Nam Tok Moo (Thai Pork Salad)
Nam Tok Moo is a vibrant and zesty Thai salad featuring grilled pork, fresh herbs, and a bold dressing. It's known for its refreshing balance of spicy, sour, and savory flavors, making it a perfect light yet satisfying meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 411 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gpork shoulder, thinly sliced
- 1 pcsshallot, thinly sliced
- 2 pcsscallion, chopped
- 0.25 cupmint leaves, fresh
- 0.25 cupcilantro, fresh, chopped
dressing
- 2 tbspfish sauce
- 2 tbsplime juice, freshly squeezed
- 1 tspchili powder
- 0.5 tspsugar
- 1 tbsptoasted rice powder
Equipment
mixing bowl · knife · grill pan
The method
Step by step
- 1
Grill or pan-fry the pork shoulder slices over medium-high heat until cooked through and slightly charred, about 2-3 minutes per side. Set aside to rest for 5 minutes.
About 10 min
Cook’s note: Do not overcook the pork; it should remain tender and juicy.
- 2
Once rested, thinly slice the cooked pork against the grain.
About 2 min
- 3
In a medium bowl, whisk together the fish sauce, lime juice, chili powder, and sugar for the dressing.
About 1 min
Cook’s note: Taste and adjust the seasoning to your preference, adding more chili for heat or sugar for sweetness.
- 4
Add the sliced pork, shallot, scallion, mint leaves, and cilantro to the bowl with the dressing.
About 1 min
- 5
Sprinkle in the toasted rice powder.
- 6
Toss everything gently until well combined.
About 1 min
Cook’s note: Ensure all ingredients are evenly coated with the dressing.
- 7
Serve immediately, optionally with fresh lettuce leaves or sticky rice.
Per serving
Nutrition
- Calories
- 410.7kcal
- Protein
- 27.8g
- Carbs
- 12.8g
- Fat
- 27.3g
- Fibre
- 1.8g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Nam Tok Moo in an airtight container in the refrigerator.
This dish is best enjoyed cold or at room temperature; reheating is not recommended as it will alter the texture of the herbs and pork.
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