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Nam Tok Moo, or Waterfall Pork Salad, is a vibrant and flavour packed dish from Thailand that perfectly showcases the country’s love for balance in taste and texture.
The combination of grilled pork, fresh herbs, and tangy dressing creates a salad that feels both refreshing and deeply satisfying.
Whether you’re enjoying it on a sunny day or as part of a Thai feast, Nam Tok Moo brings an irresistible combination of flavours that captures the essence of Thai cuisine.
What Is Nam Tok Moo?
Nam Tok Moo, which translates to “Waterfall Pork,” is a traditional Thai salad made with grilled pork that’s thinly sliced and tossed with a mixture of herbs, shallots, chili, lime juice, and roasted rice powder.
The dish gets its name from the sizzling sound made when juices from the pork hit the hot grill, mimicking the sound of a waterfall.
This dish is part of Thailand’s famous Isaan cuisine, known for its bold, spicy, and tangy flavours, and it’s often enjoyed with sticky rice or fresh vegetables to complement its intensity.
Unlike your typical salad, Nam Tok Moo isn’t about leafy greens, it’s all about the intense flavours of the marinated pork, the punch of fresh herbs, and the bright, spicy dressing that ties everything together. It’s a dish that brings a perfect balance of heat, sourness, and a hint of sweetness.
Ingredients and Taste
The ingredients in Nam Tok Moo are carefully selected to create layers of flavour and texture. Grilled pork is the star of the dish, typically marinated with fish sauce and grilled over high heat to develop a smoky, charred exterior while keeping the inside tender and juicy.
Once grilled, the pork is thinly sliced and mixed with finely chopped shallots, fresh mint, cilantro, and green onions. The herbs add a refreshing contrast to the richness of the pork.
What truly sets this dish apart is the dressing, a mix of lime juice, fish sauce, and roasted chili flakes. This dressing is both tangy and savoury, with a sharp kick from the chili, which gives the dish its signature heat.
Roasted rice powder is another key ingredient, adding a nutty, toasted flavour and a slightly crunchy texture that elevates the overall experience.
When you take a bite, you’re hit with a burst of flavour; spicy, sour, savoury, and a touch of sweetness, all at once. The grilled pork brings a smoky depth, while the fresh herbs and lime provide brightness, making every mouthful exciting and satisfying.
A Taste of History
Nam Tok Moo is a staple of Isaan cuisine, which originates from north eastern Thailand. The region is known for its bold, flavourful dishes that often feature grilled meats, sticky rice, and plenty of fresh herbs.
Isaan’s culinary traditions have been shaped by its geography and history, with influences from neighbouring Laos, which shares a similar approach to ingredients and flavour profiles.
The preparation of Nam Tok Moo reflects a cultural emphasis on balance, each element, from the grilled pork to the fresh herbs and zesty dressing, plays a role in creating a dish that’s vibrant and full of life.
The use of roasted rice powder, a defining feature of many Isaan dishes, speaks to the resourcefulness of the region, where no part of an ingredient goes to waste.
Nam Tok Moo (Waterfall Pork Salad) Recipe
Serves: 4 people
Ingredients:
- 500g pork shoulder or pork neck
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp toasted rice powder (optional, adds texture)
- 1-2 tbsp Thai chili flakes (adjust to taste)
- 1 tbsp sugar (palm sugar preferred)
- 2-3 tbsp fresh cilantro, chopped
- 2-3 tbsp fresh mint leaves
- 2 shallots, thinly sliced
- 2-3 tbsp green onions, chopped
- 1 cucumber, thinly sliced (optional, for serving)
- Fresh lettuce or cabbage leaves, for serving
Directions
Begin by marinating the pork. In a large bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1/2 tablespoon of sugar. Mix well, then add the pork shoulder. Let it marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
While the pork is marinating, prepare the toasted rice powder if using. In a dry pan, toast a few tablespoons of uncooked sticky rice over medium heat until golden brown and fragrant. Let it cool, then grind it into a coarse powder. This will be sprinkled over the salad later, adding a nutty flavour.
Preheat your grill or pan to a medium-high heat. Grill the marinated pork for 10-12 minutes, turning occasionally, until it is charred on the outside and cooked through. The smoky aroma from the grill adds a rich depth of flavour to the dish. Let the pork rest for 5 minutes before slicing.
In a separate small bowl, make the dressing by mixing the remaining fish sauce, lime juice, sugar, and Thai chili flakes. Stir until the sugar dissolves completely, tasting and adjusting the balance of salty, sour, and sweet to your preference.
Thinly slice the grilled pork against the grain. Place the slices into a large mixing bowl. This slicing technique ensures the pork remains tender.
Add the shallots, green onions, cilantro, and mint leaves to the pork. Pour the dressing over the pork and herbs, then toss everything gently to combine. The salad should be flavourful, with fresh herbs balancing the rich pork.
Sprinkle the toasted rice powder over the salad (if using), and toss once more to incorporate it evenly. This step enhances the texture, giving the dish a satisfying crunch.
Serve Nam Tok Moo immediately with cucumber slices and fresh lettuce or cabbage leaves on the side. The crisp vegetables offer a refreshing contrast to the spicy, savoury pork. You can also wrap the pork salad in lettuce or cabbage for a delightful bite.
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