Nam Tok Moo — Isaan Waterfall Pork Salad
Named for the way juices cascade off the seared meat like a waterfall, this fiery Isaan-style salad features smoky grilled pork tossed with toasted rice powder, lime juice, fish sauce, and a blizzard of fresh herbs. Bright, bold, and electrifyingly spicy, it is a wake-up call for your taste buds and one of northeast Thailand's most beloved morning dishes.
Ingredients
- 500g pork neck or pork shoulder steak, about 1 inch thick
- 3 tablespoons lime juice (about 2-3 limes)
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar or brown sugar
+ 10 more ingredients
Instructions
Make the toasted rice powder by dry-roasting sticky rice in a pan over medium heat, stirring constantly for 5-7 minutes until deep golden and nutty-smelling. Grind to a coarse powder using a mortar and pestle or spice grinder.
Season the pork generously with salt and grill over high heat (or in a cast iron pan) for 4-5 minutes per side until nicely charred but still slightly pink in the center. Let it rest for 5 minutes, then slice thinly against the grain. Collect any resting juices.
Whisk together lime juice, fish sauce, and palm sugar in a large bowl until the sugar dissolves.
Add the sliced pork and any resting juices to the dressing. Toss to coat, then add toasted rice powder, chili flakes, shallots, green onion, and lemongrass.
Toss everything together gently, then fold in the mint and cilantro at the last moment to keep them fresh.
Serve immediately on a plate lined with cabbage leaves and long beans, with a basket of steamed sticky rice alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI