酸辣粉 Sour & Spicy Vermicelli

第一次吃酸辣粉，是当思家客进驻新加坡的时候。店里有琳琅满目的快熟面和即食品，可是当时我只对一个蘑菇发型的代言人物拿着的杯面有兴趣，也就是酸辣粉，因为我很喜欢酸辣汤。只不过万万没想到我从此开发了新世界，因为酸辣汤和酸辣粉根本就是两码事 XD

为什么你会喜欢这种四川口味的酸辣粉？

比较少吃中国菜的话，或许会觉得油量有点多，一开始我也这样。但是后来慢慢了解中国菜品之后才发现，其实上面飘着的红油并非只是辣味的油这么简单，它几乎是整碗面的核心香味来源，加上有乌醋的酸，所以整体吃起来不应该是腻口的哦~酸辣粉无疑是重口味的粉面，但却不用费大功夫来熬汤，只需要用“调”的，几乎就像快熟面！但是今天给你们做了个更好吃的版本，有肉末的加持，吃起来更加丰富有滋味！

所需要的食材

肉碎 （2人份）：

• 280g 猪肉碎
• 1 tbsp 姜末
• 1tbsp 黄豆酱
• 1tbsp 红豆瓣酱
• 2-3 颗 蒜末
• 1/4 tsp 孜然粉
• 1/4 tsp 鸡精
• 1/2 tsp 糖
• 1/2 tsp 黑酱油
• 适量 白胡椒粉
• 1/2 tbsp 花雕酒/米酒
• 适量 水

肉末芡水：

• 1 tsp 玉米淀粉
• 2 tbsp 水

辣椒油（2人份）：

• 1 根 青葱碎
• 3颗 蒜末
• 1 tsp 花椒粉 （或 1 tbsp 花椒粒，如视频）
• 1/2 tsp 青花椒粉 （或 1/2 tbsp 青花椒粒，如视频）
• 2.5 tbsp 辣椒粉
• 0.5 tbsp 韩国辣椒粉
• 1 tbsp 白芝麻
• 适量 油 （差不多能盖过所有食材）

汤底（1人份）：

• 一半的辣椒料油
• 1/4 tsp 盐
• 1/4 tsp 鸡精
• 1/4 tsp 味精
• 适量 白胡椒粉
• 2 tbsp 酱油
• 4 tbsp 黑醋
• 1/2 tbsp 蚝油
• 1/2 tsp 糖
• 2 勺 热水/面汤

组装：

• 红薯粉条
• 蔬菜
• 花生
• 青葱
• 香菜
• 榨菜丝，可选（超市都会有卖，能直接吃的小包装）

备料重点

红薯粉条——

红薯粉条需要提前1-2小时用冷水浸泡，越粗的粉条需要浸泡的时间越久，或者提前一天泡隔夜也可以的。如果忘记了提前浸泡，可以烧开一锅热水，放入粉条，等粉条都变软后，熄火，放一旁泡个5-8分钟左右，如果觉得泡得不够透，煮菜时再把粉条丢下去一起煮应该就差不多了。泡好的粉条千万不要煮太久哦，会容易断裂。

烫青菜和面条是顺序应该是，各种需要时间熟的青菜先下，再放泡透了的粉条，煮30秒左右；粉条没泡透的话，顺序就是相反的。很像绕口令，可是，这样应该有明白吼~

还有一个我个人喜欢的小细节是，煮的时候把蔬菜都混合进面条里，而不是蔬菜一坨，面一坨。这样的话每一口都有非常丰富的口感！就像是黄面+米粉+粿条 😀

辣子料油——

一般上即便是在有辣椒油的情况之下，制作汤底时也是需要泼热油进碗里，激发辣椒粉，蒜，葱，芝麻的香气。所以其实步骤上来说，也基本上是差不多一样的。

那没有小锅的话怎么办呢？别担心哦！大一点锅子比如平底锅，或是不沾煎锅，其实也是可以用的，不过熬油的时间可能需要减半。由于锅底的面积比较大，导出的热能会相对更多，所以更快。以肉眼判断的话，就是原本没什么颜色的油，变成了亮亮的红油，那就好咯！不过千万别把葱蒜之类的炸焦了，那味道会完全不同的呢！

