 Khao mu daeng mu krop | |
| Type | Rice dish |
|---|---|
| Course | Main course |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Barbequedred pork,steamed rice,Chinese sausage, half boiled eggs (or half spiced corned eggs), crispy friedstreaky pork, sweet bean gravy, dipping black soy sauce |
| Variations | Khao mu krop,khao mu daeng mu krop |
Khao mu daeng (Thai:ข้าวหมูแดง,pronounced[kʰâːwmǔːdɛ̄ːŋ], lit.: 'red-pork rice') is aThai dish, the local variant ofchar siew with rice (Chinese:叉烧饭,pinyin:chā shāo fàn) ofChinese cuisine.[1]
Khao mu daeng is an individual rice (khao) dish made of steamed rice, topped withred pork (mu daeng),kun chiang, half boiled duck eggs (or half spiced corned eggs), and crispy friedstreaky pork; served with sliced cucumbers and green shallots; and covered with sweet bean gravy. The dipping sauces areblack soy sauce and chili vinegar, whilenam phrik phao (Thai roasted chili paste) is optional.[2]
Khao mu krop (Thai:ข้าวหมูกรอบ,pronounced[kʰâːwmǔːkrɔ̀ːp], lit.: 'crispy-pork rice';Chinese:香炸五花肉盖饭,xiāngzhá wúhuā ròu gài fàn) is a variation ofkhao mu daeng. It is merelykhao mu daeng without red pork.
Bothkhao mu daeng andkhao mu krop are dishes that can be found easily, either onstreet sides,food courts, marketplaces or at various restaurants like other individual rice dishes such askhao man kai,khao kha mu andkhao na pet.
In Bangkok, there are many well-knownkhao mu daeng restaurants in various neighbourhoods such asSi Lom,Talat Phlu,Wat Trai Mit,Sao Chiangcha,Thanon Plaeng Nam, andSam Phraeng.[2][1][3][4]
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