Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o, minimally 40o. Two shots and you're partying or vomiting as this stuff must be shot and this evokes a gag reflex  :)

Noi, the owner, invited me to buy a ubiquitous cellophane bag of food. I could see slices of meat and a smaller bag with an obvious chillie sauce in the package. She described it as Lin Muu or pig's tongue and told me that it was simply a plain boiled dish when cooked it was cooled, sliced and packaged with a Chillie Vinaigrette on the side, all for 15 Baht (50 cents US). I took it back home and served it on plate. It really was great and I will keep an eye out for another time when Noi prepares it again. 

So to prepare this is very easy. The recipe consists of the tongue and the vinaigrette.


  • Pig tongue
  • pepper
  • Rice vinegar,
  • sugar
  • fish sauce
  • 1 or 2 diced small hot red chillies fresh or dried
  • Diced garlic (most easily prepared by smashing the garlic with the side of a cleaver or broad knife and then finely slicing the splayed garlic in one pass

  1. Place the tongue into a pot of salted water (1 tsp per 4 litres) and boil gently or simmer until the meat is cooked and you can insert a skewer easily into the tongue.
  2. Remove the pot and take out the tongue to cool on a plate.
  3. Peel the skin off the tongue
  4. Place the peeled tongue in the refrigerator to chill down. This facilitates easy slicing and prevents the met from tearing as you slice.
To make the Vinaigrette;
  1. Pound the chillies into a paste
  2. Add 1 Tbsp of sugar and 30 mls of rice wine vinegar
  3. 2 tsp of Fish Sauce
  4. 60 ml (1/4 cup) water
  5. The diced garlic
  6. Place the contents into a small saucepan over the heat and stir to dissolve the sugar.
  7. Remove from the heat and allow to cool thoroughly. You can taste it at this stage and make adjustments. If you require a more sour taste I would add some lime juice (Concentrate is OK for this)
  8. If you want it a little spicier add a bit more pulverised chillie or red chillie powder (sparingly)
  9. If you wish a more salty taste you can either add more fish sauce or a little salt.
Remember the object of the blending is to bring it together as a balance of sweet, sour, spicy salty and in this case umami (fish element of the fish sauce)