Ba-Mee Moo Daeng is a noodle dish which we have served with a flavour packed soup in this recipe. This is an extremely popular and well known dish, and because there are quite a few steps to preparing it, most Thais would simply buy from a street vendor. However those of us outside of Thailand don’t have this option so we have to prepare it ourselves! But fear not, this recipe is just as tasty (if not more so!) than anything you will find at a street vendor. It is also fun to make and can be customised depending on your tastes and preferences.
We have used thinly sliced roasted red pork, which is a delicious way to make pork fillet, and something that can be used as a component of many other recipes that need a delicious fatty pork to make them pop! You should also use egg noodles for extra authenticity, however feel free to use other noodles if that is more convenient.
Step 1: The first thing we need to do is prepare the pork. Take 300g of pork fillet and use a fork to pierce the meat all over, this will allow the marinade to seep all the way in.
Step 2: Place the fillet in a mixing bowl and add 2 tbsp of meat seasoning powder, 1 teaspoon of salt, 1 tbsp of five spices powder, and a couple of drops of red food colouring. The food colouring is optional, but it will give the pork a deep red colour which is how it is served in Thailand.
Step 3: Now rub the marinade into the pork thoroughly, and leave the fillet to marinate – preferably overnight, but for if you are in a rush 2 hours minimum should be fine.
Step 4: Once the pork has marinated, place it in a baking dish, cover the dish with foil, and roast in an oven for 40 minutes on a medium heat.
Step 5: While the pork is roasting, bring about 1 litre of water to the boil in a pot, then break the cinnamon bark and add to the pot, along with 1 tbsp of coriander stalks, 2 cloves of garlic, 5 star anise seeds, 5 balls of pepper, 1 peeled and chopped carrot, 1 peeled and chopped turnip, stir thoroughly, then cover the pot and leave to boil for 25 minutes. (the longer you boil, the richer the flavour)
Step 6: Once the soup has been boiling for 25 minutes, add 1 tbsp of five spices powder, stir it in, then add a pork stock cube and 1 tbsp of soy sauce, stir thoroughly, then cover the pot and boil for a final 10 minutes.
Step 7: Whilst the soup is cooking, we can prepare the noodles. Boil them in a pot until cooked (about 5 to 10 minutes) then spoon them out into a bowl of cold water to wash off any excess flour and to improve their texture.
Step 8: In the same pot boil 2 handfuls of pakchoi for about 2 minutes, then spoon them into a serving bowl. This will be the base of our meal. Then spoon the noodles on top of the pakchoi. By now our soup and the roasted pork should both be ready. The soup should be brown and have a consistency like this.
Step 9: Thinly slice the roasted pork, and lay a few pieces on top of the noodles. Then garnish with fried garlic and chopped spring onion, and spoon on as much soup as you want. Serve and enjoy!
This is one of my favourite noodle soup recipes, the roasted pork fillet works really well with the flavour of the soup. What is your favourite Thai soup recipe? Let us know in the comments below!
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