Ground Pork on Baguette

by - December 17, 2012

I love making snack for my kidRed heart and one of the things that I cook over and over is Ground Pork with Baguette or Khanom Pang Na Moo ขนมปังหน้าหมู. 

Baguette....... in Thai cuisine.
That sounds a little off, doesn't it?

But baguettes have been used in many modern interpretation of traditional Thai snack dishes. Many home cooks in Thailand substitute white toast / crispy rice cracker with  beautiful french baguettes in their snack dishes. There is nothing new.

The recipe I am going to share with you today was modified a bit (?) to suit my liking.  If you ever tried Khanom Pang Na Moo in Thailand, you probably remember that they are usually made with white toast  and deep fried to golden crispy. (Want to see the traditional version?, click here.)  Those toasts taste pretty tasty, (in fact they were a  favorite when I was younger)  but they are a bit too greasy for me, especially when they get cold. 

If you ever try making this recipe with toast, I would highly suggest you to switch to baguettes for even better result. The baguettes feature golden crispy crust, a chewy interior riddled with holes with the density to support the delicious topping. The best part is, since the baguettes crust are crispy enough, you don't have to deep fry them. Less mess, isn't it?

I hope you give this recipe a try some day. These are super quick to put together,  but everyone is always impressed.  

Below are my Ground Pork with Baguette recipe. 
Yields 2-3 servings Clock30 minutes
90 grams ground pork
1 teaspoon fish sauce 
1/4 teaspoon sugar 
1 cilantro root, pounded 
3 dashes black pepper, pounded 
2 tablespoon beaten egg 
1 french baguette 
some toasted white and black sesame seeds
2 tablespoon vegetable oil for pan frying
1. Mix all topping ingredient except the sesame. Let sit in the fridge for 20 minutes.  
2. Slice the baguette. Bring the marinated pork out of the fridge, spread it on the baguette thinly. Sprinkle with some sesame seeds.  
3. Pan fry them. 

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