The Original bak chor mee hails from Southern China. It is a bowl of soupy egg noodles with minced meat and dumplings in it. The migrants in Singapore then gave it a spin by having it not just the original soupy version, but also in a dry sambal and vinegar sauce rendition- with pork slices, dumplings, mushrooms, minced meat, pork balls and often with a piece of teepo, crispy fried, dried sole fish bones.
Bak Chor Mee (Minced Meat Noodles)
Famous Eunos Bak Chor Mee
Blk 7 Eunos Crescent, Hong Lee Coffeeshop (Map) 6am – 7.30pm Daily
Ler Jie Wei is a fifth generation hawker offering the traditional soup style bak chor mee, and in honour of his great great grandfather, 陈联福 (Chen Lian Fu) who founded the stall in 1920s. There are now over a dozen stalls in Singapore serving this style of bak chor mee either by descendants of the family line, or former workers. It's a simple, humble old school dish that pack layers of umami savoury flavours with springy noodles like good Japanese ramen. The fresh minced pork below is blanched with pork bone soup laced with tee poh (grounded dried sole fish boned), followed by the crunchy noodles, wantons filled with minced pork and more tee poh and then topped with lard and lard croutons. You add fish sauce if you like, with dashes of , vinegar, stall made fried shallot, and aromatic shallot oil to take it to the next level. If you want a “dry” chilli version, they also serve the noodles tossed in their excellent stall made sambal.
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