Mee siam, which means “Siamese noodle” in Malay, is a dish of thin rice vermicelli popular in Singapore and Malaysia. It is said to have originated either from the Malay and Peranakan communities and is hard to discern as many Peranakan dishes are of Malay origin. As the name suggests, it is inspired or adapted from Thai flavours.
In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). Mee Siam is typically garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. In Malaysia a “dry” version is more commonly found, which is essentially stir frying the rice noodles with the same ingredients used in the Singaporean version.1