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This hot and spicy dish from the North East or Isan part of Thailand is designed to make your mouthbuds water. Bird’s eye chillis are added with gay abundance in Thailand’s authentic eateries (i.e. those not catering to tourists).


  1. Don't skip on the toasted ground rice it adds a unique nutty flavour to the dish. Prepare this in advance by toasting raw sticky rice in a saucepan until dark brown, taking care not to burn it. Leave the rice grains to cool, then grind in a coffee grinder until a fine powder.
  2. Add the minced pork to a pan with the water and briskly braise for a few minutes.
  3. Add the kaffir lime leaves and toasted rice, stirring until the pork has absorbed the water and rice powder. Remove from the heat.
  4. Add the remainder of the ingredients, stirring everything well.
  5. Serve immediately, garnished with mint leaves.

Tip: Temper the spiciness of the dish by wrapping the pork with sticky rice inside lettuce leaves.