Kerabu Bihun (Vermicelli Salad)

While I am on my way to Penang, my home sweet home, thought I shall share this Nyonya recipe with you. Something quick, light and gets your taste buds ticking. I will be sure to post some updates about the heavenly food we get here, and probably get you salivating looking at the screen. :p

This salad is dead easy. The most time consuming part is shredding the vegetables. The rest of the work is just mixing and placing them nicely on a plate to make it presentable. Then comes the best part; eat! Hope you like this salad, to add on to a quick and tasty meal.

Kerabu Bihun 2 | The Trishaw

Kerabu Bihun (Vermicelli Salad) 

adapted from Nyonya Flavours


  • 200g fresh rice vermicelli
  • 200g prawns (shelled, devein & steamed)
  • 100g shredded cooked chicken
  • 100g bean sprout
  • 80g cucumber (shredded)
  • 1 carrot (shredded)
  • 8 shallots (sliced)
  • 1 ginger flower (thinly sliced)
  • 3 stalks lemongrass (thinly sliced)
  • 4 tbs toasted desiccated coconut
  • 3 tbs sambal belacan
  • salt & sugar to taste


  • 3 pcs hard bean curd (deep fried & cut into strips)
  • 50g mint leaves


  1. Blanch the fresh vermicelli and bean sprouts separately, in boiling water and run through cold water.
  2. Drain and set aside.
  3. Toss all ingredients together in a mixing bowl until well combined.
  4. Add salt and sugar to taste, then toss again.
  5. Garnish with mint leaves and fried bean curd, and it is ready to be served.


  • If using dried vermicelli, soak until soft and boil for 2 minutes. Drain and run through cold water to prevent sticking.
  • The quality of the sambal belacan is very important as that gives it the core flavour so make with good ingredients and season well.

Kerabu Bihun 3 | The Trishaw


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