Nam Tok Moo

1. 1

   Make Toasted Rice Powder

   Spread uncooked Thai sticky rice in a single layer in a dry pan over low to medium-low heat. Dry fry while stirring regularly until the rice is evenly golden brown and fragrant. Remove from heat and cool completely, then pulse in a spice grinder or mortar and pestle until it reaches a coarse, sand-like texture. Set aside.

   10m

   Tips:

   • • Don't skip this step - toasted rice powder is essential for authentic flavor
   • • Make extra and store in an airtight container for future use
   • • The rice should be golden, not dark brown
2. 2

   Marinate the Pork

   Trim excess fat from the pork if needed. If the pork is thicker than one inch, butterfly it to ensure even cooking. In a bowl, combine the pork with oyster sauce, 2 teaspoons sugar, and black pepper. Mix well to coat the meat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

   35m

   Tips:

   • • Room temperature pork cooks more evenly - remove from fridge 10 minutes before grilling
   • • Don't skip marinating, it adds crucial flavor and helps tenderize
3. 3

   Grill the Pork

   Preheat your grill or grill pan to medium-high heat. Remove pork from marinade and place on the hot grill. Cook for 10-12 minutes, turning occasionally, until the pork is nicely charred on the outside and cooked through (internal temperature should reach 145°F/63°C). The smoky char is important for authentic flavor.

   12m

   Tips:

   • • Don't overcook - the pork should remain juicy
   • • A little char adds smoky flavor that's characteristic of this dish
   • • If using a pan indoors, ensure good ventilation
4. 4

   Rest and Slice the Pork

   Remove the grilled pork from heat and let it rest for 3-5 minutes. This allows the juices to redistribute. Slice the pork thinly against the grain into bite-sized pieces. If any pieces are undercooked inside, return them to the pan briefly to finish cooking gently.

   5m

   Tips:

   • • Slicing against the grain ensures tender bites
   • • Thin slices are traditional and help the dressing coat the meat better
5. 5

   Prepare the Herbs

   While the pork rests, wash and thoroughly dry the cilantro, mint, and culantro (if using). Leave small mint leaves whole and coarsely chop larger ones. Coarsely chop the cilantro leaves and tender stems. Finely chop the culantro. Thinly slice the shallots and lemongrass (if using).

   5m

   Tips:

   • • Fresh herbs are crucial - don't use dried
   • • Dry herbs well to prevent a watery salad
   • • Prepare herbs just before assembly to maintain freshness
6. 6

   Make the Dressing

   In a small bowl, whisk together fish sauce, lime juice, chili flakes, and 2 teaspoons sugar until the sugar dissolves completely. Taste and adjust - it should be balanced between salty, sour, and spicy with a hint of sweetness.

   2m

   Tips:

   • • Start with less chili and add more to taste
   • • Fresh lime juice is essential - don't use bottled
   • • The dressing should be bold - it needs to season all the meat and herbs
7. 7

   Assemble the Salad

   Place the sliced pork in a large mixing bowl. Add all the prepared herbs (shallots, mint, cilantro, green onions, and optional culantro and lemongrass). Pour the dressing over the pork and herbs, then add the toasted rice powder. Toss everything together gently but thoroughly to combine, ensuring the dressing coats all the ingredients.

   3m

   Tips:

   • • Add toasted rice powder just before serving to maintain its texture
   • • Toss gently to avoid bruising the herbs
   • • The salad should glisten with dressing
8. 8

   Serve

   Transfer the nam tok moo to a serving plate. Serve immediately while the pork is still warm, accompanied by warm sticky rice and fresh vegetables such as cabbage wedges, long beans, and cucumber slices. The salad is best enjoyed fresh.

   0

   Tips:

   • • Sticky rice is traditional and perfect for soaking up the flavorful dressing
   • • Fresh vegetables provide a cooling contrast to the spicy salad
   • • Don't let it sit too long or the rice powder will get soggy

• •Pork neck (collar) is the most authentic cut due to its perfect balance of lean meat and fat, which stays tender and juicy on the grill
• •Toasted rice powder is non-negotiable for authentic nam tok - it adds a distinctive nutty flavor and slight crunch that defines this dish
• •The dish should be 'spicy, sour, and salty' - adjust the chili, lime, and fish sauce to achieve this balance
• •Don't overdress the salad - you should taste the pork and herbs, not just the dressing
• •Make the toasted rice powder in larger batches and store it for quick future preparations
• •Fresh herbs are essential - dried herbs cannot replicate the bright, fresh flavor
• •Serve immediately after assembly for the best texture and flavor
• •If you can't find Thai sticky rice for the rice powder, jasmine rice works but has a slightly different flavor

• •
  Sticky rice (khao niao) - traditional and essential
• •
  Fresh vegetables: cabbage wedges, long beans, cucumber slices
• •
  Thai jasmine rice (alternative to sticky rice)
• •
  Som tam (green papaya salad) for a complete Isan meal
• •
  Gai yang (grilled chicken) for a mixed grill platter
• •
  Cold Thai beer or iced tea

Nam Tok Moo is a staple of Isan cuisine, which originates from northeastern Thailand. The region is known for its bold, flavorful dishes that often feature grilled meats, sticky rice, and plenty of fresh herbs. Isan's culinary traditions have been shaped by its geography and history, with influences from neighboring Laos. The name 'nam tok' (waterfall) comes from the traditional cooking method where meat was grilled to medium-rare, so when sliced, the juices and blood would run out like a waterfall. This dish represents the Isan philosophy of bold, balanced flavors - the trinity of spicy, sour, and salty that characterizes northeastern Thai cuisine.

Authentic Nam Tok Moo must include toasted rice powder (khao kua), which provides the signature nutty flavor and texture that distinguishes it from other Thai salads. The pork should be grilled over charcoal for traditional smoky flavor, though a grill pan works for convenience. The balance of flavors - spicy from chili, sour from lime, salty from fish sauce, with a hint of sweetness - is crucial. Fresh herbs must be used abundantly, never dried. The dish is traditionally served with sticky rice, not regular steamed rice. The meat should be sliced thinly and served warm, not cold. In Isan, this dish is often enjoyed as part of a shared meal with multiple dishes, accompanied by fresh vegetables and always, always with sticky rice.