An odd tangy dish of minced pork, pork liver, wantan and noodle mixed in vinegar and chilli sauce. It's rather novel. An acquired taste, I'd say (first time I see people putting vinegar into their mee)
On the otherhad, the accompanying bowl of broth is rich and tasty. I give it two thumbs up! I'm told bak chor mee comes in a soupy version which I think would make a rather hearty breakfast on a cold rainy morning.
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