Mi Ga Di Bo

I believe you are referring to "Mi Ga Di Bo," which appears to be a misnomer or a transliteration of a dish from a language other than English. I suspect you may be referring to a type of Thai or Lao soup called "Khao Piak Sen" (also spelled "Khao Piek Sien") containing meat, such as chicken or beef, and rice noodles.

Khao Piak Sen is made by simmering meat (commonly chicken or beef) with aromatics like garlic, shallots, and lemongrass. The broth is typically seasoned with fish sauce and palm sugar, creating a rich, savory flavor. Chicken or beef stock can also be used as a base.

The unique aspect of Khao Piak Sen is its use of wide rice noodles, which are round and chewy. These noodles are often fresh or frozen, made from a mixture of rice flour and tapioca starch, rather than being pre-cooked and dried like many other Asian noodles.

The soup is usually garnished with bean sprouts, fresh herbs (such as cilantro or scallions), lime wedges, ground chili, and condiments such as fish sauce and chili paste, allowing diners to customize their bowl according to their temperature and spice preferences.

Khao Piak Sen can be found at various Thai and Lao restaurants in the United States, especially those specializing in lesser-known dishes or street food. While it might not be as widespread as Pad Thai or Tom Yum, the soup's popularity is growing, making it more accessible.

I recommend you look for Khao Piak Sen specifically on restaurant menus or ask the waitstaff if the restaurant offers this soup by another name. It is definitely worth trying as a tasty, hearty alternative to more common Southeast Asian meals.