Pork ribs prawn noodles (M) & Ngoh hiang ($23)!
A Kallang prawn mee dinner: two bowls of pork rib prawn noodle soup with big head-on prawns, plus a side of fried tau kwa and ngoh hiang. $23.
Dinner at a Kallang prawn mee stall: pork ribs prawn noodles (medium, $8 each) and a ngoh hiang side ($7), $23 in all. 😍😋
What was on the table:
- Two bowls of pork ribs prawn noodles (medium): yellow noodles and bee hoon in a dark prawn-stock broth with big head-on prawns, tender pork ribs, bean sprouts, scallion and crispy fried shallots
- A side plate of fried tau kwa cubes and ngoh hiang slices, with cucumber
- A ramekin of sambal for the noodles
The broth is everything in a prawn mee, and this was the soup version, dark and deep. You can taste the hours of prawn shells, pork bones and dried sole simmered down into it, that proper marine umami you do not get from a shortcut. It came clear rather than cloudy, the mark of a slow simmer.
The medium tier was worth the upgrade: big head-on prawns, sweet and snappy, and pork ribs so tender they fell off the bone. A spoon of the sambal stirred in brings the heat.
The ngoh hiang side was the lovely extra, beancurd-skin rolls of five-spice pork and prawn, steamed then deep-fried crisp and sliced for sharing, with golden tau kwa cubes alongside, both made for dipping in sweet sauce and chilli.
A generous, satisfying prawn noodle dinner. The big prawns, tender ribs and dark broth nailed it.
Overall: 4.5 / 5. 😍😋👍🏼 Deep prawn-stock broth with sweet big prawns and melting pork ribs, plus a crispy ngoh hiang plate. Would re-visit.
