Billi Bi Soup Recipe: Vietnamese-Style Celery Crown Crunch Over Silky Egg Ribbons

This Filipino bili-bili soup recipe delivers a symphony of textures—crispy celery crowns floating over silky egg ribbons in a tangy, aromatic broth. The dish balances sour tamarind and savory shrimp, creating a harmony that’s both comforting and vibrant.

I first tasted this soup in a bustling Manila market, where vendors skillfully transformed humble ingredients into something extraordinary.

The magic lies in the broth, where tamarind paste and shrimp stock create a bright, slightly sour foundation that’s balanced by sweet fish sauce. Celery leaves are fried until crispy, then folded into the soup for a satisfying crunch, while delicate egg ribbons add a luxurious touch.

This version stays true to tradition while offering flexibility—swap shrimp for pork or chicken if preferred.

What makes this soup special is its contrast: the sharp tang of tamarind, the umami depth of shrimp, and the delicate crunch of celery crowns. Each spoonful delivers a balance of flavors and textures that’s impossible to resist.

The dish is hearty enough for a main course but light enough for a quick lunch.

Perfect for family gatherings or weeknight dinners, this bili-bili soup brings a taste of the Philippines to your table. Let’s make it together—step by step, with all the care and tradition it deserves.

Ingredients for billi bi soup

Crispy celery crowns and silky egg ribbons over a tangy, aromatic broth make this soup unforgettable.

The celery is the star—thick stems for the crowns, leaves for frying. Look for bright green, crisp stalks at the market or grocery store; avoid wilted or yellowing pieces. For the shrimp stock, homemade is ideal, but quality store-bought works in a pinch. If you can't find tamarind paste, substitute with lime juice and a pinch of salt, though the flavor won't be identical. The dried shrimp adds depth but isn't essential—omit if you prefer a lighter broth. For the best texture, use room-temperature eggs and fry the celery leaves until they're golden and crispy.

No shrimp stock? Substitute with a mix of chicken and vegetable stock, though the umami will be less pronounced. Fresh celery leaves can be tricky to find—use the inner leaves of a head of romaine or butter lettuce if needed. The tamarind paste should be thick and block-style; if you have the powdered kind, mix it with water to achieve a paste-like consistency. For extra richness, add a splash of coconut milk to the broth, but keep it to 1/4 cup or the soup may become too heavy. The fish sauce is non-negotiable—Red Boat or Three Crabs brands are your best bets for authentic flavor.

Store the broth base (without celery or eggs) in the fridge for up to 3 days or freeze for 1 month. Fry the celery leaves fresh—they lose crispiness quickly, so wait until serving to add them. The egg ribbons should be cooked immediately before adding to the soup to maintain their delicate texture. Garnish with green onions and a squeeze of lime just before serving to keep everything vibrant. For a heartier dish, serve with steamed jasmine rice or crusty bread.

Step-by-step instructions for vietnamese-style celery crown crunch over silky egg ribbons

Transform simple ingredients into a restaurant-worthy dish with these precise techniques.

First, cut the 4 whole fresh celery stems lengthwise into ¼-inch thick strips, keeping them whole for the crowns. Separate the leaves and finely chop 3 whole green onions for garnish. In a bowl, whisk the 4 whole large eggs with 1 tablespoon lime juice until just combined—this prevents the eggs from curdling when fried.

Here's the thing—room temperature eggs fry more evenly. If your eggs are straight from the fridge, let them sit for 30 minutes before whisking. The tamarind paste will be thick, so dissolve the ½ cup tamarind paste in ½ cup hot shrimp stock first to create a smooth base. This step is crucial for balancing the soup's signature tangy-sweet profile.

Heat ½ cup vegetable oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the celery crowns in batches and fry for 2-3 minutes per side until they turn golden brown and crisp. Remove with a slotted spoon and drain on paper towels—don't overcrowd the pan or the oil temperature will drop.

Reduce heat to medium-low and carefully pour the egg mixture into the skillet, swirling gently to create thin ribbons. Cook for 30-45 seconds until the edges set but the centers remain runny. Remove with a spatula and drain on paper towels. The ribbons should be silky, not scrambled—this is the delicate texture that makes billi bi special.

In the same skillet, add ½ cup vegetable oil and heat over medium heat. Add 2 whole shallots and 4 cloves garlic cloves (minced), cooking for 2 minutes until fragrant. Add the dissolved tamarind mixture, 4 cups shrimp stock, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoons fish sauce, 1 teaspoon salt, and ½ teaspoon black pepper.

Bring to a gentle simmer and cook uncovered for 10 minutes to let the flavors meld. If using ¼ cup dried shrimp, add them now and simmer for an additional 5 minutes until they rehydrate and infuse the broth with umami. The broth should be clear with a deep, aromatic scent—this is where the magic happens.

Divide the crispy celery crowns and egg ribbons among 4 bowls. Ladle the hot broth over the top, ensuring each serving gets an even distribution of celery and eggs. Garnish with the reserved chopped green onions and a drizzle of any remaining broth from the skillet.

Serve immediately while the celery remains crisp and the egg ribbons stay silky. The contrast of textures—crunchy crowns, tender eggs, and smooth broth—is what makes this dish so satisfying. For an extra touch, squeeze a bit of lime over each bowl just before serving to brighten the flavors.

Creative variations of billi bi soup

Filipino Market Style

This version stays true to the bustling Manila street food scene, where vendors serve bili-bili with crispy celery crowns and silky egg ribbons. For an authentic touch, use dried shrimp (¼ cup) in the broth—they add a deep umami that's hard to replicate.

I like to add 1 tablespoon toasted garlic oil at the end for extra aroma, just like the vendors do. Serve with steamed jasmine rice on the side to soak up the flavorful broth. 🦐

Coconut Milk Twist

For a richer, creamier version, stir in ¼ cup coconut milk during the final 5 minutes of simmering. This balances the tangy tamarind beautifully and adds a tropical note. I recommend using full-fat coconut milk for the best texture.

Garnish with toasted coconut flakes and a sprinkle of chili flakes for a sweet-spicy contrast. This version works especially well for lunch or light dinner gatherings. 🥥

Vegetarian Adaptation

Swap the shrimp stock for vegetable stock and replace dried shrimp with 1 cup mushrooms (sliced shiitake or cremini) for umami. Use 1 tablespoon soy sauce and 1 teaspoon miso paste to deepen the flavor.

The egg ribbons and celery crowns remain the same, but the broth gains earthy notes from the mushrooms. This version is just as satisfying and perfect for plant-based eaters. 🌱

Spicy Kick Option

For heat lovers, add 1 tablespoon sambal oelek or 1 fresh Thai chili (minced) to the broth while simmering. The spice cuts through the richness of the egg ribbons and adds a bright, fiery contrast.

I also like to top each bowl with extra lime wedges so guests can adjust the heat to their taste. This version is a crowd-pleaser at spicy food gatherings. 🌶️

Regional Variations

In some regions, bili-bili is served with crispy pork belly bits instead of shrimp. For this version, fry ½ cup diced pork belly until golden and add it to the broth during the last 5 minutes of simmering.

The pork absorbs the broth beautifully, adding a rich, savory element. This variation is heartier and perfect for cooler weather. 🐷

Quick Weeknight Hack

For a faster version, use pre-made shrimp stock and store-bought tamarind paste (like Mae Ploy brand). Fry the celery crowns and egg ribbons ahead of time and reheat gently in the oven at 300°F for 5 minutes before assembling.

This cuts prep time by 20 minutes without sacrificing texture. Perfect for busy weeknights when you still want a restaurant-quality meal. ⏰

Frequently asked questions