Ngo hiang
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| Alternative names | Heh gerng |
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| Place of origin | Fujian, China |
| Region or state | Fujian, China; Hokkien-speaking areas (Indonesia, Cebú, Malaysia and Singapore) |
| Main ingredients | Various meats and vegetables, five spice powder, beancurd skin |
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| Ngo hiang | |||||||
| Traditional Chinese | 五香 | ||||||
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| Simplified Chinese | 五香 | ||||||
| Hokkien POJ | ngó͘-hiang | ||||||
| Literal meaning | five spices | ||||||
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| Transcriptions | |
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| Southern Min | |
| Hokkien POJ | ngó͘-hiang |
Ngo hiang (Chinese: ; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 虾卷; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China.
It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce.
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