Nam tok moo, Thailand


Grilled pork combined with lemon juice, green onions, chili, mint sprigs, fish sauce and toasted rice. Legend has it the blood from the meat along with the dressing inspired some happy carnivore to name this brilliant dish “waterfall (nam tok moo) meat.”

http://www.thai-foodie.com/thaifood/nam-tok-recipe-thai-steak-salad-%E0%B9%80%E0%B8%99%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%95%E0%B8%81/

Ingredients
  • 1 c. sweet Thai rice*
  • 1 pound skirt steak or boneless pork chops
  • fresh lime juice from 2-3 limes
  • 1 tbsp. toasted 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
  • 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
  • Soak rice over night, or for at least four hours. The less fresh your rice, the longer you have to soak it. If it's really old, just toss it and buy a new batch.
  • Cook sticky rice using your preferred method while your meat is cooking. If it finishes cooking before your meat is done, make sure you keep it covered so it will stay sticky.
  • Salt and pepper your meat. Grill the meat to your preferred doneness. 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. After it's cooked, let it sit for about 10 minutes. Then thinly slice it. Keep the juices from the meat in the pan, or on the plate.

  • Notes
    *You have to use Thai sweet rice to make sticky rice. You can't make Thai sticky rice with any other kind of rice. But if you can't find this rice at the Asian store, or specialty store, have no fear! Just make your favorite kind of rice to eat with your nam tok, and enjoy! 
  • 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 preferred flavor. I like the lime in the lead, with the toasted rice powder, saltiness and chili following.
  • Once the sauce has thickened a bit, turn off the heat and add the shallots. Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
  • Eat with sticky rice, and use your fingers if you want to eat it super Thai redneck-style!

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