Entree: Thailand – Northeastern Isan – น้ำตกหมู ➤ Nam tok mu (Grilled pork salad with spicy lime-fish sauce dressing and toasted rice powder)

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 10 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (454 g) pork shoulder or pork neck, trimmed and thinly sliced after grilling
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) coarse salt
- 1/4 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 2 shallots, thinly sliced
- 2 green onions, thinly sliced on the bias
- 1/4 cup (15 g) cilantro leaves, chopped
- 1/4 cup (6 g) fresh mint leaves, chopped
- 2 tbsp (14 g) toasted glutinous rice powder (khao khua)
- 1–2 tsp (5–10 g) dried Thai chili flakes (prik bon) or to taste
- Lime wedges for serving

Instructions

1. Preheat a grill or heavy skillet over medium-high heat. Rub pork with oil, salt and pepper and char until cooked through and slightly blistered, about 3–4 minutes per side depending on thickness. Let rest 5 minutes, then thinly slice.
2. In a bowl combine fish sauce, lime juice and palm sugar; stir until sugar dissolves. Add toasted rice powder and chili flakes and mix to form the dressing.
3. In a large bowl toss sliced pork with sliced shallots, green onions, cilantro and mint. Pour dressing over pork and toss to coat, adjusting seasoning with extra fish sauce, lime or chili to taste.
4. Plate immediately and garnish with extra toasted rice powder and lime wedges. Serve with sticky rice or steamed jasmine rice if desired.