Nam Tok Moo

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. While it heats, toast the glutinous rice in a dry small pan over medium heat, stirring often, until deep golden and nutty, 3-4 minutes. Let it cool briefly, then grind to a fairly coarse powder with a mortar and pestle or spice grinder.

   1 tbsp glutinous rice
2. 2

   Pat the pork dry, then rub with the neutral oil. Cook on the hot grill pan or skillet for 3-4 minutes per side, until lightly charred at the edges and just cooked through; for pork, the center should no longer be pink and the juices should run clear. Transfer to a board and rest for 5 minutes so the juices stay in the meat.

   300 g pork loin or pork shoulder steak, thinly sliced or pounded to even thickness1 tsp neutral oil
3. 3

   While the pork rests, combine the sliced shallot, mint, cilantro, spring onions, Thai chili flakes, fish sauce, and lime juice in a mixing bowl. Toss lightly so the shallot softens a little in the dressing.

   60 g shallot, thinly sliced15 g fresh mint leaves15 g fresh cilantro leaves and tender stems2 spring onions, sliced1 tsp Thai chili flakes1 tbsp fish sauce1 1/2 tbsp lime juice
4. 4

   Slice the rested pork thinly across the grain. Add it to the bowl along with the fish sauce and lime juice from the pork seasoning. Toss everything together while the pork is still slightly warm; this helps it absorb the dressing. Sprinkle in the toasted rice powder and toss again until lightly coated. Taste and adjust with a little more lime juice or fish sauce if needed for a bright, salty balance.

   300 g pork loin or pork shoulder steak, thinly sliced or pounded to even thickness2 tbsp fish sauce2 tbsp lime juice1 tbsp glutinous rice
5. 5

   Transfer to a serving plate and serve immediately while the herbs are fresh and the pork is still just warm. For a low-carb meal, pair with crisp lettuce leaves, cucumber, or extra herbs.

Origin & History

Nam Tok Moo is a northeastern Thai and Lao-style salad of grilled meat tossed with lime, fish sauce, herbs, and toasted rice powder. The name "nam tok," often translated as "waterfall," is commonly said to refer to the juices dripping from the meat as it cooks. It is closely related to larb and is especially popular in Isan cuisine.