Mee siam

Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It is said to have originated from the Malay community. As the name suggests, it is inspired or adapted from Thai flavours.

Mee siam

A plate of mee siam with egg and sambal
Type	Noodle
Course	Lunch and dinner
Place of origin	Malaysia [1]
Associated national cuisine	Malaysia, Singapore
Main ingredients	Rice noodles (vermicelli), light gravy
Cookbook: Mee siam   Media: Mee siam

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.[2]

Mee Siam is a common dish as breakfast, brunch or lunch in Malaysia. They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg, specialty Sambal, Otak (grilled fish cake made of ground fish meat mixed with tapioca starch and spices), and luncheon meat.

In Thailand a very similar dish is known as mi kathi (noodles with coconut milk), a noodle dish popularly eaten as lunch in the Central Region. It is made by stir frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts, garlic chives, and tamarind. It is served with thinly sliced egg omelet, fresh bean sprouts, fresh garlic and banana blossom.