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Best Ngo hiang in New York

“Minced pork and prawn seasoned with five-spice, wrapped in tofu skin and deep-fried—a Hokkien roll that traveled across Southeast Asia.”

Ngo hiang

What the real thing tastes like

Ngo hiang (Hokkien Chinese: 五香; Tâi-lô: ngóo-hiang / ngóo-hiong / góo-hiong), also known as heh gerng (Chinese: 蝦管; Tâi-lô: hê-kǹg) lor bak (Chinese: 五香滷肉; Tâi-lô: ngóo-hiong-lóo-bah) or kikiam (Tagalog pronunciation: [ˈkɪk.jam]) is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in addition to its place of origin in southern China. It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: Chinese: 五香粉, ngóo-hiong-hún) after which it is named, rolled inside a tofu skin and deep-fried. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bihun with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal. The Philippine versions were origi

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Ngo hiang is a Hokkien-Teochew roll where minced pork and prawn get seasoned with five-spice powder, wrapped in tofu skin, and deep-fried into something that tastes as specific as its name suggests. Born in southern China, it traveled across Southeast Asia—Indonesia, Malaysia, Singapore, Thailand, the Philippines—each place folding it into their own breakfast routines and street food rhythms. You eat it with chili sauce and a house-special sweet sauce, or in the Philippines alongside fried bihun, or in Indonesia with sambal, each pairing a small negotiation between the original and the local.

Order it here when it has

  • sausage-like composition
  • widely adopted across Southeast Asia
  • customizable sauce pairings

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