Nam Tok Pork Grilled Salad

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Nam Tok is a classic Isaan grilled pork salad that balances smoky charred meat with tangy lime, salty fish sauce, fresh herbs, and nutty toasted rice powder. Unlike larb, the pork is grilled whole then sliced, capturing all the juices that give the dish its name (which means 'waterfall' in Thai). It comes together quickly once the components are prepped and is best eaten fresh with crisp lettuce cups.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 6 gSugar
• 38 gProtein
• 1180 mgSodium
• 760 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the pork

• 1.5 lb boneless pork shoulder or pork neck, sliced 1/2 inch thick
• 1 tbsp fish sauce
• 1 tsp vegetable oil
• 1 tsp ground white pepper

For the toasted rice powder and dressing

• 3 tbsp raw Thai sticky rice (glutinous rice)
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 1 tbsp palm sugar, finely chopped (or light brown sugar)
• 1 tsp tamarind concentrate (optional)
• 1 to 2 tbsp dried Thai chili flakes, plus more to taste

For the salad

• 1/2 cup thinly sliced shallots (about 3 to 4 medium shallots)
• 4 green onions, sliced into 1-inch pieces
• 1/2 cup fresh mint leaves, lightly packed
• 1/2 cup fresh cilantro leaves and tender stems
• 2 Thai bird chilies, thinly sliced (optional, for extra heat)
• 2 tbsp sawtooth coriander leaves (optional)

For serving

• 1 small head romaine or butter lettuce, leaves separated and chilled
• 1/2 cup Thai long beans or green beans, cut into 2-inch pieces and blanched
• 1 small cucumber, cut into spears
• Lime wedges for garnish

Directions

1. Make the toasted rice powder (khao khua): add the sticky rice to a dry skillet over medium-low heat and toast, stirring frequently, until deep golden brown and fragrant, 8 to 10 minutes. Let cool, then grind to a coarse powder using a mortar and pestle or spice grinder; set aside.
2. Marinate the pork: combine the sliced pork with 1 tbsp fish sauce, the vegetable oil, and white pepper. Toss well and let sit at room temperature for 15 minutes while you prepare the other ingredients.
3. Mix the dressing: in a small bowl, stir together the 3 tbsp fish sauce, lime juice, palm sugar, tamarind (if using), and 1 to 2 tbsp chili flakes until the sugar dissolves. Taste and adjust: it should be punchy, salty-sour-hot.
4. Grill the pork: heat a grill pan, cast-iron skillet, or outdoor grill to medium-high. Cook the pork in a single layer without moving for 3 to 4 minutes per side, until deeply charred on the edges and just cooked through. Transfer to a cutting board and let rest 5 minutes so the juices settle.
5. Slice the pork thinly across the grain and add it to a large mixing bowl, scraping in any collected juices from the board.
6. Add the shallots, green onions, mint, cilantro, bird chilies, and sawtooth coriander (if using) to the bowl with the pork. Pour the dressing over everything and toss gently to combine.
7. Sprinkle the toasted rice powder over the salad and toss once more so it coats the meat and herbs; the powder will absorb the juices and thicken the dressing slightly.
8. Taste and adjust: add more fish sauce for salt, more lime juice for brightness, or more chili flakes for heat. The flavor should be bold, tangy, and a little smoky.
9. Arrange the lettuce leaves, blanched long beans, and cucumber on a platter. Pile the pork salad in the center and garnish with lime wedges.
10. Serve immediately, letting everyone spoon the salad into lettuce cups with the beans and cucumber on the side.

Cook’s Notes

• Toast the sticky rice patiently over medium-low heat; rushing it on high heat will burn it and turn the powder bitter.
• For the most authentic smoky flavor, grill the pork over charcoal rather than on a grill pan.
• Always let the pork rest a few minutes before slicing so the juices redistribute into the meat instead of spilling onto the cutting board.
• Adjust the fish sauce, lime, and chili at the end in small increments; the balance should lean sour-salty with noticeable heat.
• Nam tok is best eaten right away while the herbs are perky and the meat is still warm; leftovers lose their fresh character within an hour.

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