Ba Mee Moo Dang Recipe (BBQ Pork Noodle Soup)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
3 people
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Calories
1104 kcal
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Course
Main Course
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Cuisine
Thai
Ba Mee Moo Dang Recipe (BBQ Pork Noodle Soup)
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Thai BBQ pork noodle soup (ba mee moo dang recipe) with egg noodles, red pork, and a rich, savory broth—served two ways for extra variety.
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Ingredients
MOO DANG MARINADE
- 17.5 ounces pork see notes
- 2 coriander root
- 3 cloves garlic
- 1.5 tablespoon Chinese five spice powder
- 1 teaspoon white pepper
- 1/4 teaspoon Red food coloring
- 4 tablespoons palm sugar
- 1/2 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1/2 tablespoon tapioca starch
SOUP INGREDIENTS
- 50 fluid ounces water
- 1.75 ounce winter melon sliced into chunks
- 3 coriander root bruised
- 1/2 teaspoon black peppercorns
- 2 cloves garlic bruised
- 1 chicken-flavored bouillon cube
- 1 teaspoon salt
RED SAUCE
- 3.4 fluid ounces marinade sauce see notes
- 1/2 tablespoon sesame seeds
NOODLES
- 10.5 ounces egg noodles add noodles to your liking
- 4 tablespoons garlic oil add garlic oil to your liking
OPTIONAL TOPPINGS
- Coriander
- green onions
- Crispy fried garlic see notes
- Thai chili flakes see notes
- Choy Sum
- white pepper
- white sugar
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Instructions
MARINATE
- Crush garlic and coriander root with a mortar and pestle.
- In a big bowl, mix all the moo dang marinade ingredients like smashed garlic and coriander, palm sugar, white pepper, 5-spice, soy sauce, oyster sauce, sesame oil, tapioca starch, and red food coloring. Stir it until the palm sugar melts away. Toss in your pork and get it all covered in the red sauce. Wrap the bowl with cling film and keep it in the fridge to marinate for at least 24 hours. Don’t toss the marinade after, you’ll need it!
MAKE SOUP
- After marinating, add water to a pot along with bruised garlic and coriander root. Heat over medium heat and add black peppercorns, bouillon cube, and salt. Bring to a boil and allow it to cook for approx 10 minutes. Then, add sliced winter melon and cook for another 10 minutes. Remove from heat.
GRILL PORK
- FOR AIR FRYING: Put the pork in one layer and air fry at 320°F for 10 minutes. Flip it and cook 10 more minutes. Let the pork rest a bit after cooking so it’s nice and juicy when you slice it. While it’s resting, make your sauce.
- FOR GRILLING: Cook the pork on a charcoal grill or grilling pan, flipping now and then to keep it from burning. Cook it until it’s done all the way through.
MAKE RED SAUCE
- Strain the marinade sauce through a fine sieve to ensure a smooth, uniform red sauce for drizzling over the pork later.
- Toast sesame seeds. Heat red sauce from marinating over low-medium heat. When the sauce comes to a boil, remove from heat and stir in sesame seeds.
COOK EGG NOODLES
- Toss your egg noodles to remove excess starch, then cook your egg noodles according to package instructions and then drain.
- Toss your egg noodles with garlic oil to prevent them from sticking.
COOK VEGETABLES
- Bring a good amount of water to a boil in a pot, and then add mustard greens or your choice of vegetables. Cook until soft to your liking.
SERVE
- FOR NOODLE SOUP: Grab a big bowl for the noodles and soup. Put some cooked noodles in the middle and add your thinly sliced pork on top. Pour the hot soup over them. Put the red sauce in another small bowl to the side.
- DRY NOODLES WITH SOUP ON THE SIDE: Use a plate for the noodles and pork, and have a little bowl for the soup next to it. Lay the noodles on the plate, put the thinly sliced BBQ pork on top, and spoon some red sauce over it.
Notes
- Thai chili flakes
- Use the nutrition card in this recipe as a guideline.
- Pork: You can opt for pork shoulder, pork butt, or pork loin.
- Marinade sauce: This is the red sauce from marinating the pork.
- Crispy fried garlic
- Thai chili flakes
Nutrition Information
Show Details
Calories
1104kcal
(55%)
Carbohydrates
93g
(31%)
Protein
45g
(90%)
Fat
62g
(95%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
8g
Monounsaturated Fat
32g
Trans Fat
0.1g
Cholesterol
202mg
(67%)
Sodium
1946mg
(81%)
Potassium
836mg
(24%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
89IU
(2%)
Vitamin C
4mg
(4%)
Calcium
129mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 1104 kcal
% Daily Value*
| Calories | 1104kcal | 55% |
| Carbohydrates | 93g | 31% |
| Protein | 45g | 90% |
| Fat | 62g | 95% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 202mg | 67% |
| Sodium | 1946mg | 81% |
| Potassium | 836mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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