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Thai · Main
Moo Nam Tok
Charred pork slices tossed with toasted rice powder, lime juice, and fish sauce create this vibrant Thai salad that's both smoky and tangy. Fresh shallots and green onions add sharp brightness to balance the heat and umami richness. Perfect for a quick weeknight dinner or impressive enough to serve at a casual gathering.
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Servings
4
Ingredients
- 1 lb pork shoulder or pork loin, sliced 1/2 inch thick
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp toasted rice powder
- 1 tsp sugar
- 1/2 tsp red chili flakes, or to taste
- 2 shallots, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 tbsp vegetable oil
Instructions
- Brush pork slices with vegetable oil and grill over high heat for 3-4 minutes per side until charred and cooked through.
- Let the pork rest for 5 minutes, then slice into thin strips.
- In a large mixing bowl, combine fish sauce, lime juice, sugar, and chili flakes, stirring until sugar dissolves.
- Add the sliced pork to the dressing and toss to coat.
- Add shallots, green onions, mint, and cilantro. Toss gently to combine.
- Sprinkle toasted rice powder over the salad and toss once more.
- Serve immediately with sticky rice and fresh vegetables.
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