Photograph of the finished Ba mee moo daeng

Thailand · Mì trứng nước thịt xá xíu Thái

Ba mee moo daeng

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Egg noodles Egg noodles 360 g
  • Photograph of Pork shoulder Pork shoulder 400 g
  • Photograph of Sweet black bean sauce Sweet black bean sauce 60 ml
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Honey Honey 32 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 160 g
  • Photograph of Bean sprouts Bean sprouts 80 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Marinate the pork shoulder with dark soy sauce, five-spice powder, soy sauce, and honey for at least 30 minutes.
  2. 2 Grill the meat at 200 degrees for 25 minutes, flipping it over and brushing it with the marinade once more.
  3. 3 Let the meat rest for 5 minutes, then slice it thinly.
  4. 4 Heat the chicken broth and season with soy sauce and pepper.
  5. 5 Blanch the egg noodles for 40 seconds, the bok choy and bean sprouts for 30 seconds, then put them in a bowl.
  6. 6 Arrange the char siu pork on top of the noodles, pour in the broth, and sprinkle with fried garlic and green onions.

With an appliance

  • Air fryer 25 min

    Replace step 2: place the meat in the basket, bake at 190 degrees for 16 minutes, flip and brush with sauce after 9 minutes; this is about 9 minutes faster than a conventional oven, the char siu edges will be more distinctly browned, but you need to divide the meat into batches if it's large.

Start cooking