Ba Mee Moo Dang: Delicious Thai Noodles with BBQ Pork

Ba mee moo dang is an incredibly popular and quintessential Thai dish that can be found both on the streets and in restaurants throughout Thailand. It’s a culinary masterpiece that features a delectable combination of egg noodles, succulent red barbecue pork, delicate wontons, and an array of fresh vegetables. In this detailed exploration, we will delve into the origins, preparation methods, and diverse variations of ba mee moo dang, showcasing its significance as a symbol of Thailand’s rich culinary heritage.

Origins of Ba Mee Moo Dang:

The origins of ba mee moo dang can be traced back to the vibrant street food culture of Thailand. Street vendors and local eateries have long been the custodians of this delightful dish, providing locals and tourists alike with a flavorful and satisfying experience. Over time, ba mee moo dang has found its way into the hearts of food enthusiasts around the world, becoming a sought-after Thai delicacy.

Ingredients and Preparation:

1. Egg Noodles:

Ba Mee Moo Dang
Egg Noodles

   Ba mee moo dang’s foundation lies in its egg noodles, made from a mixture of wheat flour and eggs. The noodles are expertly boiled to achieve the perfect balance of softness and chewiness, providing a delightful texture to the dish.

2. Red Barbecue Pork:

Red Barbecue Pork
Red Barbecue Pork

   The succulent red barbecue pork is a highlight of ba mee moo dang. Prepared using pork shoulder marinated in a flavorful blend of red curry paste, soy sauce, and sugar, the meat is then grilled or roasted to perfection. The dish is elevated by a compelling blend of savory and slightly charred flavors.

3. Wontons:

   The wontons in ba mee moo dang are crafted with precision, featuring a filling of ground pork, shrimp, and vegetables. Encased in thin wonton wrappers, these delectable parcels are either boiled or fried, adding a layer of complexity to the dish’s taste and texture.

4. Vegetables:

   The choice of vegetables in ba mee moo dang adds vibrancy and freshness to the ensemble. Bok choy, green onions, and cilantro are commonly used, contributing both visual appeal and a medley of complementary flavors.

5. Chili Sauce and Lime Wedges:

   The dish is traditionally served with a side of chili sauce for those seeking an extra kick, along with lime wedges that provide a citrusy zing, enhancing the overall taste profile.

Variations and Adaptations:

Ba mee moo dang’s versatility allows for various adaptations to suit different preferences and dietary choices. For those opting for a vegetarian or vegan version, the pork can be seamlessly replaced with tofu or tempeh, offering a plant-based alternative without compromising on flavor.

Here are two versions of the recipe, one wet and one dry:

Wet Ba Mee Moo Dang:

Ingredients:

  • For the Noodles:
  • 1 serving fresh egg noodles (wonton noodles work well)
  • 1 tbsp vegetable oil
  • 1/2 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tbsp lime juice
  • 1 cup chicken broth (heated)
  • For the Toppings:
  • 100g sliced red BBQ pork (char siu)
  • 4-5 wontons, cooked
  • One stalk baby bok choy, blanched
  • 1/4 cup bean sprouts
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped scallions
  • Lime wedges, chili flakes, and ground peanuts (optional)
Ba Mee Moo Dang
Ba Mee Moo Dang

Instructions:

  1. To prepare the noodles, follow the instructions on the package and cook until they are al dente. Drain and rinse with cold water.
  2. Heat oil in a pan. Add cooked noodles and stir-fry for 2 minutes.
  3. Add soy sauce, fish sauce, oyster sauce, sugar, white pepper, and lime juice. Toss to coat evenly.
  4. Gradually add hot chicken broth until the desired consistency is reached.
  5. Divide the noodles into bowls.
  6. Top with BBQ pork, wontons, bok choy, bean sprouts, cilantro, and scallions.
  7. Serve with lime wedges, chili flakes, and ground peanuts for an extra flavor boost.

Dry Ba Mee Moo Dang:

Ingredients:

  • For the Noodles:
  • 1 serving fresh egg noodles (wonton noodles work well)
  • 1 tsp garlic oil
  • 1/2 tsp soy sauce
  • 1/2 tsp Golden Mountain sauce
  • 1/4 tsp fish sauce
  • Pinch of black soy sauce (optional)
  • 1 tsp sugar
  • 1 tsp white vinegar
  • For the Toppings:
  • Same as the wet version

Instructions:

  1. Cook noodles al dente per package instructions. Drain and rinse with cold water.
  2. In a pan, heat garlic oil. Add cooked noodles and toss to coat.
  3. Combine soy sauce, Golden Mountain sauce, fish sauce, sugar, white vinegar, and black soy sauce (if using) in a separate bowl. 
  4. Drizzle the noodles with the sauce and mix well.
  5. Divide the noodles into bowls.
  6. Top with BBQ pork, wontons, bok choy, bean sprouts, cilantro, and scallions.
  7. Serve with lime wedges, chili flakes, and ground peanuts for an extra flavor boost.

Tips:

  • You can find pre-made red BBQ pork or char siu at most Asian grocery stores.
  • If you don’t have wontons, you can substitute boiled shrimp or poached chicken.
  • Adjust the amount of chili flakes to your spice preference.
  • Feel free to customize the toppings with other vegetables like shredded carrots or green onions.
  • For a vegetarian version, replace the BBQ pork with tofu or tempeh.

No matter which version you choose, I hope you enjoy this delicious and satisfying Thai noodle dish!

Ba mee moo dang is just one of those Thai dishes that’ll blow your mind away! You won’t believe how the flavors and textures come together so perfectly. This dish has become a symbol of Thai culture and is loved by foodies all over the world. You can have it as a quick meal or take your time to savor every bite and enjoy the experience. Whether you’re in Thailand or anywhere else, ba mee moo dang will always captivate your taste buds.

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