Nam Tok Moo
Nam Tok Moo is a bright, punchy Thai pork salad with smoky grilled meat, sharp lime, savory fish sauce, and a fresh tangle of herbs. Toasted rice powder adds a distinctive nutty aroma and a gentle crunch, making the dish feel both light and deeply satisfying.
Ingredients
Pork and seasoning
- 300 gpork loin or pork shoulder steak, thinly sliced or pounded to even thickness
- 2 tbspfish sauce
- 2 tbsplime juice
- 1 tspneutral oil
Toasted rice powder
- 1 tbspglutinous rice
Herb salad and dressing
- 60 gshallot, thinly sliced
- 15 gfresh mint leaves
- 15 gfresh cilantro leaves and tender stems
- 2spring onions, sliced
- 1 tspThai chili flakes
- 1 tbspfish sauce
- 1 1/2 tbsplime juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Pork loin gives a leaner, lower-fat result; pork shoulder is juicier and more traditional. For the nutrition estimate, pork loin was used.
- •Do not skip the toasted rice powder: it gives Nam Tok Moo its characteristic nutty aroma and lightly thickens the dressing.
- •If using very hot fresh Thai chilies instead of chili flakes, start with 1 small chili and add more to taste.
- •A very hot pan is the easiest beginner-friendly way to get smoky flavor quickly without overcooking the pork.
Background
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.
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