A Mixed Pork Dish

Name: A Mixed Pork Dish (Moo Naem)
Cuisine: Luang prabang
Ingredients: ½ glass beakerful (¼ pint) ground galingale—use the soft parts of the rhizomes only and sift after grinding; 1½ glass beakerfuls (¾ pint) of rice which has been toasted until brown in a hot dry pan, pounded and sifted; 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; half a pig’s heart, boiled and sliced into squares of 3 cm; 5 spring onions, cut along their length—bulbs and green parts adjoining the bulbs only, not the leaves; 5 spring onions, cut along their length—bulbs and green parts adjoining the bulbs only, not the leaves; 5 heads of pickled garlic—separate and peel the cloves and slice them lengthways; 1 piece of pork fat, about the size of a hand, boiled, sliced into pieces measuring about 3 cm, salted and dipped in hot water; 1 piece of pork fat, about the size of a hand, boiled, sliced into pieces measuring about 3 cm, salted and dipped in hot water; (some pork skin, cooked and sliced); half a pig’s heart, boiled and sliced into squares of 3 cm; chopped spring onion leaves; chopped coriander leaves; salt and fish sauce; salt and fish sauce; 5 heads of pickled garlic—separate and peel the cloves and slice them lengthways; 3 fresh red chilli peppers, cored and seeded, cut lengthways and soaked in water; 3 fresh red chilli peppers, cored and seeded, cut lengthways and soaked in water; 1 bowl of meat broth; (1 lime); 1 piece of pig’s tripe about the size of three fingers, sliced into squares of 3 cm; sugar; 3 lettuces; 1 piece of pig’s tripe about the size of three fingers, sliced into squares of 3 cm

Moo Naem

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

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
1½ glass beakerfuls (

Asia
Laos
Main course
Side dish
Starter
Gluten-free

Method

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