Royal Mee Grob Recipe

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Mee Grob comes as a snack and also a main couse. Mee Grob as a snack is also know as หมี่กรอบชาววัง, Mee Grob, the royal recipe. The common theme from the various palace recipes is that the ingredients are of highest quality, often hard to source and used generously. The palace recipes are optimized for the best flavor and presentation, not preparation time, labor efficiency or cost. This dish is more elaborate than the Mee Grob you normally see with rice. Since it has pork and shrimp, this Mee Grob is best to eaten right away.

The noodles are rinsed and let dry before frying, giving them the fried spring roll texture. Crispy fried beaten egg, pickled garlic, bean sprouts and Chinese chives add different textures and flavors to Mee Grob . The lime cuts the strong flavors of tamarind and sugar and brings refreshing citrus flavor. If you can get ahold of som sah (seville orange), the zest gives it a unique flavor, telling you, you have the real Mee Grob.

2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes

Tips and Techniques

  • 3 1/2 oz of rice vermicelli noodles is about 1/5 of a package. There are 5 flats in a package, just pull one out.
  • Rinse the noodles quickly. Do not soak the noodles! You want to fry the noodles later. Water logged noodles will be sticky when frying. You are aiming to lightly rehydrate the noodles to get the spring roll crispiness when fried.
  • The tamarind paste that I use in this recipe is the dry tamarind pulp that is thick like sour cream. If you are using tamarind in pods not the processed tamarind, use 2 ounces of tamarind with 1/2 cup of water. This will yield about 1/2 cup of tamarind. Omit the water in the recipe.
  • Som Sah or Seville orange juice and zest are key ingredients in making this mee grob a royal recipe. However given that even in Bangkok, it's not easy to source the Seville orange, orange juice and zest is an ok substitution. While oranges turn from green to orange as they ripen, in Thailand we'd use the zest of a green orange.  This is similar to kaffir limes where we use them when they're green instead of the ripe yellow.
  • The thickness of the sauce determines how crispy your mee grob will be. Less moisture will keep Mee Grob crunchy.
  • If you can't find Chinese chives, skip them. Don't substitute with green onion. You will not get the flavor or the authenticity.
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