Mi Hokkien · หมี่ฮกเกี้ยน
If you want a noodle dish in Phuket, try mi hokkien. Thick yellow noodles are stir-fried over high heat with seafood and sauce. You taste the sauce soaked into the noodles and the seafood together. It is a good lunch to choose on a day you walk around Phuket Old Town.
The flavour of sauce and seafood soaks into the thick noodles. Compared with mi hun, which uses thin rice noodles, the texture of the noodles feels different. The taste of a bowl can also change with the amount of broth and accompaniments such as egg.
It is a different noodle dish from mi hun, which uses thin rice noodles.
Phuket's food carries the food culture handed down by Chinese-descent residents. Mi hokkien is a signature noodle dish shaped by that influence. If you had thought of Phuket only as grilled seafood, enjoy a different meal with this dish, in which seafood and noodles are stir-fried together.
No. Mi hokkien is a signature Phuket noodle dish that uses thick yellow noodles, while mi hun uses thin rice noodles. Try both and you can feel that the texture of the noodles and what is served with them differ.
The standard mi hokkien contains seafood. Whether the ingredients can be changed differs from shop to shop, so you need to ask about the stock and the sauce, not only the main ingredient.
If you want to read more about these dishes and regions, these sources are a good place to start. Ingredients and cooking methods can differ from one eatery to another.
