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Asian Pork Meatballs Recipes (Look Chin Moo) สูตรลูกชิ้นหมู – Hot Thai Kitchen!

Byamazingfoodstv


A common street food found all over Thailand. Asian style meatballs or “look chin” are commonly added to noodle soups, or simply skewered, grilled and served with a spicy, sweet dipping sauce. They’re not something most people make at home in Thailand, but for those who are keen on DIY food projects, it’s actually quite easy to make.

Bonus Video: Once you’re ready to make them, I have a bonus video where you can see the meatball squeezing technique over and over again until you get the hang of it. Watch it here:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

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50 Comments

  1. HELLO LOVELY VIEWERS! Important Note:
    If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
    Thank you for watching!

  2. Fat is flavour and should not effect your meat balls. You defenitly do not want to leave out the fat. Also about 15% water but you will need a binder. You can use skim milk powder, or some sort of phosphate (I know you said you don't want chemicals). Make sure you keep everything super cold at all time. the meat should be near or below freezing. also add your water in the form of ice. mix until very sticky (Protien extraction). this should give you a nicely bouncy meat ball.

  18. I like how you mentioned that the meat gets in and under the blade when blending. I've previously made Vietnamese ham (Cha) using a KitchenAid food processor and was unable to clean the meat that had traveled up the inside of the blade and also outside all over the base similar to your machine. I now have a Ninja food processor and the designs of the bowl and blade prevent that from happening. I can make 'pork soft serve' now. I just tried your recipe (with a small addition of liquid Knorr concentrated chicken bouillon to up the flavour) and it's quite tasty. Thanks for the dinner idea.

  22. The chemical that pailin talks are something called Blend Phosphat (mix of sodium tripolyphosphate, tetrasodium pyrophosphate, and trisodium phosphate) and another Ingredients called carrageenan powder (made from red seewed), sometime they also put protein isolated

    If you can't buy those ingredients you can also buy one item known as meatball premix flour that already contain all of those chemicals, my mom made our own meatballs twice a year and she always using premix flour.

    Do not worry guys, those chemicals are food grade and safe to consume with the reasonable limits. The status are the same like sodium bicarbonate or baking soda

  30. The secret for soft and bouncy texture meatballs without any chemical is to soak a slice/few slices of bread in milk then remove the excess of milk by pressing them and incorporate this to your farce . Result is really good , Moroccan keftas (meatballs) for example are made like that and the texture is soft and more importantly is it not dry at all as in a lot of recipes for meatballs people put an egg which is a big mistake because the white of the egg makes them dry only the yolk should be used as a liant .

  33. Hi! Your meatballs look great! Do you know about how long it takes to get to the right consistency? I think I under processed it and also made it with too much fat as it isn’t springy and is mushy. Thank you!

  36. Hello Pailin, thank you for sharing your delicious recipes. May I ask what kind/brand of food processor you would recommend? the one I have just doesn't grind the meat finely at all and gets stuck if I add other ingredients. Thank you.

  41. Bouncy meat balls, looking at my doggy he give me a look don't even think about cutting em off mate. If anyone search for asian food you get Chinese, Tai. Korean etc food. What happened to Indian food🤔, my bad India moved closer to Canada.

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