Khanom Pang Na Moo (Thai Savoury Pork Toast)

Name: Khanom Pang Na Moo (Thai Savoury Pork Toast)
Yield: 4
Cuisine: Thailand
Ingredients: White sandwich bread — 8 slices; Minced pork — 300 g (10 oz); Garlic cloves, minced — 3; Coriander root, finely chopped (or 1 tsp ground coriander as a substitute) — 1; Soy sauce — 1 tbsp; Fish sauce — 1 tsp; White pepper — 1/2 tsp; Egg — 1; Sunflower oil, for frying; Sweet chilli sauce and fresh coriander, to serve

The Quirky Foodster Team

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Servings

Ingredients

White sandwich bread — 8 slices
Minced pork — 300 g (10 oz)
Garlic cloves, minced — 3
Coriander root, finely chopped (or 1 tsp ground coriander as a substitute) — 1
Soy sauce — 1 tbsp
Fish sauce — 1 tsp
White pepper — 1/2 tsp
Egg — 1
Sunflower oil, for frying
Sweet chilli sauce and fresh coriander, to serve

Method

In a bowl, combine the minced pork, garlic, coriander root, soy sauce, fish sauce, white pepper and egg, mixing thoroughly until well combined and slightly sticky.
Spread the pork mixture generously and evenly over one side of each bread slice, pressing it in firmly so it adheres well.
Heat a shallow layer of oil in a frying pan over medium heat.
Fry the bread slices, pork-side down first, for 2–3 minutes, until the pork is browned and cooked through.
Flip and fry the bread side for 1–2 minutes, until golden and crisp.
Drain briefly on paper towels, cut into triangles, and serve warm with sweet chilli sauce and fresh coriander.

Introduction: Khanom pang na moo, savoury minced pork spread thickly onto bread and fried until crisp, is a popular
Thai street snack that shows how Western-style bread has been folded into everyday Thai street food
culture, seasoned firmly with garlic, coriander root and white pepper.

Cultural Background: Khanom pang na moo, savoury minced pork spread thickly onto bread and fried until crisp, is a popular
Thai street snack that shows how Western-style bread has been folded into everyday Thai street food
culture, seasoned firmly with garlic, coriander root and white pepper.

Tips: Press the pork mixture firmly onto the bread so it doesn't separate during frying. Fry pork-side down first so it cooks through fully before the bread side crisps.

Variations: Add finely chopped water chestnuts to the pork mixture for extra crunch. Use minced shrimp instead of or alongside the pork. This dish is defined by minced pork; a vegetarian version can be made with finely chopped mushrooms
and soy sauce in place of the pork and fish sauce.

Vegetarian Khanom Pang Na Het: Replace the minced pork with 300 g (3 cups) finely chopped
mushrooms, pulsed briefly in a food processor for a similar texture. Omit the fish sauce, adding a little
extra soy sauce to taste. Proceed exactly as directed.

Storage: Best eaten fresh; not well suited to storing, as the bread softens.

Reheating: Reheat in a 200°C (400°F) oven for 6–8 minutes to re-crisp; avoid microwaving.

FAQs:

Q: What's coriander root used for?

A: The root of the coriander plant has a more concentrated, earthy flavour than the leaves and is a classic Thai seasoning; ground coriander is a reasonable substitute if unavailable.

Q: Can I bake these instead of frying?

A: Yes, bake at 200°C (400°F) for about 12–15 minutes, though frying gives a crispier result.

Q: What's it usually served with?

A: Sweet chilli sauce is the classic dipping sauce.