Eating a plate of mee siam. A rice vermicelli in light gravy. A spicy South Asian food.
Mee siam , (麵暹) which means "Siamese noodle", is a dish of thin rice vermicelli. It is one of the popular one-dish meals in Singapore and Malaysia, particularly amongst the Malay and Peranakan communities. As the name suggests, it is adapted from a dish of Thai origin.
In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). Mee Siam is typically garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. In Malaysia a "dry" version is more commonly found, which is essentially stir frying the rice noodles with the same ingredients used in the Singaporean version.
