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How To make Thai Egg Noodles and Pork Soup (Ba Mee Nam)
1 c Bean sprouts
8 oz Egg noodles, fresh (Ba Mee)
6 md Garlic cloves
6 c Chicken stock
4 tb Ground pork
2 tb Dried shrimp
2 tb Fish sauce (Nam Pla)
3 ea Lettuce leaves
8 sl Pork, cooked, 1-1/2" X 3"
2 ea Green onions, thinly sliced
1 tb Corriander leaves, chopped
1 ts Granulated sugar
2 tb Peanuts, roasted & crushed
1 tb Dried red chile flakes
Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately.
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Stir Fried Holy Basil with Noodle | Thai Food | Bamee Pad Kaprao | บะหมี่ผัดกะเพรา
Stir Fried Holy Basil with Noodle | Thai Food | Bamee Pad Kaprao | บะหมี่ผัดกะเพรา
1-2 serve
1. Egg noodles 2 cup.
2. Ground pork 300 g.
3. Chili, garlic pound 1 ½ tbsp.
4. Oil 1 tbsp.
5. Holy basil ½ cup.
6. Red chili 1 tbsp.
7. Fish sauce 1 ½ tbsp.
8. Sugar ½ tbsp.
9. Black soy sauce ¼ tbsp.
10. Water 1 tbsp.
Thai Egg Noodles (อ้วน บะหมี่เกี๊ยว (กวางตุ้ง)
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Around the area of Saphan Kwai in Bangkok, along Pradipat Road, there is an abundance of delicious street food, and there are especially a bunch of noodle stalls. Ying and I were in the area on evening, and we decided to stop at a Bangkok street food stall called Uan Bamee Giew (อ้วน บะหมี่เกี๊ยว (กวางตุ้ง), that is famous for serving Thai egg noodles and dumplings - a dish I hadn’t eaten in quite while, so I was pretty happy to eat.
We arrived at around 5 pm right as they were opening, and I think we got the first order of the day - they had literally just finished setting everything up when we arrived to Uan Bamee Giew (อ้วน บะหมี่เกี๊ยว (กวางตุ้ง). For my first bowl I had a bamee giew moo daeng haeng (บะหมี่เกี๊ยวหมูแดงแห้ง), egg noodles with dumpling, bbq pork, and the dry version (you could also order the soup version if you wanted). The dry noodles came with a bowl of soup on the side, with a pork bone sitting in the middle. The soup was nice and salty, and had a rich pork flavor to it, but really excellent flavor. But I really loved the dry egg noodles, topped with slices of pork, some fish cakes, some crispy pork skin, some choi sum greens, and finally a bed of really good and freshly cooked egg noodles. Additionally there were some dumplings in the mix as well, which were filled with minced pork, and they were so soft and tender that the meat melted into the dumpling wrapper - they were delicious.
After the dry egg noodles I decided to have a bowl of giew nam moo daeng nam (เกี๊ยวน้ำหมูแดงน้ำ), Thai won ton style dumplings with soup and red bbq pork as well. This time it was filled with soup, and rather than having more egg noodles there were more dumplings in this bowl. The bowl was equally delicious.
Uan Bamee Giew (อ้วน บะหมี่เกี๊ยว (กวางตุ้ง) is a Bangkok street food stall that’s still doing amazing home-cooked food. They make their own egg noodles and dumplings, and the flavors are excellent. The egg noodles and dumplings were the really the best things in the bowl, and everything else was just a bonus.
Uan Bamee Giew (อ้วน บะหมี่เกี๊ยว (กวางตุ้ง)
Address: Thanon Pradipat Soi 20, Bangkok, Thailand
Open hours: 5 pm - 11 pm daily
Price: 35 Thai Baht per bowl
ที่อยู่ ถนนประดิพัทธิ์ ซอย 20 สามเสนใน พญาไท กรุงเทพมหานคร 10400
เปิดบริการทุกวัน 17.00 - 23.00 น.
