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Nam Tok Moo

Name: Nam Tok Moo
Prep time: PT20 minutes
Cook time: PT10-15 minutes
Total time: PT30-35 minutes
Yield: 4
Cuisine: Thailand
Ingredients: 400 g Pork neck (or pork shoulder) (Pork neck is ideal for its marbling, which keeps it tender and juicy when grilled. Pork shoulder is a good alternative.); 4 tbsp Fresh lime juice (Freshly squeezed lime juice is essential for the bright, tangy flavor.); 3 tbsp Fish sauce (Use a good quality fish sauce for authentic Thai flavor.); 3 tbsp Toasted rice powder (Khao Khua) (This adds a nutty aroma and slightly chewy texture. You can buy it pre-made or toast uncooked sticky rice until golden brown, then grind it into a coarse powder.); 1-2 tbsp Dried chili flakes (Adjust to your spice preference. Start with 1 tbsp and add more if desired. For a milder version, use fewer flakes or substitute with a milder dried chili.); 2-3 medium Shallots (Thinly sliced.); 1 cup Fresh herbs (A combination of mint leaves, cilantro leaves and stems, and spring onions (scallions), roughly chopped. Thai basil is also a great addition if available.); 1-2 cloves Optional: Garlic (Minced, for grilling marinade.); 1/2 tsp Optional: Sugar (To balance the flavors, especially if your limes are very tart.)

Thai Waterfall Pork Salad

Nam Tok Moo, meaning 'waterfall pork', is a vibrant and spicy Thai grilled pork salad originating from the Isaan region. It's characterized by its juicy, tender pork that's sliced and then tossed in a zesty dressing with toasted rice powder, chili, and fresh herbs. The name refers to the delicious juices that 'drip' from the grilled pork, resembling a waterfall.

準備時間20 minutes

烹飪時間10-15 minutes

總計時間30-35 minutes

份量4

難度Easy

2 個編輯· Feb 8

製作您的版本

🧂 食材

400 g Pork neck (or pork shoulder)(Pork neck is ideal for its marbling, which keeps it tender and juicy when grilled. Pork shoulder is a good alternative.)
4 tbsp Fresh lime juice(Freshly squeezed lime juice is essential for the bright, tangy flavor.)
3 tbsp Fish sauce(Use a good quality fish sauce for authentic Thai flavor.)
3 tbsp Toasted rice powder (Khao Khua)(This adds a nutty aroma and slightly chewy texture. You can buy it pre-made or toast uncooked sticky rice until golden brown, then grind it into a coarse powder.)
1-2 tbsp Dried chili flakes(Adjust to your spice preference. Start with 1 tbsp and add more if desired. For a milder version, use fewer flakes or substitute with a milder dried chili.)
2-3 medium Shallots(Thinly sliced.)
1 cup Fresh herbs(A combination of mint leaves, cilantro leaves and stems, and spring onions (scallions), roughly chopped. Thai basil is also a great addition if available.)
1-2 cloves Optional: Garlic(Minced, for grilling marinade.)
1/2 tsp Optional: Sugar(To balance the flavors, especially if your limes are very tart.)

👨‍🍳 步驟

1
Prepare the pork: If using pork neck, trim any excess hard fat but leave some for flavor and moisture. You can optionally marinate the pork for at least 15 minutes (or up to a few hours in the refrigerator) with a little minced garlic and a splash of fish sauce. Pat the pork dry before grilling.
⏱️ 5 minutes (plus optional marinating time)
2
Grill the pork: Preheat your grill (outdoor grill, grill pan, or broiler) to medium-high heat. Aim for an internal temperature of around 71°C (160°F) for pork. Grill the pork for about 5-7 minutes per side, or until it has nice char marks and is cooked through but still visibly juicy. Avoid overcooking, as this will make the pork tough. The juices should run clear with a hint of pink in the center.
⏱️ 10-15 minutes
3
Rest and slice the pork: Once grilled, transfer the pork to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist salad. After resting, slice the pork thinly against the grain into bite-sized pieces.
⏱️ 5-10 minutes
4
Make the dressing: In a medium bowl, combine the fresh lime juice, fish sauce, toasted rice powder, and dried chili flakes. Stir well until the rice powder is incorporated. Taste and adjust seasoning – it should be a balance of sour, salty, and spicy. Add a pinch of sugar if needed to round out the flavors.
⏱️ 3 minutes
5
Combine and toss: Add the sliced grilled pork, thinly sliced shallots, and chopped fresh herbs to the bowl with the dressing. Gently toss everything together until the pork and herbs are evenly coated. Be careful not to over-mix, which can bruise the herbs.
⏱️ 2 minutes
6
Serve immediately: Plate the Nam Tok Moo and serve hot or at room temperature. It is traditionally enjoyed with sticky rice (Khao Niao) and a side of fresh raw vegetables such as cabbage wedges, long beans, cucumber slices, and Thai basil sprigs for scooping and contrasting textures.
⏱️ 1 minute

追蹤您的烹飪記錄

💡 專業提示

✓For the best texture, use pork neck (Kor Moo) which has excellent marbling. If unavailable, pork shoulder is a good substitute.
✓The key to Nam Tok Moo is juicy, tender pork. Do not overcook it on the grill.
✓Toasted rice powder (Khao Khua) is crucial for the authentic nutty flavor and texture. If you can't find it, you can make your own by toasting uncooked sticky rice in a dry pan until golden brown and fragrant, then grinding it into a coarse powder.
✓Adjust the chili flakes to your personal spice preference. This dish is meant to be spicy!
✓The salad is best served immediately after tossing to maintain the freshness of the herbs and the warmth of the pork.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

Nam Tok Neua: Use thinly sliced beef steak (like flank steak or sirloin) instead of pork. Grill to your desired doneness (medium-rare is recommended).
Vegetarian/Vegan: While not traditional, a vegetarian version could be made with grilled firm tofu or mushrooms, using a vegan fish sauce alternative.
Milder Version: Reduce the amount of chili flakes significantly or omit them entirely. You can also add a touch more sugar to balance the heat.