Moo Nam Tok is a delicious dish from the Isan province in the northeastern part of Thailand. It is often referred to as a Thai spicy salad, though westerners would probably categorize more like a meat dish than a salad.
The salad is very easy to make, requiring only fairly common ingredients, but it still has a significant Thai taste to it. It is made from barbecued pork cut into thin slices, seasoned with lime juice, fish sauce, and chili flakes along with shallots, pickled garlic and plenty of fresh herbs.
Nam Tok means waterfall in Thai when translated literally, but actually refers to the dripping juice from the meat while barbecuing it. When the juice starts dripping, you know it is done and ready to be eaten.
Moo Nam Tok is served with sticky rice and fresh vegetables such as cabbage, green beans or herbs.
I think, there is a great chance, you will love it!!
Moo Nam Tok - Pork Salad
- 400 gr. pork (from back/neck of the pig)
- 2 tbsp khao khua (toasted sticky rice, powdered)
- 1 tsp dry chili flakes
- Juice from 1 - 2 limes
- 2 tbsp fish sauce
- 10 shallots, chopped
- 1 cup mint leaves
- 2 pickled garlic, finely chopped
- 3 spring onions, fine cut
- 1 cup coriander leaves
- 5 stalks sawtooth coriander, fine cut (can be left out)
- Step 1 Barbecue the pork without marinade or seasoning. You can do it over the grill or in the oven. Leave it to cool down, and cut it in thin slices.
- Step 2 Put it in a bowl and add the following ingredients: toasted rice, chili flakes, lime juice, fish sauce and pickled garlic.
- Step 3 Mix it all well and taste. Add additional lime juice, fish sauce or dry chili flakes if you want it more sour, salty or spicy.
- Step 4 Add the chopped shallots, and all the herbs: mint leaves, spring onion, coriander leaves and sawtooth coriander. Mix it all well.
- Step 5 Serve with sticky rice and fresh vegetables such as cabbage, green beans or herbs.