Monday, October 13, 2008

Egg noodle (ba-mee-hang), Eating Noodle Like Thai

My favorite noodle dish, ever. I can eat it every days, and I am not exaggerated.Oh well, I am actually a noodle girl who is addicted to all kind of noodles, but this one is at the top of them all. When I was little, my aunt knew exactly that to have me eating lunch without a bit of whining, the only choice I would jump on was, and still is, these yummy Ba-Mee-Hang. (ba-mee = egg noodle, hang = dry) So, ba-mee-hang is referable as egg noodle without soup.

Even though ba-mee-hang can be found in every noodle places or noodle stalls in Thailand, my yummy ba-mee-hang is still from the noodle place in a small town I grew up, Chumporn province. Though I can't remember the name of the place, whenever I go back to Chumporn, still, I know exactly where to go for ba-mee-hang.

Since I am now living far away from my favorite ba-mee-hang place, I have to do it myself. OK, you might say, "Just go to Chinatown - tons of Chinese restaurants serving egg noodle." Did I mention I am a noodle girl?.....I have not yet found egg noodle that is prepared like my ba-mee-hang - well, not really mind , just the Thai way of preparing them.

But I do have a favorite noodle place in Chinatown, Manhattan, when I have a sudden urge of noodles and don't want to make it myself, I would go to the noodle place called New Chow Cho on Mott St between Canal St. and Hester St. where I can season the noodle myself right there at the table. In Thailand, a condiment set which is included fish-sauce and chili (num-pla-prick), granulated sugar, dry chili power and vinegar with chili is offered for noodle seasoning at the tables - we season our noodle ourselves to suite each one taste buds - it is a common way of eating noodle in Thailand. Here, New Chow Cho makes it very kind for Thai noodle eaters and even the very best is I can sometimes order them in a Thai way because some of the waiters can speak a bit of Thai , and they understand what it means to eat noodle like Thai.

Like their reputations yield, Thai foods are spicy and strong in flavors, this noodle dish is no exception. The end result of seasoning, before putting them into your mouth is more like preparing a bowl of salad - every things in the bowl are tossed together to mix well before eating.

I am hungry already, and here is my version of making ba-mee-hang the way I like. Some ingredients are left out just to make my life more easier finding them, I get the taste I familiar with, still .

- fresh egg noodle - can be found in all Asian groceries.
- 1 tbs Lime juice
- 1 tbs fish sauce
- 1/2 tbs granulated sugar
- 1 tsp soy sauce
- 1 tsp. black soy sauce (optional)
- Garlic oil

- 2 tbsp. chopped scallion
- 2 tbsp. chopped cilantro
- 1 tbsp. ground peanuts (optional)
- vegetable of choice

- fish balls, beef balls
- 1/4 cup grounded pork
- dried shrimps (optional)

The only thing called for cooking is boiling the water.

1. seasoning ground pork with a bit of soy sauce and let it sit.
2. prepare a noodle bowl, in go lime juice, fish sauce, sugar and dried shrimps (0ptional), mix well and let it sit.
3. In a pot, bring water to boil.
4. fast boil vegetable, fetch them out, let it sit
5. boil all fish balls, beef balls for two minutes, take them out, let it sit
6. boil grounded pork till it is thoroughly cooked and put them into the preparing noodle bowl( with mixing sauces in it)
7. goes in the last, fresh egg noodle, (if you know how to boil spaghetti, you're good to go) boil them about two minutes - these noodles are fresh, so they are already soft and don't need to be dancing in boiling water for very long, fetch them out and put into the preparing noodle bowl.
8. right away, toss the noodle with garlic oil for thoroughly coated.
9. in a noodle bowl, put all boiled ingredients and later chopped cilantro, scallion, and ground peanuts (optional).
10. drizzling with black soy sauce

Before eating

like fixing salad, every things in the bowl need to be tossed so that all taste will be blended together. Now you test for the taste you like, and that you can season them as you go - love more sour - squeeze a wedge of lime, more salty - add a little bit of fish sauce, prefer slightly sweet - add a tiny bit of sugar, can't leave without spicy me me - add a little of dried chili powder, and, again, toss them to mix before eating.

Now, you can make it your own personal ba-mee-hang.

For ingredients, you can choose all ingredients you like, besides fish balls, beef balls, ground pork - make it with whatever kind of meats you like (boil it if it's needed, don't do it if it's ready cooked) - roasted pork, chicken, turkey, beef etc.

The only foundation for these yummy noodle dish is the mixing of lime juice, fish sauce and sugar - the balance taste of sour, salty and sweet which is also the foundation of cooking Thai food.


Anonymous said...

Thank you Thank you Thank you. I have loved ba mee hang for many years and its hard to find. Only one in twenty Thai restrants serve it.

Anonymous said...

This looks so tasty. It reminds me of my childhood time in Bangkok. Could you post Lard Nar recipe in the future? This's also another of my favorite noodle dish.

pui, ปุย said...

Hi there,

Thank you so much for stopping by. As for Lard Nar recipe. I will definitely put it on in the future. It's my favorite too :)

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