黑醋——

本地有非常有名的狮子牌黑米醋，是婆婆妈妈都喜欢用的，但这种比较温和的甜黑醋不是做酸辣粉的首选哦。我用的是浙江香醋，你也可以用别的牌子，只要是酸味较突出的就合适~

辣椒粉——

为什么又是混合两种辣椒粉呢？原因很简单，因为韩国辣椒粉可以给辣油快速地带来很亮的色泽，补足了一般在超市买的辣椒粉比较不足的地方。其实如果你家有三种不同风味的辣椒粉，也可以混合来使用哦，比如说Pran brand 的细辣椒粉也是我爱用的其中一种，但是这是特辣的，只能放一点增加刺激感。没有的话也没问题！就全用普通辣椒粉吧 🙂

~ 视频教程 ~

料理步骤

肉碎：

1. 冷锅，无油，下入猪肉末。没有不沾锅 / 用全瘦肉的话需要热点油来炒。
2. 用中火，把猪肉炒散，炒至渗出来的汁水都变成清亮的油脂后，加入姜末。
3. 炒出姜香味，放入黄豆酱和红豆瓣酱，转小火，炒一分钟左右。
4. 加蒜末，孜然粉，鸡精，糖，黑酱油和白胡椒粉，炒匀。
5. 加入料酒和水，水至少盖过一半的肉末，保持微滚1-2分钟，或直到水蒸发得剩下一半。
6. 最后倒入芡水勾芡至浓稠，肉末搞定！

辣子料油：

1. 把所有食材放入锅里，最后放油，油要差不多能盖过所有的料。
2. 用中火让油脂升温，需要不停搅拌避免粘底。
3. 当油开始滚烫冒泡，转小火，熬一分钟左右，直到油脂变成亮红色，辣油搞定！

组装：

1. 先烧一锅热水准备烫菜和做汤底。
2. 与此同时，把辣子料油分入两碗中，再放入其余所有的调味料（食谱里碗底调味料是给一碗的份），稍微混合。
3. 冲入两大勺已经沸腾的热水。
4. 把你准备好的菜和粉条都煮上，过滤出来，放入你的汤里。
5. 再放上先前准备好的肉沫，花生米，青葱/香菜。
6. 完成！嗦粉！

Print Recipe

Sour & Spicy Vermicelli

The very first time I tried suan la fen (Sour & Spicy Vermicelli) was when Scarlette Market launched in Singapore. The shop was packed with instant noodles and ready‑to‑eat snacks, but the only thing that caught my eye was the cup noodles endorsed by a mushroom‑haired spokesperson—Suan La Fen, because I’ve always loved hot and sour soup (suan la tang, the thicker version). What I never expected was that this would open up a whole new world for me, since suan la fen and suan la tang are completely different creatures XD

Why would you love this Sze Chuan style spicy noodle？

If you’re not used to Chinese food, especially from the real china restaurant, you might find the amount of oil a bit much at first—I did too. But once I got to know the cuisine better, I realized that the red chili oil floating on top isn’t just ‘spicy oil’; it’s actually the soul of the whole bowl of noodle soup. Combined with the tang of black vinegar, the flavor is bold but not greasy. Suan la fen is definitely a punchy, heavy‑flavored noodle dish, yet it doesn’t require hours of simmering stock—everything comes together simply by mixing seasonings, almost like instant noodles! Today, though, I made you an upgraded version: with minced meat added in, it’s richer, heartier, and even more satisfying.

All you need

Minced meat topping (for 2 )：

• 280g Minced Pork
• 1 tbsp Minced ginger
• 1tbsp Soybean Paste
• 1tbsp Red Fermented Soybean Paste
• 2-3 cloves Minced garlic
• 1/4 tsp Cumin Powder
• 1/4 tsp Chicken stock powder
• 1/2 tsp Sugar
• 1/2 tsp Dark soy sauce
• White pepper powder, as needed
• 1/2 tbsp Hua diao cooking wine/ Rice cooking wine
• Water, as needed

Starch Slurry for minced meat topping:

• 1 tsp Corn starch
• 2 tbsp Water

Chili Oil (for 2) :

• 1 stalk Sliced scallion
• 3 cloves Minced garlic
• 1 tsp Sichuan pepper powder (or 1 tbsp Sichuan peppercorn, as in the video)
• 1/2 tsp Green Sichuan pepper powder (or 1/2 tbsp Green Sichuan peppercorn, as in the video)
• 2.5 tbsp Chili flakes
• 0.5 tbsp Gochugaru (korean chili flakes)
• 1 tbsp White sesame seeds (toasted one would be better)
• Oil, as needed (almost can cover all the ingredients)

Soup base (for 1)：

• Half of the chilli oil
• 1/4 tsp Salt
• 1/4 tsp Chicken powder
• 1/4 tsp Ajinomoto
• White pepper powder, as needed
• 2 tbsp Soy sauce
• 4 tbsp Black vinegar
• 1/2 tbsp Oyster sauce
• 1/2 tsp Sugar
• 2 ladles Hot water/ noodle cooking water

