noodle
Ba Mee Moo Daeng
บะหมี่หมูแดง
Mild
Ba Mee Moo Daeng is egg noodles served dry or in broth, topped with slices of Chinese-style red barbecue pork (char siu) — a popular Thai-Chinese breakfast and lunch staple.
Cultural Origin
Ba Mee Moo Daeng is a Chinese-Thai dish combining Cantonese-style red roast pork (char siu) with egg-and-wheat noodles introduced by Hokkien and Cantonese migrants to Bangkok and the central plains in the late 19th and early 20th centuries. It is a quintessential Thai-Chinese noodle-shop staple, particularly associated with old shophouse neighborhoods like Yaowarat.
Allergens & Sensitivities
wheatgluteneggsoygarlic
Key Ingredients
- egg noodles
- char siu pork
- pork broth
- fish sauce
- spring onion
Where to Try It
Thai-Chinese noodle shops across Bangkok; Chinatown area is the best concentration.
Tips
- Order it 'haeng' (dry) for noodles in a small bowl with sauce on the side and a separate broth — the preferred Thai style for maximum flavour control.