Mee ka tee

Mee ka tee is a traditional Laotian dish, known for its rich and spicy coconut milk-based broth and its use of rice vermicelli noodles. The dish is a staple in Laotian households and is often served at social gatherings and celebrations.

Ingredients

The main ingredients in Mee ka tee include rice vermicelli noodles, coconut milk, red curry paste, and a variety of vegetables such as bean sprouts and bok choy. It is often garnished with fresh herbs like cilantro and green onions, and served with a side of lime wedges and chili peppers for added flavor.

Preparation

The preparation of Mee ka tee begins with the making of the broth. The red curry paste is sautéed in a pot until fragrant, then coconut milk is added and brought to a simmer. The vegetables are then added and cooked until tender. The rice vermicelli noodles are cooked separately, then added to the broth just before serving. The dish is typically served hot, with the garnishes added at the end.

Cultural Significance

Mee ka tee is a beloved dish in Laotian culture, often served at family gatherings and celebrations. It is also commonly found at street food stalls in Laos. The dish is known for its rich and spicy flavors, which are characteristic of Laotian cuisine.

Variations

While the traditional version of Mee ka tee is vegetarian, there are many variations of the dish that include meat, such as chicken or pork. Some versions also include seafood, such as shrimp or fish. The type of vegetables used can also vary, depending on personal preference and what is in season.

See Also

• Laotian cuisine
• Rice vermicelli
• Coconut milk
• Red curry paste

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  Mee ka tee (Laotian egg curry noodle soup)