🥗 Nam tok moo

Name: Nam tok moo
Total time: 35 min
Yield: 2
Cuisine: Thailand · Isan
Ingredients: 300 g pork neck or shoulder; 3 tbsp lime juice; 2 tbsp fish sauce; 1 tsp dried chilli flakes; 1 tbsp toasted rice powder; 2 shallots, thinly sliced; 1 large handful mint leaves; 2 spring onions, sliced, and a little fresh coriander; 1 tsp sugar

Origin: Thailand · Isan

280kcal

per serving · 200 g

140kcal

per 100 g

36 gProtein18 g / 100 g

10 gFat5 g / 100 g

10 gCarbs5 g / 100 g

Nam tok moo is a grilled pork salad from northeastern Thailand: slices of charred pork neck or shoulder are tossed with lime juice, fish sauce, dried chilli, toasted ground rice, shallots and lots of fresh mint. It is sour, salty, smoky and spicy, with a nutty crunch from the rice powder. It is eaten with sticky rice and raw vegetables such as cabbage and long beans.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein18 g protein per 100 g — 51% of the calories

Not vegetarianbecause of: grilled pork, fish sauce

Not veganbecause of: grilled pork, fish sauce

Contains porkbecause of: grilled pork

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

grilled porklimefish saucechili peppertoasted rice powdermintshallot

Recipe

2 servings35 min

Ingredients

300 g pork neck or shoulder
3 tbsp lime juice
2 tbsp fish sauce
1 tsp dried chilli flakes
1 tbsp toasted rice powder
2 shallots, thinly sliced
1 large handful mint leaves
2 spring onions, sliced, and a little fresh coriander
1 tsp sugar

Method

Season the pork with a pinch of salt and grill over high heat until charred and just cooked; rest 5 minutes.
Slice the pork thinly against the grain.
Mix lime juice, fish sauce, sugar and chilli in a bowl.
Toss in the warm pork, shallots and rice powder.
Fold through mint, spring onion and coriander and serve with raw vegetables.

How to make it lighter

Choose pork tenderloin instead of fatty neck.
Serve with plenty of raw cabbage and cucumber and a small portion of sticky rice.
Trim the fat from the pork before grilling.

History

Nam tok means “waterfall” in Thai, a name usually explained by the juices that drip from the meat as it grills. The dish comes from Isan, the Lao-speaking northeast of Thailand, and is closely related to larb; it is now found at Isan restaurants throughout Thailand.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Nam tok moo and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →