Bak Chor Mee Soup (Minced Meat Noodle Soup) 肉挫面汤
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Main
Serves: 2-3
  • 120g mee kia
  • 12-15 pcs of meatballs
  • some pork lard (can be replaced with shallots)
  • some cooking oil (for deep frying pork lard/shallots)
  • some chillies, sliced
  • some spring onion, diced
  • 1 tbsp shaoxing wine
  • 1 tbsp sweet rice vinegar
  • 1 tsp sugar
  • ½ tsp chicken powder
  • dash of pepper and salt, to taste

For the Soup Broth:
  • 500g pork bones (blanched in boiling water for 1-2 minutes to remove impurities before use)
  • 160g soya beans (soaked overnight)
  • 50g dried anchovies (rinsed under running water for 15 secs)
  • 10g bonito flakes
  • 10 garlic cloves
  • 2L water

For the Minced Meat Marinate (mix all together and set aside in the fridge for 1 hour):
  • 200g fresh minced pork meat
  • 1 tbsp light soya sauce
  • 2 tsp shaoxing wine
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 3 tsp corn flour
  • dash of pepper
  1. Combine all the ingredients for the soup broth in the water over medium heat until it boils. Reduce the heat to low and allow it to simmer for approximately 2-3 hours. Drain away all the ingredients and reserved the soup stock.
  2. Add in 1 tsp of deep fried pork lard together with the oil (if using) and add to the soup stock from previous step. Allow it to continue to simmer on low heat.
  3. In another smaller pot. heat up some water till boiling and blanched the mee kia until soft. Drain and add the mee kia to some cold water thereafter. Drain again and set the noodles aside.
  4. Add in the shaoxing wine, sweet rice vinegar, sugar, chicken powder and dash of salt and pepper to the soup stock.
  5. Add in the meatballs and half of the marinated minced meat to the soup stock. Separate the minced meat to small pieces and cook till meatballs and minced meat are cooked (when the meatballs float to the surface and the minced meat are no longer pinkish in colour).
  6. Scope around one bowl of soup stock to another smaller pot on low heat, add in another 1 heaping tbsp of minced meat to the soup. When the minced meat is cooked, off the flame and add in the noodles from Step 3.
  7. Dish and serve the bak chor mee with meatballs, chillies, diced spring onion and more deep fried pork lard (if using).
Recipe by Eat What Tonight at