Street Food - Bak Chor Mee

May 26, 2012 Ivan Teh - RunningMan 0 Comments

Street Food - Bak Chor Mee

Also Known As:
Bak Chor Mee, Mushroom Minced Pork Noodles, Minced Pork Noodles, Minced Meat Noodles, BCM



Average Price Per Serving:
SGD $2.50 - $6



Description:
Bak Chor Mee is a Teochew dish that consists of either flat egg noodles (Mee Pok), or thin egg noodles (Mee Kia), traditionally garnished with minced pork, fried pork lard cracklings, braised mushrooms, bean sprouts and fried crispy sole fish.


A later version of Bak Chor Mee the majority of Singaporeans are familiar with also includes garnishes of lean pork slices, pork meat balls, lettuce, seaweed, fried shallots and pork liver.

Stiff competition today means vendors of modern Bak Chor Mee may try to differentiate their food by including fish cake, prawn cake, fish balls, deep-fried pork dumplings, steamed fish dumplings (Her Giao) or crabstick.

Or they might go up-market with premium ingredients like scallop, prawns, abalone or lobster.

The key secret of a good Bak Chor Mee, besides freshness of ingredients, is the sauce or the soup it is served with.

Bak Chor Mee (Soup) must have a clear broth with rich, meaty flavour made from stewing pork leg bones. Most versions of the soup also stew together a few other ingredients, which may include dried scallops, dried sole fish, chicken stock, dried shrimp or chinese black vinegar.

These ingredients often bring an additional dimension of taste to the soup, although true Bak Chor Mee masters can achieve tasty soups just by using fresh, good quality pork leg bones.

Bak Chor Mee (Dry) must have a sauce made from vegetable oil or lard, light soy sauce, chinese black vinegar and chili paste (Sambal).

The key to a good sauce is the right balance in the combination of ingredients, as well as using a good quality chinese black vinegar and chili paste.


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I normally prefer my Bak Chor Mee (Dry) without pork liver and modern version ingredients, served with flat egg noodles tossed in sauce. I think the closest western counterpart to Bak Chor Mee would have to be linguine with minced pork and mushrooms, done aglio olio style.

These are the top 3 stalls which I feel serve the best Bak Chor Mee in Singapore.


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Hill Street Tai Hwa
@ 466 Crawford Lane #01-12
Opening Hours: 9.30am – 9pm Closed every 1st & 3rd Mon




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Ah Kow
@ 531A Upper Cross Street #02-43
Opening Hours: 9am – 6pm Daily



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Seng Kee Bak Chor Mee
@ 316 Changi Road
Opening Hours: 7am – 9.30pm Closed Alt Mon



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Honourable Mention

409 Ming Ji
@ 1A Eunos Crescent #01-2461
Opening Hours: 7am - 3pm Closed Mon





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