Happy Chinese New Year folks! I think it is fitting to enjoy ene bon ti bol mee-foon during this rather rainy season. This delicious chicken and rice vermicelli soup, derived from traditional Chinese cuisine, is a well loved entrée in many Mauritian households. Packed with as many vegetables as you would care to add, the bouillon is a nutritious start to the heavier calorie-laden dishes to be served for the festivities this Monday. I sincerely hope that the Year of the Monkey brings happiness and prosperity to everyone throughout 2016 and well beyond.



200g thin rice noodles/meefoon

200g chicken breasts, deboned

2 tablespoons vegetable oil

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1/4 teaspoon ground pepper

1/4 teaspoon kitchen salt

1/8 teaspoon chili powder

1 bunch brede tom pouce

1 carrot, thinly sliced

1/2 cup sweet corn kernels

1/4 cup shiitake mushrooms

4 cups warm water

1 cube chicken stock

4 eggs, fried sunny side up


  • Clean chicken and into medium size cubes. Add the soy sauce, oyster sauce, salt, pepper, chili and oil.

  • Mix well, cover with cling film and leave chicken to marinate in the refrigerator for about 30 minutes.

  • Remove marinated chicken from refrigerator and place in a medium cooking pan. Cover and simmer.

  • Cook over low heat for 15 minutes until chicken is tender and half cooked. Add the carrots and steam.

  • Soak the shiitake mushrooms in boiling water till softened and add to pan. Throw in the corn kernels.

  • Add the brede tom pouce and uncooked mee-foon and stir. Dissolve the cube of chicken stock in water.

  • Pour the chicken stock and remaining water over the vegetables and bring to the boil until it thickens.

  • Add salt and pepper to taste. Scoop into serving bowls and serve with fried egg as topping. Serves 4.

Bouillon Meefoon