I had the good fortune to visit Ipoh last year and tasted their famous Ipoh Kai See Hor Fun Soup. The dish is a yummy concoction of texture and taste, using prawn stock as the base and adding fresh prawns and tender shredded chicken to their slippery smooth hor fun.
I tried to replicate this dish at home and here’s my version of Ipoh Kai See Hor Fun. I used the chicken breast and bones from the roast chicken I had last night for this dish.
Video Link: https://youtu.be/vIFRhuKUQ50
- 100 gm fresh rice noodle (choose the thin soft version)
- 6-7 fresh prawns (shelled & deveined – chop up the shells for stock)
- 100 gm cooked chicken breast (shredded thinly)
- chicken bones
- A large handful of bean sprout
- 2 Tbsp oil
- 2 tsp salt
- 1/2 tsp sambal chilli (more if you like it hot)
- 1 tsp sugar
- 1 tbsp soya sauce
- Garnish: fried onion, fresh coriander
1. To make stock:
- Heat 1 Tbsp of oil in a large saucepan.
- Add chopped prawn shells and fry till crispy.
- Add chicken bones and 2 cups of water.
- Bring to the boil and simmer for 30 mins.
- Strain the stock and set aside.
2. Heat 1 Tbsp of oil in the saucepan.
3. Add 1 tsp of salt and 1/2 tsp of sambal chilli.
4. Add strained stock and water to make up 2 cups of soup.
5. Boil prawns in the soup and remove prawns when they turn red.
6. Blanch chicken breast in the soup and remove chicken when it is cooked through. Using fingers, shred the chicken meat finely.
7. Add 1 tsp of salt, 1 tsp of sugar and 1 Tbsp of soya sauce to the soup. Adjust to your taste.
8. Add rice noodles and boil for 1 min. Remove noodles to serving bowls.
9. Add bean sprout and boil for 2 mins. Remove bean sprout to the noodles in serving bowls.
10. Taste the soup again and add salt, sugar and soya sauce, to your taste.
11. Top the noodles with prawns and shredded chicken meat, fresh coriander and fried onion.
12. Ladle a generous amount of soup over the noodles. Enjoy!