🇹🇭 Thailand · Food
Nam Tok Moo (Grilled Pork Salad)
By eatmundo · July 12, 2026
🇹🇭 THOriginating from Isan, this 'waterfall' salad features grilled, thinly sliced pork tossed in a zesty, spicy lime dressing. It is famous for its vibrant textures and explosive herbal flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Grill 400g of pork neck or belly over medium-high heat for 6 minutes per side until charred and cooked through.
- 2
Thinly slice the grilled pork into bite-sized strips while still warm.
- 3
In a large bowl, whisk 3 tablespoons of lime juice with 2 tablespoons of fish sauce and 2 tablespoons of chili flakes.
- 4
Add the warm pork strips to the bowl and toss thoroughly to coat each piece with the dressing.
- 5
Stir in 1 tablespoon of toasted rice powder for that signature nutty crunch and aroma.
- 6
Fold in a handful of fresh mint leaves and chopped cilantro for an herbal lift.
- 7
Add thinly sliced red shallots to provide a sharp, pungent contrast.
- 8
Transfer to a serving plate and garnish with fresh scallions; serve immediately with sticky rice.
Frequently Asked Questions
What is the best cut of pork to use for Nam Tok Moo?+
Use pork neck or pork shoulder because their higher fat content stays juicy when grilled and provides the authentic texture for this salad.
Do I grill the pork before or after mincing it?+
For traditional Nam Tok Moo, you grill the pork as a whole steak first until cooked through, then slice or coarsely chop it before tossing it with the seasonings.
Can I substitute fresh mint if I don't have it?+
While fresh mint is crucial for the signature aroma, you can substitute it with fresh cilantro or a mix of Thai basil for a different but acceptable herb profile.
How do I prevent the pork from becoming too dry?+
Grill the pork over medium-high heat until it reaches 145°F (63°C), then let it rest for five minutes before slicing to ensure the juices remain inside.
