description Prawn Mee Soup Overview
Prawn mee soup, also called hae mee or, in Penang, Hokkien mee, is a Southeast Asian noodle soup associated with Singapore and Malaysia. It combines yellow wheat noodles, often with rice vermicelli, with a broth made from prawns or prawn shells and commonly pork bones; versions may include prawns, pork, fish cake, bean sprouts, and greens. It is served as a complete noodle meal.
help Prawn Mee Soup FAQ
What is prawn mee soup also called?
Prawn mee is also called hae mee, and the Penang version is commonly called Hokkien mee. It is associated with Singapore and Malaysia.
What noodles are used in prawn mee soup?
The bowl commonly combines yellow wheat noodles with rice vermicelli. The exact balance varies by regional style and the stall or household preparing it.
What gives prawn mee its strong broth?
The broth is commonly made from prawns or prawn shells and often includes pork bones. Shells provide a deep seafood flavor, while pork bones add body in non-halal versions.
Is Penang Hokkien mee the same as Singapore prawn mee?
They are closely related noodle soups, but regional recipes differ in broth, toppings, noodle mix, and seasoning. Penang Hokkien mee is especially associated with a rich prawn broth, while Singapore versions can use a different balance of pork and seafood flavors.
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