Entree: Thailand – Northern Thailand – หมูน้ำตก ➤ Muu Nam Tok (Grilled sliced pork salad tossed in a spicy-sour fish sauce and lime 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 30 min

Cook 20 min

Additional 10 min

Total 1 hr

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 collar, trimmed (about 1 lb (454 g)) for grilling
- 1 tbsp (15 ml) vegetable oil for grilling
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 2–3 limes)
- 1 tsp (4 g) palm sugar or granulated sugar
- 3 shallots, thinly sliced (about 2 oz (60 g))
- 3 Thai bird’s eye chilies, thinly sliced, or 1 tsp (2 g) dried chili flakes, adjust to taste
- 2 scallions (green onions), thinly sliced on bias (about 1.5 oz (40 g))
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1/2 cup (10 g) fresh mint leaves, roughly torn
- 2 tbsp (20 g) toasted rice powder (khao khua) — see instructions to make
- 1 tbsp (15 ml) thinly sliced fresh shallot or red onion for garnish (optional)
- Lettuce leaves or cabbage wedges for serving (optional)
- Lime wedges for serving

Show original ingredient measurements

- 1 lb (454 g) pork shoulder or collar, trimmed (about 1 lb / 454 g) for grilling
- 1 tbsp (15 ml) vegetable oil for grilling
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 2–3 limes)
- 1 tsp (4 g) palm sugar or granulated sugar
- 3 shallots, thinly sliced (about 2 oz / 60 g)
- 3 Thai bird’s eye chilies, thinly sliced, or 1 tsp (2 g) dried chili flakes, adjust to taste
- 2 scallions (green onions), thinly sliced on bias (about 1.5 oz / 40 g)
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1/2 cup (10 g) fresh mint leaves, roughly torn
- 2 tbsp (20 g) toasted rice powder (khao khua) — see instructions to make
- 1 tbsp (15 ml) thinly sliced fresh shallot or red onion for garnish (optional)
- Lettuce leaves or cabbage wedges for serving (optional)
- Lime wedges for serving

Instructions

1. To make toasted rice powder: heat a dry skillet over medium heat, add 2 tbsp (20 g) uncooked glutinous (sticky) rice and toast, stirring constantly, until grains are golden brown and fragrant, about 4–6 minutes. Cool slightly, then grind coarsely in a mortar and pestle or spice grinder until it resembles coarse sand. Measure out 2 tbsp (20 g).
2. Prepare the pork: pat the pork dry and rub with 1 tbsp (15 ml) vegetable oil and a little salt. Grill over high heat (or broil or char in a heavy skillet) until nicely charred and cooked through, about 6–8 minutes per side depending on thickness. Rest 5 minutes, then slice thinly across the grain into bite-sized pieces.
3. Make the dressing: in a bowl whisk together fish sauce, lime juice and palm sugar until the sugar dissolves. Add sliced chilies to taste.
4. In a large mixing bowl combine the sliced pork, sliced shallots, scallions, cilantro and mint. Pour the dressing over and toss to combine.
5. Sprinkle the toasted rice powder over the salad and toss gently to distribute; the toasted rice adds nutty flavor and a slight crunch. Taste and adjust with more fish sauce, lime or sugar as needed.
6. Transfer to a platter and serve immediately with lettuce or cabbage leaves and lime wedges and sticky rice or steamed jasmine rice on the side.