Thai Soybean, Coconut Cream, and Ground Pork
This is an absolutely delicious Thai dip recipe that features ground pork with fermented soy beans called toon in Laos, as a thick and delicious dip. It’s often eaten with sticky rice known as khao niew.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon of vegetable oil
- 2 shallots, sliced thinly
- 1 lb of ground pork
- 2 eggs, beaten
- 1 1/2 cups of of fermented soybeans
- 1 cup of coconut milk or cream
- 2 tablespoons of paprika
- 4 tablespoons of palm sugar
- 3 Thai birds eye chiles, coarsely chopped
- 3 Thai bird's eye chiles
- Thai egg plant
- Long green beans
- cucumbers
Instructions
- 1
Rinse the soy beans thoroughly to remove the salt. Next, drain the beans. In a pot, heat up the vegetable oil. Add in the shallots and cook until translucent. Next, put the coconut cream into the same pot and bring it to a boil. After it starts boiling, lower the temperature to medium high setting. Add in the fermented soybeans, paprika, and palm sugar. Mix well. Next, add in the 2 beaten eggs, mix it well. Add in ground pork using a spatula to separate the meat. Continue cooking until the pork is cooked all the way. Add in the Thai birds eye chiles. Serve with khao niew and fresh vegetables like green beans and cucumber.