Creamy, chicken-based noodle soup from Ipoh with smooth rice noodles and poached chicken.
Sar hor fun (wet fun) from Ipoh is a soupy variant of the dry stir-fried fun found elsewhere in Malaysia. The signature is a silky, creamy broth made from chicken stock enriched with chicken fat, perfectly smooth rice noodles, tender shreds of poached chicken, and crispy fried shallots. The broth is delicate but deeply flavored, and the simplicity of toppings lets the quality of the broth and noodles shine. It's often served at breakfast in Ipoh's famous coffeehouses.
Serves 2
Bring stock to a boil. Add chicken breast, reduce heat, and gently poach for 12–15 minutes until cooked through. Remove chicken and shred. Reserve poaching stock.
Heat chicken fat in a pot. Fry minced garlic for 30 seconds until fragrant. Add reserved stock and bring to a gentle simmer. Season with soy sauce and sesame oil.
In another pot, bring salted water to boil. Add rice noodles and cook according to package directions until soft. Drain gently.
Place soft rice noodles in bowls. Top with shredded poached chicken. Ladle hot chicken broth over. Top with fried shallots and chopped scallions.
Serve immediately while piping hot, with dark soy sauce and chili on the side for seasoning.
Gentle poaching keeps chicken tender and the broth clear.
The smoothness of the rice noodles is essential — make sure they're properly cooked but not mushy.
Fried shallots add crucial texture and aroma.
Use pork or seafood instead of chicken
Add preserved vegetables (mustard greens) for tang
Top with crispy tofu or century egg
Best eaten immediately. Broth and noodles can be prepared separately up to 1 day ahead.
Sar hor fun is an Ipoh specialty, deeply connected to the city's famous coffeehouses (kopitiam) where it's served as a breakfast staple alongside coffee and toast.
Smooth, tender rice noodles made from rice flour and water, slightly more delicate than egg noodles. Find them in Asian markets.
Yes, thigh is actually preferred as it stays moister and has more flavor. Thigh might take 2–3 minutes longer to cook.
Per serving · 2 servings total
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