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Ba mee moo dang, a BBQ pork noodle soup, is as good as it looks. Whether you choose to slurp up the tender egg noodles in the savory broth or with the soup on the side, this authentic recipe is flexible and delicious either way.
With slices of Thai roast pork and lots of delicious toppings, you can easily make it right just for you.
Make this egg noodle soup recipe even better with some of these classic sides: Pork and shrimp wonton recipe, kanom jeeb (Thai dumplings), and Thai fried pork belly.
Table of Contents
What is ba mee moo dang
Ba mee moo dang is a classic Thai dish with egg noodles and BBQ pork served in a flavorful broth. This meal combines marinated roast pork slices with slippery noodles and is a popular street food option in Bangkok and throughout Thailand.
BBQ pork noodle soup
Making this egg noodle soup with pork is a rewarding process that’s all about patience. It begins with marinating the pork, and the longer you let that pork sit in the red sauce, the better it becomes. Aim for at least 24 hours to ensure the red pork is full of sweet, savory goodness.
The next day, it’s time to bring our soup to life and char the moo dang until it’s perfectly sizzling – whether that’s on the grill or using an air fryer. The aroma alone is worth the wait, trust me.
By the way, this recipe for khao moo dang is made with the same red pork and is equally delicious.
The secret of this authentic ba mee moo dang recipe lies in the red sauce used for the pork marinade. After marinating, we’ll add sesame seeds and use it for drizzling over the sliced roast pork when serving.
To serve, simply cook your egg noodles and vegetables, then assemble everything on a plate. You can choose to enjoy the pork, noodles, and veggies in the soup or have the soup on the side. Finish by drizzling the special sauce over the pork slices and garnishing with your favorites, like fresh cilantro and red pepper flakes.
Ba mee hang moo dang
Ba mee hang moo dang is a version of egg noodles and red pork with the soup on the side. This way, the texture of the egg noodles and roast pork stands out. In this case, ‘hang’ means ‘dry’ in Thai language, referring to the noodles served separately. Another dry noodle recipe is this Thai noodle bowl and dry tom yum.
Ba mee (nam) moo dang is the same dish but with egg noodles and slices of red pork served in the flavorful soup. This dish allows the noodles to soak up the broth’s rich flavors for a tasty noodle soup.
In Thailand, it’s a popular street food option and food stalls typically offer lots of variations like a version with soup, a dry version, with dim sum or without, and with rice or noodles. When you grab this dish as takeout, they’ll always pack the soup separately. If they wouldn’t, the egg noodles would slurp up the broth over time and they’d become soggy.
The best thing about this recipe is that you can choose to serve everything in the soup or out. As always, with easy instructions and step-by-step images!
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
Moo dang marinade
- Chinese 5-spice powder – Chinese 5-spice powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns, adding a complex flavor and aroma to the marinade. You can find this at Asian grocery stores or Chinese supermarkets.
- Red food coloring – A few drops are enough to give the moo dang its distinct red hue, making the pork visually appealing.
- Light soy sauce – This thin soy sauce adds a salty, umami flavor to the marinade, enhancing the overall taste of the pork.
- Coriander root – Coriander is a staple in Thai marinades, adding an intense, earthy flavor.
- Tapioca starch – Tapioca starch is used to thicken the marinade, helping it to better adhere to the pork. It also provides a glossy finish and aids in the slightly crispy exterior on the pork when grilled or air-fried.
- White pepper – White pepper adds a subtle heat without overpowering the other flavors. It perfectly complements the Chinese 5-spice powder.
- Oyster sauce – Another staple in Thai cuisine, oyster sauce brings a rich, savory flavor and a slight hint of sweet to the moo dang marinade.
- Palm sugar – Palm sugar adds a distinct caramel-like sweetness, different from white and brown sugar.
- Sesame oil – Sesame oil infuses the marinade with its signature nutty scent and taste.
- Garlic – Thai food wouldn’t be complete without garlic. Its pungent, earthy note is key for a good flavor.
- Pork – You can opt for pork shoulder, pork butt, or pork loin.
Soup ingredients
- Bouillon cube (stock cube) – A bouillon cube is a quick way to add complex flavors and richness to the soup.
- Black peppercorns – Black peppercorns infuse the soup with a subtle spicy kick without being too overwhelming.
- Winter melon – Adds a subtle sweetness to the soup, as well as a refreshing note. Substitutable for Chinese white winter radish.
- Coriander root
- Garlic
- Water
- Salt
Red sauce ingredients
- Marinade sauce – This is the sauce in which the pork was marinated.
- Sesame seeds – Toasted sesame seeds add a crunch and nutty flavor to the red sauce.
Egg noodles
- Egg noodles – Cook until just al dente to avoid them from becoming too mushy when soaked in the soup.
- Garlic oil – Garlic oil is drizzled over the cooked noodles to prevent them from sticking and infuse them with a garlicky flavor. Make garlic oil by frying minced garlic in oil until golden, then strain it to keep the oil clear and infused. Use a neutral flavored oil with high smoke point like vegetable oil or canola oil.
Optional topping ingredients
- Choy sum – Substitutable for Chinese broccoli (gai lan) and pak choi.
- Fresh herbs – You can use coriander and freshly chopped green onions, but feel free to add your favorite herbs.
- Crispy fried garlic
- Thai chili flakes
- Thai chili paste
- White pepper
- White sugar
Cooking instructions
Step 1: Crush garlic and coriander root with a mortar and pestle.
