Soh Mien : Mien Tau or Mien Mui?

Photo from Google.

This long soh mien or wheat thread noodles made by the Foochows in Sibu is usually about 11 feet long. The ends are bigger than the middle parts.

There are two kinds of ends. The usual bigger strands of soh mien are cut to about 9 inches and sold at a cheaper price for those who enjoy a bigger sized and coarser soh mien. This part is called the mien tau, or head of the noodles. Then there are the really end bits which are stuck to the bamboo holders. These are scraped put and dried , usually given free to poorer people or those who wanted some. However some shop keepers sold them at RM1 per packet. Both the mien tau and these rough  ends or cast outs can be cooked for breakfast with a bit of onions, and salt. Mien tou makes good kampua too. When fried with lots of ingredients, mien tou is delicious.

The fine middle parts are preferred by the privileged Foochows. Good soh mien with the best of chicken soup was served when honoured guests came to visit in the olden days. Today most shops sell only mien mui. Mien tou is sold in markets or direct from the producers.

However many shop keepers sell the whole strand of soh mien, meaning, you get both ends and the fine noodles in the middle and the consumer has to dry the noodles and separate them if she likes.

I grew up in a big family and would not ask for the fine soh mien. I had always been alright if I was served with a bowl of the rougher mien tau. Let others have the mien mui.

I am satisfied with whatever is given to me. I don't deserve to eat the fine mien mui. Because I am a girl? or because I am just not choosey.





Here in my cousin's shop in Miri, are bundles of the best of mien mui. Sold at premium prices.