fry until halfway cooked.
- 5
Add noodles and sauce; stir-fry quickly over high heat.
- 6
Add bean sprouts and cook 1 more minute to keep crunch.
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Nutrition (per serving)
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