Crispy sweet pork or beef threads  (หมูเค็มผัดฝอย ; muu khem phat faawy)

By: Hanuman
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Crispy pork or sweet beef threads (หมูเค็มผัดฝอย; muu khem phat faawy)

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This is a modern version of a classic sweet meat threads condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals. In the past, it was a method of preservation that allowed the meat to be kept (and then consumed) for an extended period of time. It was common to use salted beef or pork. The salted meat was washed, then grilled before it was pounded, pulled into thin threads and fried with sugar.

This recipe uses cooked pork, which is pulled into thin threads and marinated with sugar before deep frying crispy. I have found that, for the modern palate, a crispy yet soft texture is preferable.

Crispy pork or sweet beef threads (หมูเค็มผัดฝอย; muu khem phat faawy)
Crispy sweet pork or beef threads  (หมูเค็มผัดฝอย ; muu khem phat faawy)
A modern version of a classic condiment that often complements chili relishes or is served as a side dish in classic Siamese samrub meals.
5 from 1 vote

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Prep Time 45 minutes
Cook Time 1 hour
Course Condiment, side dishes
Cuisine Thai
Servings 1


  • 500 gr pork hip meat (เนื้อหมูสะโพก) or beef
  • 1 cup shallots (หอมแดง) thinly sliced
  • neutral tasting cooking oil (น้ำมันพืช) for deep-frying

To pre-cook the meat:

  • 3 pieces star anise (โป๊ยกั๊ก) (S9)
  • 2 pieces cinnamon stick (อบเชย) (S8)
  • 2 tablespoons Shaoxing Chinese cooking wine (เหล้าจีน)
  • 5 slices ginger (ขิง)

To marinate the meat:

  • 1 1/4 cups brown sugar (น้ําตาลทรายแดง)
  • 1/2 teaspoon sea salt (เกลือทะเล)
  • 1 tablespoon fish sauce (น้ำปลา)
  • 4 tablespoons light soy sauce (ซีอิ๊วขาว)
  • 2 tablespoons sesame oil (น้ำมันงา)
  • 2 teaspoon galangal powder (ข่าป่น)


  • Trim the fat and membrane off a piece of pork hip meat. Thoroughly discarding these parts from the meat will make it easier to pull the meat into thin threads after it is cooked.
  • In a large pot, bring water to a boil with the spices and aromatics, the star anise, cinnamon stick, and slices of ginger.
  • Add Shaoxing Chinese cooking wine.
  • Add the meat and cook it thoroughly for about 40 minutes.
  • Remove the meat and allow to cool down a bit.
  • Pull the meat into threads while the meat is still warm.
  • Mix the meat with all the ingredients of the marinade.
  • Let it rest for half an hour.
  • Fry in neutral-tasting cooking oil on low heat.
  • When the meat begins to change color, add the sliced shallots.
  • Keep frying until the shallots turn golden and the meat becomes crispy.
  • Strain.
  • Serve as a condiment as an element in various samrub sets.
Keyword how to prepare (วิธีทำ), side dishes (เครื่องเคียง)
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Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
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