National Dish Singapore: Ngoh Hiang (Recipe)
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Say hello to Ngoh Hiang, a golden, crispy bite that captures the melting-pot spirit of Singapore’s hawker culture. These savoury rolls wrap a fragrant blend of minced meat and prawns in a delicate skin, then fry it all to a satisfying crunch. Perfumed with warming five-spice powder and served with a punchy dip, they make a brilliant snack on the go or a show-stopping part of a festive spread. Bring the buzz of a Singapore hawker stall right into your own kitchen.
About Ngoh Hiang
Ngoh Hiang is a traditional dish from Singapore that brings together the many flavours of Asian cooking in a single bite. These tender spring-roll-style rolls are filled with a delicious mix of meat and prawns, seasoned with a harmonious blend of spices. What sets Ngoh Hiang apart is its crisp wrapping, which gives the dish its signature texture. Whether enjoyed as a quick snack in passing or as part of a celebratory meal, Ngoh Hiang is an experience in its own right and a favourite across Singapore’s food stalls.
Ingredients (serves 1–2)
- 200 g mixed minced meat (pork and prawn)
- 100 g rice noodles or beancurd skin, for wrapping
- 2 spring onions
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon five-spice powder
- Salt and pepper, to taste
- Oil, for deep-frying
Shopping for the ingredients
When shopping for Ngoh Hiang, it is well worth choosing fresh, good-quality produce. Mixed minced meat made from pork and prawn can be found in most Asian supermarkets or at the meat counter of a well-stocked market. The rice noodles or beancurd skin used for the wrapping should be a good length and width so they do not tear during frying. Look out for fresh spices and herbs too, so you can draw the maximum aroma out of the dish.
Preparing the dish
To make Ngoh Hiang successfully, start by getting all of your ingredients ready. Begin by soaking the rice noodles in warm water until they soften. Finely slice the spring onions so they blend evenly through the meat filling. In a large bowl, combine the minced meat with the soaked noodles, the egg, the soy sauce, the five-spice powder, and a little salt and pepper. This careful preparation is key to the finished result.
Step-by-step instructions
- Drain the soaked rice noodles and let them dry off well.
- Put the minced meat and the prepared ingredients into a bowl and mix thoroughly.
- Spoon the mixture onto the wrapping and roll it up carefully into neat parcels.
- Heat the oil in a pan and fry the rolled Ngoh Hiang until golden brown.
- Drain on kitchen paper after frying and serve hot.
Gluten-free / lactose-free version
For a gluten-free version of Ngoh Hiang, use gluten-free soy sauce, which is now available in many supermarkets. When choosing your rice noodles, make sure they contain no gluten-based additives. These adjustments mean that people with intolerances can enjoy the dish too, without any worry. Take care to use gluten-free spices as well, so the dish stays completely gluten-free from start to finish. It is naturally lactose-free, since no dairy is involved.
Tips for vegans and vegetarians
For vegans and vegetarians, Ngoh Hiang can easily be adapted by swapping the meat for tofu or vegetables. Tofu is a great source of plant-based protein and can be seasoned to taste. Vegetables such as carrots, mushrooms or bean sprouts make for a colourful, flavourful filling. This variation stays close to the authentic taste while catering to those who prefer a plant-based plate. It pairs beautifully with other meat-free favourites such as Tahu Goreng.
More tips and tricks
One key tip for making Ngoh Hiang is getting the frying right. Make sure the oil is hot enough before you add the rolls, so they turn out lovely and crisp. Wrapping the rolls can be a common challenge, and it helps to work with slightly sticky, well-drained noodles so they hold together easily. Experiment with different fillings, too, to discover new flavour combinations — much as the cooks behind Popiah do with their fresh spring rolls.
Adapting the recipe to your taste
Ngoh Hiang is wonderfully adaptable and easy to tailor to personal preference. If you like bold, fiery flavours, simply add a pinch of chilli powder or some fresh chillies to the filling. For a deeper, more umami taste, work in extra savoury ingredients such as oyster sauce or miso paste. Try out different variations to create your own perfect version of Ngoh Hiang that delights your palate.
Ingredient substitutions
If you do not have some of the ingredients to hand, there are plenty of alternatives that work very well. For instance, you can use minced chicken instead of pork to create a lighter version. In many Asian kitchens, prawn or crab meat are also popular filling options. What is more, Ngoh Hiang can be baked in the oven rather than deep-fried, which makes for a healthier preparation if frying is not your preference.
Drink pairing ideas
Ngoh Hiang goes wonderfully with a range of drinks that highlight its flavours. A lightly chilled Asian beer or a sparkling elderflower lemonade makes a refreshing accompaniment. For wine lovers, a light rosé or a fruity white wine could be an ideal choice. In the warmer months, cooling options such as green tea or a locally loved Teh Tarik are delicious companions to this dish.
Serving and presentation ideas
The presentation of Ngoh Hiang can lift the whole eating experience considerably. Serve the fried rolls on a handsome plate with fresh vegetables and a dip, such as a spicy chilli sauce. Garnishing with fresh herbs like coriander or mint not only adds a splash of colour but also brings extra flavour. A thoughtful arrangement that plays with different textures and colours turns the dish into a genuine feast for the senses.
A bit of history
Ngoh Hiang has its roots in Chinese cuisine and is a much-loved dish across Malaysia and Singapore. It stands as a symbol of the multicultural society of these regions, where many different influences come together under one roof. The use of herbs and spices is central to the dish and speaks to the history of the immigrants who carried their culinary traditions to new lands. This makes Ngoh Hiang not just a dish but a piece of cultural heritage, and a proud example of Singapore cuisine.
More recipe ideas
Summary: Ngoh Hiang
Ngoh Hiang wins you over not only with its intense flavour but also with its versatile preparation. Whether as a light bite or in combination with other traditional Asian offerings, this national dish of Singapore is a must for every food lover. Its aromas and crisp texture make it an unforgettable experience. Let the culture and traditions of Singapore inspire you, and give Ngoh Hiang a try on your next culinary adventure.
