Another special for the fall/winter seasons is Bami Haeng. “Haeng” means dry in Thai, and so this is a nearly brothless noodle bowl. Noodle stalls are ubiquitous in Thailand as noodles are the go to “snack.” Portions are fairly small in Thailand. Our entree size noodle bowl is probably equivalent to 3 noodle bowls in Thailand.
Generally, for noodle bowls in Thailand, people season the noodles according to their preferred tastes with the usual condiment tray consisting of sugar, pickled chili, dry roasted chili and fried garlic. Also, noodle bowls are most often served with chopsticks since noodle bowls are a Chinese influence. Contrary to popular belief, not all Asians use chopsticks to eat their food. In Thailand the utensils of choice are the spoon and fork. Thais only use chopsticks to eat Chinese food.
“Bami” is the Thai word for egg noodles. It is often the preferred noodle for noodle bowls. This dish is topped with our home roasted pork seasoned with five-spice (consists of clove, cinnamon, star anise, white pepper & fennel) and sweet dark soy, crispy chicken dumplings, bok choy, crushed nuts, fried garlic, scallion, cilantro and fried shallots. It is drizzled with a reduction fromt he pork marinade. $11.50