How To Make Moo Nam Tok (Grilled Pork Salad)
For a rich rendition of the classic Thai moo nam tok, try this grilled pork salad dripping with a spicy sauce made from chili, lime juice, and fish sauce.
Ingredients
- ½ lb pork tenderloin, grilled medium rare on barbeque, sliced into thin strips
- 2 tbsp ground white rice, toasted
- 2 tsp ground sun dried Thai chili, seeds left in, plus 4 whole for garnishing
- ½ cup spearmint leaves, stems removed
- ¼ cup red shallots, halved, then sliced
- 4 coriander, or cilantro leaves, sprigs of cilantro, stems removed
- 2 green onions, or spring onion, sliced into ½ inch pieces
- 2 tsp lime juice, plus ½ lime to serve on the side
- 1 tbsp fish sauce
- 1 tsp light soy sauce
Instructions
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Grill 2 small pork loin steaks on a barbeque until medium rare. Allow to cool, then slice into thin strips.
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Heat about ¼ cup of water in a small saucepan until boiling, then add the sliced meat, soy sauce, fish sauce, lime juice, and ground chili. Stir it up well, then let it get hot again.
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Add ground rice, stir it in well, then remove from the heat and allow to cool completely.
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Add shallots, cilantro, green onion, and mint. Toss everything together well.
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Transfer to a medium-sized salad plate. Arrange some fresh shallot slices, cilantro, green onion, and mint leaves on top.
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Sprinkle a pinch of ground rice over the top. Squeeze a few drops of lime juice around the salad. Place 3 to 4 whole dry chilies on top as garnish.
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Serve and enjoy.
Nutrition
- Sugar: 16g
- :
- Calcium: 62mg
- Calories: 304kcal
- Carbohydrates: 39g
- Cholesterol: 74mg
- Fat: 4g
- Fiber: 2g
- Iron: 3mg
- Potassium: 739mg
- Protein: 27g
- Saturated Fat: 1g
- Sodium: 944mg
- Trans Fat: 1g
- Vitamin A: 302IU
- Vitamin C: 29mg
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