Bamee Kiew Moo Daeng

Name: Bamee Kiew Moo Daeng
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 nests fresh egg noodles (bamee); 16 pork wontons; 200g Thai red barbecue pork (moo daeng), sliced; 1 bunch choy sum or bok choy; 1.5 litres pork or chicken broth; 3 tbsp fried garlic in its oil; Spring onions and coriander, chopped; Chilli vinegar, chilli flakes, sugar and fish sauce, to season

บะหมี่เกี๊ยวหมูแดง/bah-MEE GEE-ow moo DAENG/

Also known as: Bamee Kiew, Ba Mee Kiew, Ba Mee Kiao, Bami Kiao, Bamee Giew, Egg Noodles with Wontons and Red Pork

About this dish

Springy egg noodles with pork wontons, sliced red barbecue pork and greens, served dry with seasoning or in a clear broth.

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Ingredients

🍜4 nests fresh egg noodles (bamee)

🥟16 pork wontons

🍖200g Thai red barbecue pork (moo daeng), sliced

🥬1 bunch choy sum or bok choy

🍲1.5 litres pork or chicken broth

🧄3 tbsp fried garlic in its oil

🌿Spring onions and coriander, chopped

🌶️Chilli vinegar, chilli flakes, sugar and fish sauce, to season

Method

Serves 2

Bring the broth to a simmer and season lightly with salt and a little soy sauce.

Cook the wontons in boiling water until they float, then lift out.

Loosen the noodles and blanch them for 30–60 seconds, then drain well and toss with a spoonful of garlic oil.

Blanch the greens briefly.

Top each bowl of noodles with wontons, red pork, greens, fried garlic and herbs; add broth or serve dry with the broth on the side, with the condiments for seasoning.

✓ What Makes it Authentic

Bamee kiew is a Thai-Chinese street classic sold from carts and shophouses all over Bangkok; diners season it themselves with chilli vinegar, sugar, fish sauce and chilli flakes.

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