A Mixed Pork Dish

Moo Naem

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • ½ kilo lean pork, minced finely and seared in a hot pan without fat until it gives off a good aroma and has dried out—then pound it
  • glass beakerfuls (


Put the ground rice, the ground galingale and the pounded minced pork into a bowl. Mix until the ingredients are well blended. Sprinkle some fish sauce into the meat broth and add it to the mixture. Add also the pork skin, the pork fat, the pig’s heart and tripe. Taste, and check the saltiness. If you like your food sweet, add sugar.

Next, add the slices of spring onion