Ba Mee Haeng
บะหมี่แห้ง
Ba Mee Haeng is a dry egg noodle dish — springy yellow wheat noodles served without broth, tossed with lard, crispy shallots, sliced BBQ pork, and a soft-boiled egg, with condiments to season yourself. A Thai-Chinese classic.
Cultural Origin
Ba mee haeng — dry egg noodles — is a Teochew Chinese-derived shophouse dish brought to Thailand by Chinese immigrants over the 19th and 20th centuries. The egg noodles are blanched and tossed in soy, garlic oil, sometimes a touch of vinegar and pork fat, then topped with barbecued red pork (moo daeng), wontons or roast duck. It is a default Bangkok lunch and remains strongly tied to Chinese-Thai shophouse culture.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok-Teochew standard tosses egg noodles in soy and garlic oil, topped with moo daeng, wontons and Chinese greens. |
| Southern | Southern versions sometimes use yellow turmeric noodles and add curry-style toppings reflecting Malay influence. |
Allergens & Sensitivities
Key Ingredients
- egg noodles
- BBQ pork (char siu)
- lard
- crispy shallots
- soft-boiled egg
- fish sauce
- white pepper
Where to Try It
Chinese-influenced noodle shops in Bangkok's Chinatown (Yaowarat) and Thai-Chinese communities throughout the country.
Tips
- The tossing technique matters — mix the noodles thoroughly with the lard and seasonings before adding toppings.
- A small cup of broth is usually provided on the side — drink it to round out the meal.