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How to Make Moo Nam Tok | Grilled Thai Pork Salad

September 17, 2024 · In: Rice Dishes

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35 Popular Thai Dishes | thai-foodie.com

Do you love authentic Moo Nam Tok from your favorite Thai restaurant, and wish you could make it for your family, but feel intimidated to try making it at home?

 I’ve been there too, but not anymore!

Over a decade ago I fell in love with Thai food, my Thai Hubby, and cooking Thai food, and after learning from my Thai grandma-n-law, and Thai Hubby, and cooking for years, I now teach Thai cooking classes at my home every week!

But since you can’t make it to my cooking class right now, I’m happy to teach you right now how to make Moo Nam Tok and answer your questions, just like if you were at my Thai cooking class in my kitchen!

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Thai Steak Salad: Nam Tok Recipe | Thai-foodie.com

Sherri’s Moo Nam Tok Story

When I taught in Bangkok, I would spend the hours before my lunch break lesson planning for my afternoon classes, but mainly dreaming and drooling about what fresh, cheap Thai food I was going to eat for lunch.

Sometimes during our lunch break, instead of going across the street to buy our lunch from one of the vendors lined up in a maze at the busy, loud market, my co-workers and I would walk in the opposite direction to a quiet spot near a Moo Nam Tok street vendor.

The smells of roasted rice powder, Thai chili flakes, fresh shallots and lime freshened up the polluted air around us as we stood and waited for our Thai Grilled Pork Salad.

The Nam Tok vendor would scoop the grilled pork, green onion, shallots and cilantro mixture out of a silver pot, and slide it into a clear, plastic bag and twist a rubber band around it, so it puffed out like a balloon. 

Then she would put the pure white sticky rice in a smaller clear plastic bag and fold the top over. All of it went into a white grocery bag, and she would gingerly place crispy fresh cabbage and vibrant green mint on top.

After picking up a creamy Thai iced milk tea  at the next vendor up, we would head back to school to eat before our classes started. 

Nam Tok Recipe : Thai Steak Salad | เนื้อน้ำตก

After getting white plastic bowls, forks and spoons from the kitchen area, we’d dump our beautiful lunch into the bowls, sit down at small desks that would soon be filled with Thai and Korean kids who wanted tutoring, and dig in.

I loved grabbing the pure white sticky rice with my fingers and feeling it adhere to them like Elmer’s glue. 

Then I’d swirl the sticky rice ball in the Moo Nam Tok sauce, create a perfect bite of spicy, zesty pork, crisp shallots, fresh cilantro and vibrant green onion, pop it in my mouth and savor.

Thai Steak Salad: Nam Tok Recipe | Thai-foodie.com

FAQs

What does Moo Nam Tok mean?

In Thai, Moo is pork and Nam Tok means waterfall (หมูน้ำตก). The dish is originally from the northeastern Isan area of Thailand.

The name comes from traditionally the meat was cooked to medium-rare, so it still contained blood when it was done, and when sliced the blood would run out from it like a waterfall.

Not the most attractive name once you know the story! Lol!

What does Moo Nam Tok taste like?

Thai Grilled Pork Salad tastes similar to Larb. It is spicy from the Thai chili flakes, sour from the fresh lime juice, umami packed from the toasted rice powder and fish sauce, has a rich depth from the pork flavor, and is so refreshing from the shallots, fresh mint, cilantro and green onions.

What is the best pork to use for Moo Nam Tok?

Pork scotch steaks, aka pork neck, is typically used in Thailand for Moo Nam Tok, but my grocery store doesn’t always have them. Pork scotch steaks are great because they aren’t too lean and aren’t too fatty, so they are packed with flavor, and not just fat.

Pork Scotch Steaks or Pork Neck Substitutes: 

Since my grocery store doesn’t always have pork scotch steaks or pork neck, I substitute pork butt when I make Moo Nam Tok. I cut it into thin slabs about the length and width of what a steak would be. It’s also what I use in Moo Ping, Thai Pork Skewers, because similar to pork neck, it has fat, but not too much, and is loaded with flavor. 

If you want to use pork tenderloin or pork chops, that’s ok, but since that kind of meat is leaner, it won’t really have that rich depth of flavor you are looking for like you’d have on the streets of Thailand.

Moo Nam Tok Ingredients

  • 1 lb. pork scotch steaks, or pork butt (sliced into the width and length of a steak) or skirt steaks: read above to learn more
  • fresh lime juice from 2-3 limes: adds that zesty flavor that you find in most Isan dishes.
  • 1 tbsp. roasted rice powder: an umami powerhouse! If you’ve never heard of it, make your own, or buy it at the Asian market!
  • 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference: Not like roasted red pepper flakes from pizza place! These are really spicy, so add it slow!
  • 1-1.5 tbsp. fish sauce: my favorite Thai sauce because it’s magical! It smells horrible, but has amazing umami superpowers!
  • 1 tsp. sugar: to help balance out the other flavors.
  • 1/2 c.-1 c. water or broth: to help give it some sauce.
  • 1 c. green onion, sliced to 1/4 in.: adds a nice oniony, crispy flavor
  • 1 c. fresh cilantro, leaves coarsely chopped, and stems minced: this lemony, peppery herb is a staple in Thai recipes!
  • 2-3 shallots, thinly sliced: adds such a pretty purple contrast to the greens, and its crispy, peppery, garlicy, onion flavor pairs perfectly with all the ingredients
  • 1 c. fresh mint leaves: the sweet, cooling, refreshing flavor balances out with those Thai chili flakes

Moo Nam Tok Recipe

My mouth starts to tingle and long for my favorite Moo Nam Tok street vendor to pop up in my kitchen right now, but Thai Hubby says he likes my Moo Nam Tok recipe better than Thailand’s street vendors’ because sometimes street vendors’ versions are more fat than pork!

