Bak Chor Mee: Difference between revisions

It has been suggested that this article be merged with Mee pok. (Discuss) Proposed since September 2017.

Bak Chor Mee, which translates to minced meat noodles, is a Singaporean noodle dish tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. Bak chor mee can be categorised into two variants, dry and soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes, fried ikan bilis, atop noodles tossed in a punchy chilli-vinegar sauce, while soup versions are lauded for the depth of pork flavour in its broth.Singapore's bak chor mee listed as tops world street food by World Street Food Congress. ^[1]