A combination of thin beehoon/bihun 米粉 with slices of chicken served with a rich soup based made using peppercorn, lemongrass, galangal, candlenuts, cumin seeds and many other spices. The soup is everyone’s favourite part of Ayam Soto, that’s for sure! This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (thick yellow noodles is used in place of rice vermicelli). Topping it up with sambal chilli, fried shallot and coriander for an added taste to this dish. This recipe has been lovingly contributed by home cook Anne Leong.