Due to the request of one of the many millions of RealThai readers, today’s reportage will be the first in a series to focus on bamii, Chinese-egg noodles that are very popular in Thailand. Normally served with barbecued pork or crab meat, these noodles can also be had with kiaow, wontons, and are a favorite late-night snack.
I’m going to start with something close to home, my neighborhood’s mobile kiaow vendor. This guy cycles around my neighborhood during lunchtime selling bamii and kiaow. We know he’s coming because he strikes a hollow piece of wook making a tok-tok-tok sound.
His stuff is pretty MOR, nothing that’s going to make the front cover of Bamee Magazine, but good in a pinch. Here’s the result:
I do like the fact that he puts bits of khaeb moo, deep-fried pork crackling (pork rinds for all you Americans) in with it. Other than this though, I find his bamii/kiaow too meaty for me. I prefer the kind with crab meat and lots of phak kwaang tung, a green leafy vegetable that is hiding somewhere under all that flesh in this picture. There is also a place near my house that serves bamii pet, bamii with duck. More on that soon.