作法
- 煮蝦高湯：蝦殼以1公升水燉20分鐘後過濾。
- 將乾辣椒、新鮮辣椒、紅蔥頭、大蒜、南薑、香茅、石栗、馬來蝦醬、發酵黃豆醬與蝦米打成細糊。
- 厚底鍋熱4大匙油，將香料糊炒8分鐘至香氣四溢、顏色加深。倒入800毫升蝦高湯。
- 加入羅望子醬、棕櫚糖與鹽，燉10分鐘。試味——應先酸再甜再辣，並有發酵黃豆醬與蝦醬的深沉發酵底蘊。視口味調整。
- 下蝦煮90秒至轉紅，撈出備用。
- 米粉以溫水泡8分鐘後瀝出，下入湯鍋——米粉會迅速吸湯。攪拌4分鐘，湯應略收汁。下豆芽、亞洲韭菜與煎豆腐拌30秒。盛入深碗，每碗鋪上一顆對切的水煮蛋、煮好的蝦與一塊卡拉曼西橘。每位食客自行擠橘汁淋於碗中。
Common questions
Can 暹羅米粉 be made ahead?
暹羅米粉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 暹羅米粉 spicy?
暹羅米粉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 暹羅米粉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 暹羅米粉 to make at home?
暹羅米粉 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 暹羅米粉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mee siam（「暹羅麵」）名稱誤導，這道菜其實是新馬馬來料理，與泰國菜毫無關聯。它有兩種型態：新加坡的濕版（米粉浸在湯中）與馬來西亞的乾版（米粉冷食，醬汁另淋）。決定性風味是羅望子的酸與發酵黃豆醬（taucheo）的發酵底氣，兩者交織出深沉、銳利、酸甜並陳的特殊滋味。新加坡馬來穆斯林家庭視之為開齋節（Hari Raya）的特色料理，咖啡店則整天供應。
