How to pronounce Bak chor mee

Bak chor mee is written 肉脞面 where it comes from. In the International Phonetic Alphabet it is /baʔ tsʰo mi/. In plain English letters that is bahk CHOR mee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Bak chor mee?

Bak chor mee is a noodle dish of Singapore. Where it comes from: Hawker centres. People usually eat it for breakfast and at lunch or dinner. Its main ingredients are wheat & flour and pork. It tastes savory and sour.

Where Bak chor mee comes from

Bak chor mee is one of 12 signature dishes of Singapore on this map.

• Hainanese chicken rice 海南鸡饭 · Rice dish · Hawker centres

  Hainanese chicken rice is poached chicken, served at room temperature with rice cooked in chicken fat and stock with garlic, ginger and pandan leaves, plus chilli sauce, dark soy and ginger paste.

• Chilli crab 辣椒螃蟹 · Main dish · East Coast

  Chilli crab is mud crab stir-fried in a sweet, sour and mildly spicy sauce of tomato, chilli and egg, eaten with fried or steamed mantou buns to mop up the sauce.

• Kaya toast · Bread & pastry · Kopitiam coffee shops

  Kaya toast is toasted bread filled with kaya, a sweet jam of coconut milk, eggs and sugar flavoured with pandan, and slabs of cold butter.

• Hokkien prawn mee 福建虾面 · Noodles & pasta · Hawker centres

  Hokkien mee, "Fujian noodles", is a family of Southeast Asian noodle dishes with roots in the cooking of China's Fujian province, and Singapore has its own version, often called Hokkien prawn mee.

• Chai tow kway 菜头粿 · Street food · Hawker centres

  Chai tow kway, also called char kway and known in Singapore as carrot cake, has nothing to do with the European cake of that name.

• Chwee kueh 水粿 · Snack · Hawker centres

  Chwee kueh, "water rice cake", is a steamed rice cake that began in Teochew cooking and was brought by Teochew migrants to Southeast Asia, where it became established above all in Malaysia and Singapore.

Food of Singapore

Dishes like Bak chor mee in other countries

Same type of dish and similar main ingredients as Bak chor mee:

• Kolo mee mi kolok · Noodles & pasta · Sarawak, Malaysia

  Kolo mee, or mi kolok, is a Sarawak dish of springy dry noodles tossed in a savoury mixture of pork and shallots, with chicken or duck in halal versions, topped with fried onions and tossed in a clear sauce.

• Cao lầu · Noodles & pasta · Hội An, Vietnam

  Cao lầu is the noodle dish of Hội An.

• La Paz batchoy batsoy · Noodles & pasta · Iloilo, Philippines

  Batchoy, also spelled batsoy, is a noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles.

• Wonton noodles 云吞面 · Noodles & pasta · Guangdong, China

  Wonton noodles are a noodle dish of Cantonese origin.