Bak Chor Mee Soup
The dry version of minced meat noodles or better known as bak chor mee is a ubiquitous Singapore hawker dish. There is almost bound to be at least one stall selling dry bak chor mee in every food court or hawker centre. On the other hand, the soup version of bak chor mee (肉脞面汤) is not as common and usually found only at the older food centers. Some people even call bak chor mee soup a “Bedok phenomenon”, with two famous stalls located side by side at Blk 85 Bedok Fengshan Market. Luckily for me I stay in the East. But if you don’t, the good news is that the soup version is relatively easier to prepare at home than the dry version.
This is a truly porky dish with lard, minced pork and pork balls. But if you don’t consume pork, you can substitute this recipe with fried shallots, shallot oil, minced chicken and chicken balls.
The soup dumplings are optional, since you may not want to buy a whole packet of wonton (dumpling) skin just to make a few dumplings. If you do, however, check out the crispy fried wontons or money bag wontons recipes for ideas to use up the remaining dumpling skin.