Dish

Luk chin ping

Thai grilled meatballs

Luk chin ping is made with ground pork or beef that is mixed with a variety of spices and herbs such as garlic, coriander, cumin, and chili powder. The mixture is then formed into small meatballs and skewered. The meatballs are then grilled over an open flame until they are cooked through and slightly charred. This dish is typically served with a spicy dipping sauce made with chili peppers, vinegar, and sugar. Luk chin ping is a great dish to serve as an appetizer or as a main course with rice and vegetables.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Luk chin ping is a popular street food in Thailand that is believed to have originated in the northern region of the country. It is often sold by street vendors and is a favorite among locals and tourists alike. The dish is typically served with a spicy dipping sauce that adds an extra kick of flavor.

Dietary considerations

Luk chin ping is not suitable for vegetarians or vegans as it contains meat. It may also contain gluten if breadcrumbs are used in the meatball mixture.

Variations

There are many variations of luk chin ping that use different types of meat such as chicken or fish. Some recipes also call for the addition of lemongrass or ginger to the meatball mixture for added flavor.

Presentation and garnishing

Luk chin ping is typically served on a skewer with the meatballs arranged in a line. The dish can be garnished with fresh herbs such as cilantro or mint for added flavor and presentation.