Seafood Bee Hoon Soup

Thin white rice vermicelli noodle served on a rich stock with an assortment of ocean bounty. Seafood Bee Hoon Soup is a Singaporean inspired noodle dish prepared with bee hoon and variety of seafood like fried battered white fish, prawns, squid, surimi, and fish balls.

In the Philippines beehoon or what we locally called bihon is typically associated with stir fried dishes, I never had encountered a dish using this noodle served as a soup until I visited Singapore and Malaysia. A dish that can be seen in many hawker stalls in that small tropical nation but made with fish like pomfret, batang or garoupa where it can be served with fish heads or just filleted. We made one variation before named Fish Soup Bee Hoon but today we are making something different, instead of just fish we are using a variety of seafood for even better flavour. Another difference on its broth is that we did not use XO Cognac and evaporated milk as the shellfish used are already tasty enough to give this noodle soup dish its life.

It may look complicated due to the number of ingredients but trust me preparing this is simple. I nice light meal, a soup that is perfect anytime of the year even those warm summer days.

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Seafood Bee Hoon Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Singaporean


Seafood Bee Hoon Soup is a Singaporean inspired noodle dish prepared with bee hoon and variety of seafood like fried battered white fish, prawns, squid, surimi, and fish balls.


Units Scale

Seafood Stock

  • 1 kg snapper or grouper fish head / bones
  • 1 kg clams
  • 1 1/2 litre water
  • 4 cloves garlic, minced
  • 6 thin slices ginger
  • 1/3 cup Chinese cooking wine
  • 1 tbsp sesame oil
  • fish sauce
  • ground white pepper
  • oil


  • 2 pcs snapper fillets, cubed (or anything similar)
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • salt
  • white pepper
  • oil


  • 12 pcs fish balls
  • 12 pcs shelled prawns
  • 4 pcs surimi, sliced
  • 2 pcs squid, sliced
  • 400 g Bee Hoon noodles (rice vermicelli)
  • coriander, to garnish
  • salt
  • freshly ground black pepper
  • oil



  1. Prepare a deep fryer filled with oil then heat to 180C
  2. Season fish with salt and ground white pepper, set it aside.
  3. In a bowl combine flour and cornstarch, coat each fish sliced with the starch then deep fry in the deep fryer until golden brown, remove from fryer then set it aside.

Fish Stock

  1. In a large pot add small amount of oil, heat using medium heat then add the garlic and ginger, sauté until garlic is golden brown.
  2. Add fish head and let it fry in oil on all sides.
  3. Pour water, Chinese cooking wine and fish sauce then let it boil. Add clams then simmer until fish head is soft and can easily break down, this might take around 30 minutes.
  4. Using a fine sieve strain the liquid into another pot, discard any solids.
  5. Place back pot on heat, add fish balls, prawns, surimi, and squid, bring stock back to a boil then simmer in very low heat while preparing for the rest of the dish.


  1. Cook noodles according to packet instructions. Drain then set it aside.
  2. Place noodles in bowls together with some cooked fish and cooked seafood.
  3. Pour some soup and into the bowl, top with chopped coriander to garnish then serve.


6 Responses

  1. We have been eating a lot of rice noodle dishes lately — but no soups. This looks really good, and I love the contrast between the fried fish and the broth/noodles.

  2. Love seafood! Used to eat quite a lot of bee hoon soup for the lunch, esp. in hot humid summer days.

  3. Michelle says:

    Wow, I haven’t had this dish in a long time — must make it for my kids!

  4. Seafood and noodles – what can be better? Perfect combo, especially for cold and dark parts of the year.

  5. I’m a lover of noodle soups of all kinds and I’m sure this one would be no exception! Yum!

  6. suituapui says:

    Looks good! I’d leave out the surimi though – never a fan of those, the taste/smell. The fish balls, prawns, squids would make the soup sweet enough already.

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