Nam Tok Moo (Thai Pork Salad)
Charred ground pork tossed with lime, fish sauce, and toasted rice powder, then finished with fresh herbs and chiles. A vibrant, punchy Thai salad ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb ground pork
- 1 whole lime (juiced)
- 2 tbsp fish sauce
- 3 tbsp rice (jasmine or white)
- ½ cup fresh mint and cilantro (roughly chopped)
- 1 whole red Thai chile or jalapeño (sliced thin)
- 1 whole shallot (thinly sliced)
Instructions
- 1
Toast rice in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes.
- 2
Transfer rice to a mortar and pestle and crush into coarse powder. Set aside.
- 3
Return skillet to medium-high heat. Add pork, breaking up with a spoon, until no pink remains and edges char, 6–8 minutes.
- 4
Pour off excess fat if needed. Add lime juice and fish sauce; stir to combine.
- 5
Remove from heat. Stir in toasted rice powder, mint, cilantro, chile, and shallot until mixed.
- 6
Taste and adjust lime or fish sauce as needed. Serve warm.
Tools you’ll need
- 12-inch skillet
- mortar and pestle
- wooden spoon
- cutting board
- knife
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