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Ba Mee Moo Dang Recipe (BBQ Pork Noodle Soup)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 3 people
Calories: 1104 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

MARINATE
    Cup of Yum
  1. Crush garlic and coriander root with a mortar and pestle.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. Strain the marinade sauce through a fine sieve to ensure a smooth, uniform red sauce for drizzling over the pork later.
  2. 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
  1. Toss your egg noodles to remove excess starch, then cook your egg noodles according to package instructions and then drain.
  2. Toss your egg noodles with garlic oil to prevent them from sticking.
COOK VEGETABLES
  1. 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
  1. 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.
  2. 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

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

% 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.