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Bangkok Street Food | Thai Egg Noodles With Pork In Thick Tapioca Starch Gravy - Area Ekachai
Presents Thailand’s Famous Street Food - Watch More “Famous Thai Pork Dishes ”
Thailand is the capital of the world street food. The tastes of modern-day Thailand boast an ancient history. As early as the thirteenth-century, the Thai people had established what might be considered the heart of Siamese cuisine as we know it today: various types of meat and seafood combined with local vegetables, herbs and spices such as garlic and pepper, and served with rice. Later, the Chinese brought noodles to Thailand, as well as the introduction of the most important Thai cooking tool the steel wok.
Thai cuisine is also heavily influenced by Indian spices and flavours, which is evident in its famous green, red, and yellow curries. However, it would be nearly impossible to confuse an Indian curry with one from Thailand. Although Thai curry incorporates many Indian spices in its pastes, it still manages to maintain its own unique flavour with the addition of local spices and ingredients, such as Thai holy basil, lemongrass, and galangal (Thai ginger).
Other influences on Thai cooking may be found in the countries near or surrounding Thailand, such as Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia. Such plentiful and vast influences combine to create the complex taste of present-day Thai cooking—one of the fastest-growing and most popular of world cuisines today.
List of Best Thai Recipes available in streets you must try during your visit
Tom Yum Gung (Shrimp)
Gang Som Pak Ruam
Gang Keow Wan (Shrimp)
Panang Gai (chicken)
Gang Massaman (Shrimp)
Gai Pad Pongali
Gang Jued (Shrimp)
Jim Jum
Kao Na Phet
Kai Jiew Moo Saap (pork)
Kao Niew Moo Yang (pork)
Moo Dad Diew
Yam Khor Moo Yang (pork)
Gai Yang (chicken)
Kao Ka Moo (pork)
Kao Mok Gai (chicken)
Kao Moo Dang (pork)
Kao Man Gai (chicken)
Nam Tok Moo (pork)
Larb Moo (pork)
Pad Ga Pow Moo Kai Dow (pork)
Gai Pad Met Ma Muang (chicken)
Plah Kah Pung Neung Manow
Gang Som Plah Chon (Fish)
Plah Plow (Fish)
Yam Plah Duk Foo (Fish)
Som Tam
Kanom Jeen
Gai Pad King (chicken)
Pad Pak Bung Nam Man Hoy
Nam Prik Kaphi
Pad See Eiu
Pad Thai
Guay Teow Rhua
Guay Teow Nuaa (Sen Lek)
Guay Jab
Guay Teow Lui Suan
Cha Yen
Kao Niew Ma Muang
Sang Kaya Fug Tong
Thai Egg noodle with fish ball and ground meat (บะหมี่แห้งลูกชิ้นหมูสับ) Ba mee haeng
Fresh egg noodles topped with fish balls and ground pork is one of the many popular Thai street cart foods you can find everywhere in Bangkok. It's my 'go to' when I want to make something quick and easy for my family. You will probably need less than 20 mins (including prep time) to make a hearty dinner for 5 people or more!
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The noodle is being flavored with the pork fat garlic oil that I pre-made and always kept in the fridge.
To learn how to make Garlic Oil, Check out our YouTube video:
If you are a noodle lover like myself I suggest you do the same too!
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???? The tradition Thai noodle condiments are:
✅ sugar
✅ chili powder
✅ spicy vinegar
✅ crushed roasted peanuts
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Personally, I like to add 1 tbsp of sugar, 1 tbsp of ground peanuts, 1 tbsp of chili vinegar and a touch of chili powder to my noodle to brighten up my bowl. But there’s nothing wrong with eating it plain like the one here in the photo.
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▶ Recipe
Prep time - 15 mins
Cook time - 10 mins
Makes about 5-6 servings
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▶ Ingredients
1 pack fresh eggs noodle (455g)
1 pack yu Choi
400 g ground pork
1 lb fish balls
4 tbsp garlic oil
2 tbsp seasoning sauce
1 tbsp light soy sauce
2 tsp chicken bouillon
1 tsp white pepper
6 cups of water
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