Ba mi

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Ba Mi (บะหมี่) in the food context refers to Thai-style wheat and egg noodles, commonly used in soups, stir-fries, and noodle salads. These noodles are yellow, springy, and slightly chewy, similar to Chinese egg noodles. Ba Mi is a staple in Thai cuisine, often paired with pork, duck, vegetables, and aromatic broth or stir-fried with sauces and proteins.

Description

Ba Mi is versatile and widely found in both Thai street food and home cooking. The noodles are made from wheat flour and eggs, giving them a rich taste and firm texture. They are usually sold fresh or dried and cooked quickly by boiling or stir-frying.

Ba Mi dishes can be served:

• Ba Mi Nam (บะหมี่น้ำ): In a clear or rich broth with roasted pork, Chinese greens, and fried garlic.
• Ba Mi Haeng (บะหมี่แห้ง): Dry noodles tossed with a savoury sauce and toppings like char siu, wontons, or crispy pork belly.
• Ba Mi Phad (บะหมี่ผัด): Stir-fried noodles with vegetables and protein in a soy-based or spicy sauce.

Recipe

Ba Mi Moo Daeng (Egg Noodles with Roasted Pork)

Ingredients:

• 200 g fresh Ba Mi (egg noodles)
• 200 g roasted pork (moo daeng), sliced
• 1 cup Chinese greens (bok choy or kale), blanched
• 2 tbsp fried garlic in oil
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• White pepper (to taste)
• Lime wedges and chili flakes (for garnish)

Instructions:

1. Cook the Ba Mi noodles in boiling water for 1–2 minutes until just tender. Drain and rinse under cold water to stop cooking.
2. Toss the noodles with sesame oil to prevent sticking.
3. In a large bowl, combine soy sauce, oyster sauce, and a pinch of white pepper. Add the noodles and toss to coat evenly.
4. Serve the noodles topped with sliced roasted pork, blanched greens, fried garlic, and chopped green onions.
5. Garnish with lime wedges and chili flakes for extra flavour.

This dish is a delicious combination of chewy noodles, savoury roasted pork, and fresh vegetables, perfect for a quick meal.

Application Areas

• Street Food: Ba Mi is a street food staple in Thailand, often served in small noodle shops.
• Soups and Broths: Ba Mi is a common ingredient in noodle soups with various meats and vegetables.
• Stir-Fries: Used in stir-fried noodle dishes with sauces, meats, and vegetables.
• Restaurant Menus: Often featured in Thai and Chinese-inspired dishes in both casual and fine dining.

Articles with 'Ba mi' in the title

• Ba mi haeng: Ba mi haeng refers to a Thai noodle dish which is the same as Ba mi nam, which is a boiled wheat and egg noodles, except that Ba mi haeng is without a broth
• Ba mi krob rat na kai: Ba mi krob rat na kai refers to Thai crisp fried yellow noodles with chicken
• Ba mi krob rat na kung: Ba mi krob rat na kung refers to Thai crisp fried yellow noodles with shrimp
• Ba mi krob rat na mu: Ba mi krob rat na mu refers to Thai crisp fried yellow noodles with pork
• Ba mi na kai: Ba mi na kai refers to Thai fried yellow noodles with chicken
• Ba mi na kung: Ba mi na kung refers to Thai fried yellow noodles shrimp
• Ba mi na mu: Ba mi na mu refers to a Thai fried yellow noodles with pork
• Ba mi na nua: Ba mi na nua refers to Thai fried yellow noodles with beef
• Ba mi na phak: Ba mi na phak refers to a Thai fried yellow noodles with vegetables
• Ba mi na pu: Ba mi na pu refers to Thai fried yellow noodles crab meat
• Ba mi nam: Ba mi nam refers to a Thai noodle dish made of boiled wheat and egg noodles with broth

Summary

Ba Mi is a beloved part of Thai cuisine, offering a versatile base for soups, stir-fries, and dry noodle dishes. With its springy texture and rich flavour, these wheat-and-egg noodles have earned their place in countless delicious recipes. Whether served in broth or stir-fried, Ba Mi is a true comfort food.

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