A blog about food in Thailand
and elsewhere.



Mee Krob

Posted date:  September 28, 2007
11 Comments


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Chote Chitr, a six-table restaurant in the Banglamphu district, has gained something of an underground following since it was mentioned in a New York Times article a few years back. I first learned about Chote Chitr (pronounced chote jit) from Suthon Sukphisit, author of the Bangkok Post’s excellent weekly Thai food column, Cornucopia. Suthon told me that it is of his favourite places in town to eat, and in particular he always orders, mee krob, ‘crispy noodles’ (pictured above). He explained that Chote Chitr is one of the few places that makes this dish the old school way, using the peel of som saa, a certain kind of citrus fruit, to flavour the sauce. The sour/citrus flavour of the som saa is indeed very prominent in the dish, which despite appearances, wasn’t as sweet as I feared. In fact, it was a very nice balance of sour, sweet and savoury, with a satisfying crunch. There were a few prawns and squid bits thrown in, a topping of shredded pickled ginger, and sides of Chinese kale and beansprouts. I’ve never made the dish, and have no idea where to get a good recipe. Any ideas?

For other good eats in this area, check out this post.

Chote Chitr
146 Thanon Phraeng Phuthon
02 221 4082
10am-10pm


11 Comments for Mee Krob


I am afraid I can’t help you with a recipe, but I am hoping others can. I LOVED mee krob when I had it in Thailand, but here in America I feel like everyone puts ketchup or some other tomato sauce in it. Blech!

I love your blog, by the way.

I love this place and DREAM about the food there. Especially the mee krob. It’s reason enough to book a flight back to Bangkok. I also had a fabulous red curry the last time I went, she explained to me that the recipe is from central Thailand and that it needs to be made with a special type of pepper.

I’ve taken a couple of cooking courses in Thailand, and asked about Mee Krob both times. Both instructors told me it was extremely complicated to make.

Austin, mee grob at Chote Chitr is the best mee grob I ever had.Som Saa take the flavor to a new level. Suthon took me there a few years ago, and I can’t wait to go back there. Did you have the green curry with fish ball? and wash down all the food with VERY cold Singha.

Keep eating/blogging,

Peck

[SIZE=7][U][B]Mee Krob by Granma[COLOR=red] Gaeuy[/B][/U][/SIZE]

[SIZE=4][U][B]Ingredients:[/B][/U]
• 1 bag (100g) of dried thin white noodle,[I] Bee Hoon[/I], (don’t use [I]WaiWai[/I] one because the noodle is not crispy after fried.)
• Half day sundried yellow tofu (extra firm tofu) – chop up before dry
• Half a bottle of vegetable oil (I think it should be a small bottle size)
• 2 shallots
• 5 cloves of garlic
• 2 duck eggs (chicken egg is too soft after fried)
• 2 Tbs palm sugar
• 1 Tb fish sauce
• 2 sheaths of mature tamarind – squash and keep only the juice
• ½ cups of cane sugar (table/regular sugar)
• 2 Tbs of preserved soy beans, [I]Tao Jeaw[/I]
• Fine chopped [I]phrik chii faa[/I]
• 1 [I]Som Saa[/I]

[U][B]Method[/B][/U]

1. In a wok over medium-high heat, heat cooking oil and fry crushed onions and garlic until aromatic. Remove them from the oil.
2. Beat the eggs in a bowl and pour the beaten egg over a coriander. Move the coriander around the wok in circle while pouring. Cook the egg until it’s crispy. Remove the cooked egg from the oil.
3. Fried the sundried tofu.
4. Fried noodle in small batch, medium-high heat. Mix it with fried onion and garlic from step1. (If you use dried noodle, not the fresh one, soak it with cold water first)
5. Leave half of the oil in the wok. Cook the palm sugar in the oil until well melted. Then in melted sugar, put fish sauce, cane sugar, tamarind juice, [I]Tao Jeaw[/I], and [I]Som Saa[/I] (cut into pieces around it’s core – the skin will give a good aroma)
6. Put the fried noodle and tofu. Mix them well.
7. Put it on a plate. Top with the fried egg and chopped chilies [/SIZE][/COLOR]

I found another recipe which include some meat. I think it could be more similar to the one you had. I will translate it for you later when I have time.

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I searched & searched for crispy fried mee hoon and finally found it in your blog in your photo of mee krob (after I had fried the mee hoon in my own way.

I will try Meud’s recipe & will return to your blog with my results.
🙂

[…] Having earned plaudits from both the BangkokPost’s food writer Suthon Sukphisit (who cares) and Austin Bush’s Foodblog (yawn) , not to mention the New York Times (whatever) , this place is listed in many travel […]

Austin’s article was written about 4 years ago, and this is my experience from yesterday:

After a number of years I went back to Chote Chitr yesterday, and that was the last time for me.

The fish I had was soaked in fat, and I had to use two little bowls of prik nam pla to make it taste at least a little bit Thai. The green mango salad was OK, but just that.

Overprised and overrated – but proud of all the articles published about them (years ago).

There are so many so much better restaurants in this area, so don’t waste time and money.



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