Thin rice noodles drowned in a gravy that is sour, spicy, sweet, and funky all at once. Mee siam is the kind of dish that separates the tourists from the regulars at any Singapore or Malaysian hawker stall. The gravy is everything, so build it right and the noodles just come along for the ride.
Blend the shallots, garlic, chiles, belacan, and dried shrimp into a rempah paste. Fry it in oil over medium heat until it darkens and the oil separates, about 10 minutes. Don't rush this; raw rempah is the number one way people mess this up. Add the taucheo, tamarind water, stock, and sugar. Simmer 15 minutes. It should be tangy first, then heat, then a sweet finish. Thin enough to slurp, thick enough to cling.
Noodles in the bowl, ladle the gravy over, pile on the toppings. Squeeze the lime like you mean it.
The gravy improves overnight. Make it a day ahead and you will taste the difference immediately.
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