Moo Nam Tok (Thai Grilled Pork Salad)

5 from 1 vote

The Thai grilled pork salad known as Moo Nam Tok is incredibly fresh and bold.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Thai

Servings:

Calories: 194kcal

Author: Rachel

Make Toasted Rice Powder: Spread uncooked Thai sticky rice¹ in a single layer in a pan over low to medium-low heat. Dry fry, stirring regularly, until evenly golden brown. Let cool, then pulse in a spice or coffee grinder until it reaches a coarse sand-like texture.
Grill the Pork: Prepare the pork by trimming excess fat, washing, and patting it dry. If it's thicker than an inch, butterfly it for a thinner cut. Marinate with oyster sauce and black pepper or simply season with salt and pepper. Grill over medium-high heat to your desired doneness. Let it rest, then slice thinly against the grain.
Prepare the Herbs: While the pork grills, prepare the fresh herbs. Wash and dry the cilantro, mint, and culantro (if using). Leave small mint leaves whole and coarsely chop larger ones. Coarsely chop the cilantro leaves and finely chop the culantro. Thinly slice the shallot and lemongrass (if using).
Assemble the Salad: Combine the sliced pork with the prepared herbs. Add fish sauce, lime juice, dried chili flakes, and toasted rice powder, then toss to combine. Taste and adjust seasonings as needed—the salad should be spicy, sour, and salty. Serve with cabbage, long beans, and warm Thai sticky rice.²

If you don't have Thai sticky rice, jasmine rice will work just fine to make toasted rice powder.
This Thai salad is best served right after it's made, as the pork is still somewhat warm and the herbs are fresh and vibrant. Take care, however, that the pork isn't too hot when the herbs are added, as they will wilt and brown more easily.