Rice Vermicelli Soup

Rice Vermicelli Soup

From   Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Type: Vietnamese

This unusual vermicelli soup with banana flower heart


  • Rice vermicelli, soaked in hot water for 10 minutes 1 packet
  • Banana flower 1
  • Large onion, finely chopped 1
  • Garlic cloves, finely chopped 3
  • Ginger, finely chopped 2 tbsps
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Green chillies, finely chopped 2
  • Oil 1 tbsp
  • Sesame (til) oil 2 tsps
  • Readymade coconut milk 2 cans
  • Salt to taste
  • Gram flour (besan) 3 tbsps
  • Cottage cheese (paneer), cubed 100 gms
  • Lemon juice 2 tbsps


  • Separate the heart (the innermost part) into round slices and soak in a bowl of water so that the stickiness wears off.
  • Put onion, garlic, ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies in a mixer jar and grind into a paste.
  • Heat oil and sesame oil in a non-stick pan. Reduce heat, add the paste and saute on high heat till fragrant. Add coconut milk and mix well.
  • Add remaining turmeric powder, remaining red chilli powder and salt and mix well.
  • Drain the banana heart slices and add to the soup.
  • Take gram flour in a bowl, add 4 tbsps water and mix to make a smooth paste. Add to the soup and mix well.
  • Add cottage cheese, mix gently and cook for 5 minutes.
  • Take the pan off the heat and add vermicelli and lemon juice and mix gently.
  • Serve hot.