mee krobn.

Brit.

/miː ˈkrɒb/, U.S.

/ˌmi ˈkrɑb/

Forms: 1900s– mee-grop, 1900s– mee krob, 1900s– mi krob.

Origin: A borrowing from Thai. Etymon: Thai miikrɔɔb.

Etymology: < Thai miikrɔɔb < mii mee n. + krɔɔb to be crisp.

A Thai dish consisting of crisp fried noodles served with prawns and pork or chicken.

ΚΠ

1960 C. Ellis Mango Summer i. 14 A woman is frying mee-grop at the back—you can see the charcoal glowing, and the smell of hot oil and dom-yum mingle with the thick white scent of lilies.

1970 R. Brissenden South East Asian Food v. 248 (heading) Mi Krob (Crisp Fried Noodles).

1978 Washington Post (Nexis) 11 May e4 In Thailand a superb creation called mee krob, made with pork, shrimp, eggs and crisply fried rice noodles is handsomely garnished.

1998 Los Angeles Times (Nexis) 16 Apr. f46 We have hundreds of Thai restaurants in the Southland. And we figure we can drop in at any of them for a good old fix of sate, mee krob and chicken panaeng.

This is a new entry (OED Third Edition, June 2001; most recently modified version published online March 2022).

单词	mee krob
释义	mee krobn. Brit. /miː ˈkrɒb/, U.S. /ˌmi ˈkrɑb/ Forms: 1900s– mee-grop, 1900s– mee krob, 1900s– mi krob. Origin: A borrowing from Thai. Etymon: Thai miikrɔɔb. Etymology: < Thai miikrɔɔb < mii mee n. + krɔɔb to be crisp. A Thai dish consisting of crisp fried noodles served with prawns and pork or chicken. ΚΠ 1960 C. Ellis Mango Summer i. 14 A woman is frying mee-grop at the back—you can see the charcoal glowing, and the smell of hot oil and dom-yum mingle with the thick white scent of lilies. 1970 R. Brissenden South East Asian Food v. 248 (heading) Mi Krob (Crisp Fried Noodles). 1978 Washington Post (Nexis) 11 May e4 In Thailand a superb creation called mee krob, made with pork, shrimp, eggs and crisply fried rice noodles is handsomely garnished. 1998 Los Angeles Times (Nexis) 16 Apr. f46 We have hundreds of Thai restaurants in the Southland. And we figure we can drop in at any of them for a good old fix of sate, mee krob and chicken panaeng. This is a new entry (OED Third Edition, June 2001; most recently modified version published online March 2022). < n.1960
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