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Best Mi krop in Toronto

“Deep-fried rice vermicelli noodles that shatter on the first bite, cloaked in a sweet-sour-salty sauce spiked with fish sauce and kaffir lime.”

Mi krop

What the real thing tastes like

Mi krop (Thai: หมี่กรอบ, pronounced [mìː krɔ̀ːp]), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes from the peel of som sa, a Thai citrus fruit similar to citron. The dish consists of crispy fried thin rice noodles mixed with fried tofu, fried shrimp, pork, or a combination, and sauced with a mixture of lemon or lime juice, fish sauce, tomato paste, kaffir lime leaves, chili, and sugar. The dish can be garnished with scallions, bean sprouts, cilantro, chili, and fried egg strips. The dish has a legend, when King Rama V visited the people by boat in the Talad Phlu area and smelled the noodles that a Chinese immigrant named "Chin Li" (จีนหลี) was stir-frying at that time. He stopped the boat, ate it, and very much liked it. This led to the dish receiving another name: Mi krop ror ha. In Bangkok, there are at least two restaurants famo

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Mi krop announces itself with a shatter—crispy fried rice vermicelli collapsing into soft tofu, shrimp, and pork, then unified by a sauce that pulls sweet, sour, and funky in the same breath. That sourness comes from som sa, a Thai citrus with the bracing punch of a citron. The noodles catch the light like spun sugar, scattered with green onion, bean sprouts, cilantro, and strips of fried egg that add their own fragile crispness.

Order it here when it has

  • crispy texture
  • balanced sour-sweet flavor
  • aromatic garnishes

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