Entree: Thailand – Northeastern Isan – หมูน้ำตก ➤ Moo Nam Tok (Grilled sliced pork salad tossed in a spicy lime-chili dressing with toasted rice and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork shoulder or pork neck, trimmed and about 1/2-inch (1.27 cm) thick for grilling
- 1 tbsp (15 ml) vegetable oil for grilling
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice
- 1 tsp (5 g) palm sugar or granulated sugar
- 3–4 Thai bird’s eye chilies, finely chopped, about 0.353 to 0.423 oz (10–12 g) (adjust to taste)
- 2 medium shallots, thinly sliced, about 1/2 cup (60 g)
- 3 green onions, thinly sliced, about 1/3 cup (30 g)
- 1/4 cup (10 g) fresh cilantro leaves, loosely packed
- 1/4 cup (10 g) fresh mint leaves, loosely packed
- 2 tbsp (16 g) toasted rice powder (khao khua)
- 1/2 cup (120 ml) warm water for dissolving dressing (optional)

Show original ingredient measurements

- 1 lb (454 g) pork shoulder or pork neck, trimmed and about 1/2-inch thick for grilling
- 1 tbsp (15 ml) vegetable oil for grilling
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice
- 1 tsp (5 g) palm sugar or granulated sugar
- 3–4 Thai bird’s eye chilies, finely chopped, about 10–12 g (adjust to taste)
- 2 medium shallots, thinly sliced, about 1/2 cup (60 g)
- 3 green onions, thinly sliced, about 1/3 cup (30 g)
- 1/4 cup (10 g) fresh cilantro leaves, loosely packed
- 1/4 cup (10 g) fresh mint leaves, loosely packed
- 2 tbsp (16 g) toasted rice powder (khao khua)
- 1/2 cup (120 ml) warm water for dissolving dressing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat a grill or heavy skillet over medium-high heat. Brush pork with 1 tbsp (15 ml) vegetable oil and season lightly with salt.
2. Grill or sear pork until charred at the edges and cooked through, about 3–4 minutes per side depending on thickness. Remove and let rest 5 minutes.
3. While pork rests, combine fish sauce, lime juice, palm sugar, and chopped chilies in a bowl; stir until sugar dissolves. Add warm water if needed to help dissolve sugar and mellow the sauce.
4. Thinly slice the rested pork across the grain into 1/8–1/4-inch (0.318 to 0.635 cm) slices and place in a mixing bowl.
5. Add sliced shallots, green onions, cilantro, and mint to the pork. Pour the dressing over the warm pork so it absorbs the flavors.
6. Sprinkle toasted rice powder over the mixture and toss gently to combine. Taste and adjust fish sauce, lime, or chilies as desired.
7. Transfer to a serving platter and garnish with extra herbs and a wedge of lime. Serve immediately with sticky rice if desired.

1. Preheat a grill or heavy skillet over medium-high heat. Brush pork with 1 tbsp vegetable oil and season lightly with salt.
2. Grill or sear pork until charred at the edges and cooked through, about 3–4 minutes per side depending on thickness. Remove and let rest 5 minutes.
3. While pork rests, combine fish sauce, lime juice, palm sugar, and chopped chilies in a bowl; stir until sugar dissolves. Add warm water if needed to help dissolve sugar and mellow the sauce.
4. Thinly slice the rested pork across the grain into 1/8–1/4-inch slices and place in a mixing bowl.
5. Add sliced shallots, green onions, cilantro, and mint to the pork. Pour the dressing over the warm pork so it absorbs the flavors.
6. Sprinkle toasted rice powder over the mixture and toss gently to combine. Taste and adjust fish sauce, lime, or chilies as desired.
7. Transfer to a serving platter and garnish with extra herbs and a wedge of lime. Serve immediately with sticky rice if desired.