หมี่กรอบ
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Thai
[edit]Etymology
[edit]From หมี่ (mìi, “rice vermicelli”) + กรอบ (grɔ̀ɔp, “crispy”).
Pronunciation
[edit]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
[edit]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.