Mi Hokkien · หมี่ฮกเกี้ยน
If you want a noodle dish in Phuket, try mi hokkien. Thick yellow noodles are stir-fried over a fierce heat with seafood and sauce. You get the flavour of the sauce in the noodles and the seafood together. It also makes a good lunch on the day you explore Phuket’s old town.
The sauce and the seafood soak into the thick noodles. Compared with mi hun, which uses thin rice noodles, the texture of the noodles feels different. The flavour of a bowl can also change with the amount of broth and the extras, such as egg.
It is a different noodle dish from mi hun, which uses thin rice noodles.
The food of Phuket carries the food culture that Chinese residents have kept alive. Mi hokkien is a signature noodle dish shaped by that influence. If you have only thought of grilled seafood on a Phuket trip, try this dish, where seafood and noodles are stir-fried together, for a different meal.
No. Mi hokkien is a signature Phuket noodle dish that uses thick yellow noodles, while mi hun uses thin rice noodles. If you try both, you will notice the difference in noodle texture and in what is served with them.
The standard mi hokkien has seafood in it. Whether the ingredients can be changed differs from shop to shop, so ask not only about the main ingredient but also about the stock and sauce.
If you would like to read more about the food and the regions behind it, these sources are worth a look. Ingredients and cooking methods can vary from one cook to the next.
