หมี่กรอบ

Thai

1

Etymology

From หมี่ (mìi, “rice vermicelli”) +‎ กรอบ (grɔ̀ɔp, “crispy”).

Pronunciation

Orthographic		หมี่กรอบ h m ī ˋ k r ɒ ɓ
Phonemic		หฺมี่-กฺรอบ h ̥ m ī ˋ – k ̥ r ɒ ɓ
Romanization	Paiboon	mìi-grɔ̀ɔp
	Royal Institute	mi-krop
(standard) IPA^(key)		/miː˨˩.krɔːp̚˨˩/^(R)

Noun

หมี่กรอบ • (mìi-grɔ̀ɔp)

mi krop, a dish of deep-fried rice vermicelli stir-fried with a paste made from palm sugar, tomato sauce, fish sauce, bitter orange juice, tamarind juice, pickled garlic juice, sliced shallots, and others, served with mung bean sprouts and others, topped with sliced bitter orange peels.

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