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Mee Kola with Chef Nite from Nyum Bai

Mee Kola with Chef Nite from Nyum Bai

Mise en Place

  • Cutting board
  • Knife
  • Aluminum foil
  • Sheet tray
  • Mixing bowl
  • Ice Large pot
  • Medium pot
  • Large sauté pan
  • Tongs
  • Paper towels
  • Slotted spoon
  • Plate
  • Canola oil
  • Strainer
  • Mortar and pestle or food processor


  • 1 lb Pork belly
  • 1 packet Pork Belly Rub*
  • 1 clove Garlic
  • 16 oz Rice noodles
  • 2 ea Persian cucumber
  • 4 oz Pickling liquid*
  •  2oz Fish sauce dressing*
  • 4 ea Eggs 
  • 1 bunch Scallion
  • 1 bunch Cilantro
  • 1 bag Peanuts
  • 1 bag Dried shrimp
  • 1 ea Lime
  • 2 oz Fried garlic*
  • 2 oz Maggi sauce
*Pork Belly rub
  • 9 grams Kampot black pepper, ground coarse 
  • 15 grams Brown sugar 
  • 8 grams Kosher salt 


*Pickling liquid

  • 40 grams Rice vinegar 
  • 40 grams Sugar 
  • 40 grams Water
  • 1 gram Salt

*Fish sauce

  • 16 grams Fish sauce 
  • 15 grams Sugar 
  • 13 grams Rice vinegar 
  • 12 grams Water 

*How to make fried garlic

Smash, peel, and mince your garlic (very finely). Put it into a small pot. Cover it with 1 inch of cold Canola oil or Grapeseed oil, we recommend grape seed oil, it has a better flavor. Turn the heat on and slowly raise the temperature and your garlic will slowly begin to fry. Using a slotted spoon, stir it. Once it's golden brown remove fried garlic from the pot, drain, and place on a plate lined with a paper towel.


An alternative to making your own fried garlic, is to purchase fried garlic at your local grocery store.

The Night Before (video)

  1. Preheat the oven to 425F.
  2. Finely mince the clove of garlic and mix with the pork belly rub.
  3. Rub the pork belly down with the pork belly rub.
  4. Place the pork belly onto a sheet tray lined with aluminum foil and bake in the oven for 30 minutes
  5. Remove the pork belly from the oven, wrap with aluminum foil (be careful because it’s hot!!) and turn the oven down to 325F.
  6. Continue baking the pork belly for an additional 2 hours.
  7. Remove the pork belly from the oven and allow it to cool to room temperature.
  8. Place the pork belly in the refrigerator and allow it to chill overnight.


  1. Fill the large pot and medium pot up with water and place on the stove on high heat; bring to a boil.
  2. Place the shrimp in a bowl and cover with warm water.  Allow to soak for 15 minutes. 
  3. Slice the cucumber and place into the pickling liquid to brine.
  4. Portion the pork belly.
  5. Finely slice the scallion.
  6. Pick the cilantro.
  7. Mortar and pestle the shrimp until very small and flossy.

How to Cook

  1. Heat up a large sauté pan over medium high heat.  Add a few tablespoons of oil to the pan and heat the oil until shimmering.
  2. Place the slices of pork belly into the oil and shallow fry until golden brown and delicious.  Remove the pork belly from the pan and onto a plate lined with paper towels.
  3. Bring the medium pot of water to a boil.  Add the eggs and cook for 7 minutes.
  4. Transfer the eggs to an ice bath and peel the eggs.
  5. Heat the large pot of water up to boiling, place the rice noodles into the pot and cook, stirring, for about 1 minute or until soft.
  6. Drain the noodles and transfer to an ice bath.  
  7. Plate up that beautiful Mee Kola by dressing the noodles with some of the Maggi, fish sauce dressing, fried garlic, peanuts, dried shrimp, scallions, and cilantro.  Top with that soft boiled egg and the slices of pork belly.  Mix together and enjoy!!
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