To served:

• Sweet potato vermicelli
• Vegetables
• Roasted/fried Peanuts
• Scalliom
• Coriander
• Sichuan preserved shredded mustard, optional (the ready to eat, small packet type)

Ingredients Notes

Sweet potato vermicelli——

Sweet potato vermicelli needs to be soaked in cold water for 1–2 hours before cooking—the thicker the noodles, the longer the soak. Overnight soaking works too. If you forget, just boil a pot of hot water, drop in the noodles until they soften, then turn off the heat and let them sit for about 5-8 minutes. If they’re still a bit firm in the core part, you can finish cooking them directly when you cook it together with vegetables. Just remember: once it is soaked through, don’t boil them too long or they’ll break easily.

When blanching vegetables and cooking the noodles, the order matters: if your veggies take longer to cook, add them first, then the soaked noodles for about 30 seconds. If the noodles aren’t fully soaked, reverse the order—noodles first, then veggies. It sounds like a tongue‑twister, but I hope this is clear enough for you XD

One little detail I personally love: mix the vegetables right into the noodles while cooking, instead of keeping them separate. That way, every bite has a layered texture—like eating yellow noodles, rice vermicelli, and kway teow all at once 😀

Chili oil——

Even when you have chilli oil on hand already, you still need to pour hot oil into the bowl to sizzle and awaken the aroma of chili powder, garlic, scallions, and sesame seeds. So in terms of steps, it’s basically the same process.

But what if you don’t have a small pot? Don’t worry! A larger pan—like a skillet or non‑stick frying pan—works too, though you’ll need to cut the heating time in half. Because the wider surface area transfers heat faster, the oil reaches that glossy red stage more quickly. The key is to watch with your eyes: once the oil turns from pale to bright red, it’s ready. Just be careful not to burn the garlic or scallions, or the flavor will change completely!

Black vinegar ——

Here in Malaysia, the famous Lion Brand black rice vinegar is a household favorite, especially among auntiesand uncles. But this sweeter style isn’t the best choice for suan la fen. I use Zhejiang vinegar, though any brand with a sharper, more pronounced acidity will work.

Chili powder ——

Why mix two kinds of chili powder? Simple reason: Korean chili powder (gochugaru) gives the oil a bright, vibrant color, which is something that supermarket chili powders often lack of. If you have three different chili powders at home, you can even blend them and use together. For example, I love using Pran brand fine chili powder—it’s extra hot, so I only add a pinch for that extra kick. It is definitely fine when you have only the normal chili powder, just may be the color might be not as good, taste wise would be okay!

~ Video tutorial ~

Steps of making

Minced meat topping:

1. Start with a cold pan, no oil, and add the minced pork. If you’re not using a non‑stick pan or if the meat is very lean, need to heat up the pot with some oil first.
2. Cook over medium heat, breaking up the pork until the juices turn into clear fat. Add minced ginger and stir until fragrant.
3. Lower the heat, add soybean paste and chili bean paste, and stir-fry for about one minute.
4. Then add minced garlic, cumin powder, chicken powder, sugar, dark soy sauce, and white pepper, mixing well.
5. Pour in cooking wine and enough water to cover at least half of the pork. Keep it at a gentle simmer for 1–2 minutes, or until the liquid reduces by half.
6. Finally, stir in a cornstarch slurry to thicken into a rich sauce.
7. The minced pork topping is ready!

Chili oil:

1. Place all the ingredients into the pot, then pour in enough oil (almost can cover them).
2. Heat over medium, stirring constantly to prevent sticking.
3. Once the oil becomes hot and starts bubbling, reduce to low heat and let it gently simmer for about one minute.
4. Until the oil turns a glossy red. And that’s it—your chili oil is ready!

To served:

1. First, boil a pot of hot water to prepare for blanching the vegetables and making the soup base.
2. Meanwhile, divide the chili oil mixture into two bowls, then add all the other seasonings (the recipe’s seasonings for soup are for one serving) and mix.
3. Pour in two ladles of boiling hot water.
4. Cook the vegetables and vermicelli, drain, and place them into the prepared soup.
5. Top with the minced pork, roasted peanuts, and scallions or cilantro.
6. Done! Time to slurp the noodles! Yay!

Full Printable Recipe

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我的好物分享 What I Use

红薯粉条 Sweet Potato Vermicelli

黑醋 Black Vinegar

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