I love how quick this recipe is for an easy Thai weeknight dinner that is packed with flavor. 

All you have to do is chop up your green onions, shallots, cilantro, lime and pluck off your mint.

Then salt and pepper your Thai pork.

Grill the steak or cook on the pan for a few minutes.

And then throw in the rest of the ingredients to make a quick sauce, and mix it all together! Yay!

What to serve with Moo Nam Tok?

Moo Nam Tok in Thailand is typically served with:

  • Thai sticky rice, but you can also just make jasmine rice if you don’t have sticky rice.
  • Steamed veggies like cabbage

If you are looking to make a feast out of it, you can also pair it with other Isan dishes like:

  • Thai Sun-Dried Beef Jerky
  • Larb

Give this Nam Tok recipe a try, and let me know your thoughts! 

My favorite place to hang out online is in Instagram stories! Share your Moo Nam Tok photo with me @thaifoodie, I’d love to see it!

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35 Popular Thai Dishes | thai-foodie.com

How to Make Moo Nam Tok | Grilled Thai Pork Salad


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5 from 1 review

  • Author: Sherri Pengjad
  • Total Time: 0 hours
  • Yield: 3-4 1x
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Description

Moo Nam Tok is a Grilled Thai Pork Salad so full of flavor, you might think it’s hard to make? Nope, it’s so easy! Let me show you the secrets dear!


Ingredients

Scale
  • 1 lb. pork scotch steaks, or pork butt (sliced into the width and length of a steak) or skirt steaks
  • fresh lime juice from 2-3 limes
  • 1 tbsp. roasted rice powder
  • 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference
  • 1–1.5 tbsp. fish sauce
  • 1 tsp. sugar
  • 1/2 c.-1 c. water or broth
  • 1 c. green onion, sliced to 1/4 in.
  • 1 c. fresh cilantro, leaves coarsely chopped, and stems minced
  • 2–3 shallots, thinly sliced
  • 1 c. fresh mint leaves

Instructions

  1. Salt and pepper your meat. Grill the meat to your preferred doneness.
  2. Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don’t forget about flipping it.
  3. After the steak is cooked, let it sit for about 10 minutes.
  4. Thinly slice it. Keep the juices from the meat in the pan, or on the plate.
  5. Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until it reaches your preferred flavor. I like the lime in the lead, with the roasted rice powder, savory notes and chili following.
  6. Once the sauce has thickened a bit, turn off the heat and add the shallots green onion, cilantro and mint.
  • Prep Time: 4 hours
  • Cook Time: 2-4 minutes

Did you make this recipe?

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By: Sherri Pengjad · In: Rice Dishes

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Reader Interactions

Comments

  1. Jack says

    November 6, 2013 at 5:43 pm

    I love Thai Steak Salad. I will give this version a try in my restaurant. Keep up the good work on this site. I really enjoy it.

    Reply
    • Sherri Phengchard says

      November 6, 2013 at 7:37 pm

      Awesome! Let us know what your customers think of the recipe Jack! Thanks for the encouragement!

      Reply
  2. Simon Brown says

    July 6, 2015 at 2:22 pm

    Wow. Just wow. I tried your Nam Tok recipe, remembering the various portions of Nam Tok I had while I was staying in Bangkok. Your recipe has a fair amount of herb and shallot / spring onion chopping in there but my goodness it was worth the effort. First test taste and it was pretty much as I remembered it. I added a thinly sliced lemongrass stalk and some finely chopped kaffir leaves as well.

    The other difficulty I had, was that I was making a kosher version. So – no pork but chicken legs instead. But also no fish sauce… so I used a mix of miso paste and light soy sauce – and a little sugar to help brown the skin on the chicken. But the taste of that Nam Tok herb mix brings back so many memories… definitely adding this recipe to my bookmarks, thank you.

    Reply
    • Sherri Pengjad says

      July 8, 2015 at 3:01 pm

      I’m so glad you enjoyed the recipe so much Simon! That’s great you were able to make it kosher! That’s good for other readers to know too, so thanks for sharing! 🙂

      Reply
  3. Jessica says

    September 22, 2015 at 10:39 pm

    Tried your recipe tonight and it was seriously so perfect! Made my own toasted rice powder and everything! If you want to see a pic, you can look at my Instagram at: jessicaheywood. Thanks so much for a great recipe!

    Reply
    • Sherri Pengjad says

      October 24, 2015 at 3:26 pm

      So glad you enjoyed it Jessica! Looks awesome! I wish I could try your nam tok!

      Reply
  4. Susan says

    October 16, 2015 at 7:25 am

    Is there any chance you could say a bit about “toasted rice powder” and its uses in the Thai kitchen? Thanks so much!

    Reply
  5. Chris David says

    March 26, 2022 at 12:54 am

    Really delicious recipe

    Reply
    • Sherri Pengjad says

      March 30, 2022 at 11:52 am

      So glad you enjoyed it Chris! Thanks for your comment! 🙂

      Reply
  6. Jes says

    December 4, 2024 at 11:22 am

    Great flavor-packed weeknight meal!

    Reply

Trackbacks

  1. Let's Thai Won On - Easy Thai Food - Jughandle’s Fat Farm says:
    February 8, 2018 at 4:06 am

    […] Nam Tok Moo Recipe […]

    Reply
  2. 35 Popular Thai Dishes - Thai-Foodie says:
    September 17, 2024 at 9:58 am

    […] 13. Moo Nam Tok (น้ำตก) […]

    Reply

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