Step 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!
Step 3: 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.
Step 4: 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 thinly. 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.
Step 5: Strain the marinade sauce through a fine sieve to ensure a smooth, uniform red sauce for drizzling over the pork later.
Step 6: 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.
Step 7: Toss your egg noodles to remove excess starch, then cook your egg noodles according to package instructions and then drain.
Step 8: Toss your egg noodles with garlic oil to prevent them from sticking.
Step 9: Bring a good amount of water to a boil in a pot and then add Chinese mustard greens or your choice of vegetables. Cook until soft to your liking.
Step 10: To 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.
Step 10.1: For 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.
Kitchenware
- Cutting board and sharp knife for prepping your pork and vegetables
- Large mixing bowl for marinating the pork
- Grill or air fryer to cook the moo dang
- Saucepan for cooking the noodles
- Large pot for making the soup
Ba mee hang recipe tips
Ba mee haeng: For ba mee hang moo dang, serve your soup on the side. For ba mee moo dang, serve the egg noodles and sliced pork in the soup.
Best cut of pork for moo dang: Chinese char siu recipes use pork shoulder or pork butt. These cuts have a nice balance of fat and meat, with a tender bite. For those who prefer a leaner option, pork loin is a great alternative. When selecting your cut, aim for a piece that combines lean meat with a moderate amount of fat to ensure your moo dang is flavorful.
Cooking egg noodles: Make sure not to overcook the egg noodles. Aim for al dente, as they will continue to soften slightly when served with the hot soup.
Marinating time: A minimum of 24 hours is recommended, but if you can let the pork marinate for up to 48 hours, it’ll be even more delicious.
Vegetables: Feel free to add some vegetables like bok choy, bean sprouts, and scallions.
Taste-test: Feel free to adjust the seasoning of the soup to your taste. Balancing the flavors is an important part of Thai cooking. Each family has its own recipes and taste preference.
Serving roast pork noodles
Ba mee moo dang: For egg noodle soup, use deep bowls to accommodate both the noodles and the soup. Place a portion of cooked noodles in the center and top with your thinly sliced cooked pork. Ladle the hot broth over the noodles and pork. Serve the red sauce in a separate bowl on the side.
Ba mee hang moo dang: Serve in a plate and add a small bowl for the soup on the side. Place the cooked noodles on the plate, top with your red barbecue pork, and drizzle with the red sauce. Finish with cucumber slices and optionally add hard-boiled eggs.
A Thai restaurant usually offers lots of condiments and topping options. Choose your favorites from the ingredients section and finish your meal how you like it best.
Leftover red BBQ pork soup
Allow your leftover egg noodles, soup, and pork to cool to room temperature. Store everything separately in airtight containers and keep them in your refrigerator. The soup and pork can be kept for up to 3 days, while the noodles are best consumed within 2 days.
Freezing: The pork and broth can be frozen for up to 3 months. It’s best to cook fresh noodles when you’re ready to serve for the best texture.
Reheating: Reheat the broth into a pot over the stove top on medium heat until it’s hot. The pork can be reheated in a pan with a little bit of oil or on the grill. Quickly blanch the noodles in boiling water and drain well before serving.
Frequently asked questions
Is this recipe gluten-free?
No, this recipe is not gluten-free. To make it gluten-free, make sure you use gluten-free soy sauces and ensure all other ingredients are gluten-free.
Why are my egg noodles soggy?
Cook the noodles until they’re just al dente, and rinse them under cold water to stop the cooking process. Only combine with the soup or sauce just before serving.
Is this a spicy recipe?
No, this recipe is not spicy. You can sprinkle your final dish with red pepper flakes to increase the heat.
Can I use a different type of noodles?
You can try it with rice noodles or mung bean noodles, but I haven’t tried this. Rice noodle soups are very popular in Thailand. Prepare the noodles according to package instructions.
Can I use a different type of protein?
I haven’t tried this with other protein, as the traditional method of preparation is with pork. Feel free to experiment with chicken breast, beef, or anything you have on hand and let me know how it turned out! Don’t forget to adjust the cooking time accordingly.
Authentic Thai pork recipes
- Moo dad deaw (Thai pork jerky, sun-dried or deep-fried)
- Stir-fried Thai basil pork belly
- Moo ping (Thai pork skewers)
- Fried rice with leftover rice
- Thai pork larb recipe
- Leng saeb
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Ba Mee Moo Dang Recipe (BBQ Pork Noodle Soup)
Author:Praew Cooking Method:Stovetop Cuisine:Thai Cuisine Courses:Dinner, Soups Recipe Keys: high-protein High Protein nut-free Nut Free
Prep Time10 minCook Time40 minRest Time24 hourTotal Time24 hrs 50 mins
Servings:3 Calories:851
Description
This ba mee moo dang recipe allows you to serve the egg noodles and red pork in the soup, or serve the soup on the side!
Ingredients
Moo dang marinade
Soup ingredients
Red sauce
Noodles
Optional toppings
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.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 851kcal
- % Daily Value *
- Total Fat 47g73%
- Saturated Fat 10.31g52%
- Total Carbohydrate 54.37g19%
- Dietary Fiber 2.4g10%
- Sugars 20.75g
- Protein 51.71g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- 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
Keywords: ba mee moo hang, ba mee hang moo dang, BBQ pork noodle soup
