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Perles de tapioca au porc (Sakhu Sai Moo)

Name: Perles de tapioca au porc (Sakhu Sai Moo)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: TH
Ingredients: 200 g small tapioca pearls (sago, 1–2 mm, not the large boba kind); 500 ml water, for soaking; 300 g minced pork (not too lean, about 20% fat); 50 g roasted unsalted peanuts, roughly crushed; 3 cloves garlic; 1 tbsp chopped cilantro root (or the tender base of cilantro stems); 1/2 tsp ground white pepper; 2 tbsp palm sugar, finely chopped; 2 tbsp fish sauce; 1 tbsp vegetable oil; 1 head lettuce (iceberg or butter lettuce), leaves separated; 2 fresh red chilies, thinly sliced; a handful fresh cilantro leaves; 1 lime, cut into wedges

25m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Boulettes de porc et cacahuètes enrobées de perles de tapioca moelleuses, cuites à la vapeur et servies sur de la laitue avec du piment frais.

#thai#snack#pork#tapioca#steamed#peanuts#street-food

Portions

6portions

Ingrédients

Nutrition

calories330

protein11g

carbs35g

fat16g

fiber1g

Par portion

Étapes

Soak the tapioca pearls

Put the tapioca pearls in a bowl, cover with the water and leave to soak for 20 minutes. This softens the outside while the centre stays slightly firm, so the pearls don't cook up chalky or mushy later. Drain well in a sieve, shaking off the extra water.

200 g tapioca pearls
500 ml water

✅ C'est prêt quand : the pearls look slightly swollen and feel soft outside, with just a touch of firmness in the middle

⏱20:00

Pound the seasoning paste

Pound the garlic, cilantro root and white pepper together in a mortar (or mince very finely and mash with the flat of a knife). Pounding breaks the fibres open and releases far more flavour than simply chopping.

3 cloves garlic
1 tbsp cilantro root
1/2 tsp white pepper

✅ C'est prêt quand : the mixture is fragrant and almost smooth, with no large garlic chunks left

Cook the pork filling

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Shape into balls

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Coat and steam

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Serve

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Soak the tapioca pearls

200 g tapioca pearls
500 ml water

✅ C'est prêt quand : the pearls look slightly swollen and feel soft outside, with just a touch of firmness in the middle

⏱20:00

Pound the seasoning paste

3 cloves garlic
1 tbsp cilantro root
1/2 tsp white pepper

✅ C'est prêt quand : the mixture is fragrant and almost smooth, with no large garlic chunks left

Cook the pork filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape into balls

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Coat and steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Central Thailand, with roots in Thai-Chinese communities📅 Traditional Thai-Chinese snack🫧 TH

Sakhu sai moo grew out of the long exchange between Thai cooks and Chinese immigrant communities who settled around Bangkok, bringing with them minced pork fillings and a love of steamed dumplings. Thai cooks wrapped that filling in tapioca, a starch that had travelled from South America and taken root in Thai cooking, turning it into something distinctly local.

It became a favourite street-side and market snack, often sold from steaming baskets alongside other little bites, and is still made at home for special occasions and festivals.

⭐ Why It's Famous

The pearly, slightly chewy tapioca shell against the savoury, peanut-studded pork inside is an irresistible contrast, brightened by crisp lettuce, fresh chili and lime.

💡 Fun Fact

Tapioca pearls are made from cassava, a root crop native to South America that reached Southeast Asia through trade centuries ago and is now central to many beloved Thai sweets and snacks.

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