Mee krob

Name: Mee krob
Yield: Serves four
Cuisine: Thai
Ingredients: 4 cloves of garlic, finely chopped; 6 shallots, finely chopped; 150 g (5 oz) pork loin, finely chopped; 150 g (5 oz) chicken breast, finely chopped; peanut oil, for deep frying; 125 g (4 oz) rice vermicelli; 2 tbsp fish sauce (nam pia); 2 tbsp vinegar; juice of 1 lime; 100 g (3 oz) bean sprouts; 150 g (5 oz) prawn meat, finely chopped; 1 small red chilli, finely sliced; 120 g (4 oz) hard bean curd, diced; 2 tbsp palm sugar; 3 spring onions, finely chopped; ½ cup coriander leaves; 2 fresh red chillies, sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

It doesn’t matter how many times I make this dish, I’m like a child gazing in wonder when the noodles puff up in the oil. In Thailand, the ingredients for mee krob vary according to what’s in season and what’s on hand, so feel free to improvise a little. This is a big favourite at parties.

Ingredients

peanut oil, for deep frying
125 g (4 oz) rice vermicelli
4

Asia
Thailand
Main course
Gluten-free
Noodles
South East Asia

Method

Heat oil in a hot wok or deep fryer until almost smoking. Cut noodles into manageable lengths with a pair of scissors, and deep fry a handful at a time. When noodles puff up and turn golden (a matter of seconds) remove.

Pour off oil, leaving 1 tablespoon. Fry garlic and shallot until they st