ข้าวเหนียวหมู

Origin

Khao Niao Moo is a beloved dish from northern and northeastern Thailand, especially popular in Chiang Rai, Lamphun, and Khon Kaen provinces. It originated from villagers’ cooking traditions using sticky rice as the base, enriched with flavorful grilled or boiled pork seasoned with strong marinades, commonly served as breakfast or a snack.

Appearance and Flavor

Khao Niao Moo features white, fluffy sticky rice wrapped in banana leaves. Inside, tender grilled or boiled pork is marinated with fish sauce, oyster sauce, garlic, black pepper, and spices. The dish offers a balanced flavor profile—savory, spicy, slightly sweet, and fragrant from the banana leaf. The sticky rice is chewy, while the pork is soft and tender.

Ingredients

Sticky rice, pork belly, fish sauce, oyster sauce, sugar, garlic, black pepper, banana leaves, kaffir lime leaves, vegetable oil

How to Eat

Best consumed warm, either eaten by hand or with toothpicks. Dip into special sauces like nam jim jaw or seafood sauce to enhance the flavor.

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