Namtok Moo
Namtok Moo is a flavorful Thai Isaan grilled pork salad featuring tender slices of pork shoulder dressed with vibrant herbs and spices.
Contents (2 sections)▾
Ingredients
- 500 g pork shoulder, sliced thinly
- 2 tbsp toasted rice powder (khao kua)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 cup fresh mint leaves
- 2 shallots, thinly sliced
- 2-3 fresh chili peppers, chopped
- 1 tbsp vegetable oil, for grilling
- salt, to taste
Steps
Preheat your grill to medium-high heat (about 200°C/400°F). This ensures the pork cooks evenly and develops a nice char.
Rub the pork shoulder slices with vegetable oil and a pinch of salt. Grill the pork slices for about 4-5 minutes per side, or until fully cooked through. The internal temperature should reach at least 70°C (160°F).
Remove the pork from the grill and let it rest for a few minutes before slicing it thinly. This helps retain the juices.
In a large bowl, combine the sliced pork, toasted rice powder, lime juice, fish sauce, mint leaves, shallots, and fresh chili. Toss gently to combine, ensuring the pork is well coated with the dressing.
Serve the Namtok Moo immediately, garnished with extra mint and chili if desired.
Why this works
The key to a successful Namtok Moo lies in the balance of flavors and the technique used to grill the pork. Grilling the pork shoulder ensures it develops a smoky char, which contrasts beautifully with the acidity of the lime juice and the umami of the fish sauce. The toasted rice powder adds a unique texture and nuttiness that complements the dish. If the pork seems too dry, ensure you let it rest after grilling; this allows the juices to redistribute. Conversely, if the salad is too acidic, adding a pinch of sugar can help balance it out. The fresh herbs and chilis provide brightness and heat, creating a harmonious blend of flavors that is characteristic of Isaan cuisine.
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