My mother is characteristically confusing about this dish.

It’s hard to find crispy noodles at the market.

It’s more a thai dish, that’s why we call it mee siam.

People from Battambang eat it.

Can you bring back some saté powder next time you visit? It really needs saté powder.

Cambodians don’t use saté powder.

This is a typical Cambodian dish.

Let’s just ignore Maman, hmmm? This is one of my favourite things – hot fried crispy noodles in a spicy tangy sauce of pork and tofu. So moreish. It’s the garlic flowers that really make this, but if you can’t find them, spring onions or chinese leeks will do.

Cambodian crispy noodles

You’ll need:

400 g of lean pork, sliced very thinly into strips

100g of fried tofu, sliced thinly

6 cloves of garlic, minced

10 small shallots, sliced

200g of frying noodles

Deep frying oil

Seasonings

2 tablespoons of saté powder (not satay mix, but this stuff)

2 tablespoons of fish sauce

1 tablespoon of sugar

1.5 tablespoons of vinegar

Half a teaspoon of salt

Greenery:

A big bunch of coriander

Lots of bean sprouts and garlic flowers

Limes for garnish

 

Start by stir frying the garlic and shallots, then add the meat. Once it’s well cooked, add the tofu strips and seasonings. Lower the heat and cook for a further 7 minutes or so.

Now comes the fun part. Deep fry the noodles. They will puff and crisp up in a matter of seconds:

Mix everything together with the bean sprouts and garlic flowers, cover in chopped coriander, and add a squeeze of lime just before eating.