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Authentic Singaporean Bak Chor Mee Recipe: A Culinary Journey to Southeast Asia

Ingredients

  • 200 grams of minced pork
  • 2 bundles of Mee Pok noodles
  • 4 tablespoons of soy sauce
  • 2 tablespoons of vinegar
  • 2 tablespoons of chilli sauce
  • 2 cloves of garlic, minced
  • 500 ml pork bone broth
  • 1 tablespoon of lard
  • 2 tablespoons of fried shallots
  • 1 handful of fresh lettuce
  • 2 tablespoons of fish sauce
  • 150 grams of sliced pork liver
  • 2 eggs

Steps and instructions

  1. Start by marinating the minced pork with one tablespoon of soy sauce and set it aside for 15 minutes.
  2. In a pan, heat up the lard and sauté the minced garlic until it turns golden brown.
  3. Add the marinated minced pork to the pan and stir fry until fully cooked.
  4. In a pot, bring the pork bone broth to a boil.
  5. Add the sliced pork liver to the boiling broth and cook until the liver changes color. Remove the liver from the broth and set it aside.
  6. In the same pot of boiling broth, blanch the Mee Pok noodles until they are fully cooked. Remove the noodles from the broth and set them aside.
  7. Transfer the cooked noodles to a mixing bowl. Add the remaining soy sauce, vinegar, chilli sauce, and fish sauce to the bowl and mix well until the noodles are evenly coated.
  8. Heat up a pan and cook the eggs sunny side up.
  9. Place the seasoned noodles on a serving plate. Top it with the cooked minced pork, sliced pork liver, sunny-side-up eggs, and fresh lettuce. Sprinkle the fried shallots on top.
  10. Before serving, ladle the hot pork bone broth over the noodles.

Tools for making

  • Mixing Bowl - Used to mix the noodles with the seasonings.
  • Pan - Used to sauté the minced garlic and cook the minced pork.
  • Pot - Used to boil the pork bone broth and blanch the noodles.
  • Spatula - Used to stir fry the minced pork and mix the noodles.
  • Tongs - Used to remove the cooked pork liver and noodles from the boiling broth.
  • Plate - Used to serve the Bak Chor Mee.
  • Frying Pan - Used to cook the sunny-side-up eggs.
  • Ladle - Used to ladle the hot pork bone broth over the noodles before serving.

Recipe variations

  • Replace minced pork with minced chicken, beef, or tofu for a meat-free option.
  • Add sliced mushrooms or other vegetables such as bok choy or bean sprouts for added texture and flavor.
  • Experiment with different types of noodles such as egg noodles, rice noodles, or udon noodles.
  • For a spicy kick, add chopped fresh chillies or chilli flakes to the sauce.
  • Include additional toppings such as fried fish balls, fish cake slices, or prawns.
  • For a healthier option, use whole wheat noodles or zucchini noodles instead of Mee Pok.
  • Try using different types of broths such as chicken broth or vegetable broth instead of pork bone broth.
  • Replace the minced garlic with garlic powder or add other spices and herbs like ginger or spring onions.
  • For a richer flavor, drizzle some sesame oil over the finished dish.
  • Customize the level of spiciness by adjusting the amount of chilli sauce or adding hot sauce.

Recipe overview

Bak Chor Mee, a traditional Singapore street food favorite, is a flavorful noodle dish that will captivate your taste buds. Featuring Mee Pok noodles (flat yellow noodles), minced pork, sliced pork liver, and a perfectly cooked sunny-side-up egg, all bathed in a savory pork bone broth, this dish is as satisfying as it is delicious. In this recipe, we'll guide you through every step of the process - from marinating the pork to assembling the dish. While Bak Chor Mee involves a variety of components, don't let this intimidate you. Each step is straightforward and contributes to the layered flavors of the finished dish. Once you've mastered this recipe, it's certain to become a favorite in your rotation. So roll up your sleeves and get ready to experience the taste of Singapore's hawker centers right in your own kitchen!

TimeApprox. 45 min
Servings2 servings
CaloriesApprox. 700
Print recipe

Common questions

  1. Can I use other types of noodles?
    Yes, you can substitute Mee Pok noodles with other types of noodles such as yellow noodles or rice noodles.
  2. Can I use other meats instead of minced pork?
    Certainly! You can use minced chicken, minced beef, or even a combination of different meats according to your preference.
  3. Is it necessary to use pork bone broth?
    Using pork bone broth adds depth of flavor to the dish, but if you prefer, you can use chicken or vegetable broth as a substitute.
  4. What if I don't have lard?
    If you don't have lard, you can use cooking oil as a substitute for sautéing the minced garlic.
  5. Can I omit the pork liver?
    Yes, if you're not a fan of pork liver, you can simply omit it from the recipe. The dish will still be delicious.
  6. How can I make this recipe vegetarian?
    To make a vegetarian version, omit the minced pork and pork liver. Replace the pork bone broth with vegetable broth or mushroom broth. You can also add tofu or vegetarian protein alternatives for texture.

Serving dishes and utensils

  • Mixing Bowl - A bowl for mixing and seasoning the noodles.
  • Pan - Used for sautéing the minced garlic and cooking the minced pork.
  • Pot - To boil the pork bone broth, blanch the noodles, and cook the sliced pork liver.
  • Spatula - For stirring and flipping the minced pork while cooking.
  • Ladle - Used to pour the hot pork bone broth over the noodles before serving.
  • Frying Pan - For cooking the eggs sunny side up.
  • Serving Plate - A plate for arranging and serving the Bak Chor Mee.
  • Chopping Board - For mincing the garlic and preparing the ingredients.
  • Knife - To mince the garlic and slice the pork liver.
  • Tongs - Helpful for handling and transferring the noodles and other ingredients.

Origin stories

Bak Chor Mee, affectionately known as "minced meat noodles," is a beloved street food that hails from the bustling food hawker stalls of Singapore. It has its roots in Teochew cuisine, a culinary tradition known for its emphasis on freshness, natural flavours, and light seasoning. However, the Bak Chor Mee that we know and love today is a melting pot of flavours. Accompanied by a soup or tossed in a tangy vinegar sauce, the dish is a testament to Singapore's rich culinary heritage. The city-state's love for this simple yet satisfying dish is so profound that it has even earned a Michelin star, with Hill Street Tai Hwa Pork Noodle earning this coveted accolade in 2016. This humble and hearty dish, with its balanced and intricate flavours, truly embodies the essence of Singaporean cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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