PETALING JAYA, May 30 -- Pan mee is fast becoming a crowd favourite.

What's not to love with handmade noodles with a bouncy texture achieved without any trace of that pungent ammonia, paired with a comforting bowl of anchovy broth, vegetables and meat.

Typically an honest-to-goodness meal served at home for something quick and simple, it's now found in stalls and even restaurants.

In a bid to win over Klang Valley taste buds, pan mee vendors from other states have opened here with their unique versions.

A brand from Kuantan pairs its hand torn mee hoon kueh with aged vinegar giving a tangy undertone to the wholesome broth.

Maybe it borrowed the idea from Shanxi in China, where aged vinegar often perfumes knife cut noodles there, as t...