Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Nam Tok Moo
Grilled pork sliced and tossed warm with toasted rice powder, lime, chili flakes, and mint — the Isan "waterfall" salad named for the sizzling juices that fall through the grill.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Season the pork with a little salt and let it come to room temperature, then grill over medium-hot charcoal, turning once, until charred outside and cooked to just past medium, about 5 to 6 minutes per side.
- 2
Toast raw jasmine rice in a dry skillet until deep golden and fragrant, then grind coarsely in a mortar and pestle for the toasted rice powder.
- 3
Let the grilled pork rest for 5 minutes, reserving any juices that collect on the cutting board, then slice thinly against the grain.
- 4
In a bowl, combine the reserved pork juices with fish sauce, lime juice, and ground dried chili, stirring until the dressing is well balanced.
- 5
Add the warm sliced pork to the dressing while it is still warm so it soaks up the sour, salty, spicy flavors.
- 6
Toss in the shallots and let them soften slightly in the warm dressing.
- 7
Just before serving, fold in the toasted rice powder, cilantro, mint, and scallion so the herbs stay fresh and the rice powder keeps its texture.
- 8
Serve warm with sticky rice and crisp cabbage leaves.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving470
Calories
47 g
Protein
14 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Nam tok moo is a grilled pork salad from Isan, the northeastern region of Thailand, built on smoky charred pork tossed with lime, fish sauce, chili, and toasted rice powder. The name nam tok, meaning waterfall, is often said to refer to the juices that drip from the grilling meat. It belongs to the larap and yum family of Isan salads, eaten with sticky rice and a handful of raw vegetables for a bold, herb-heavy meal.
Listahan note
This version leans on real char for the smoky backbone and keeps the dressing punchy with toasted rice powder for texture. It keeps the chili adjustable so the whole table can share one bowl.
Technique cues
- Grill or sear the pork over high heat to get genuine char, which is the smoky soul of nam tok.
- Slice the rested pork thin against the grain so it stays tender and soaks up the dressing.
- Toast and grind the rice yourself just before tossing, since fresh khao khua adds a nutty crunch that loses its punch quickly.
Kitchen flow
- Parallel prep
- Toast and grind the rice powder and slice the shallots and herbs while the pork grills and rests.
- Make-ahead
- Grill the pork and mix the dressing ahead, then toss with herbs and rice powder right before serving.
- Leftover move
- Stuff leftovers into a lettuce wrap or pile over rice, refreshing with a squeeze of lime.
- Cleanup rhythm
- Clean the grill grates while hot, and the salad itself needs only a bowl and cutting board.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork shoulder
main protein
Purpose: Fatty pork shoulder grills up smoky and juicy, the centerpiece of the salad.
Handling: Grill whole over high heat, rest, then slice thin against the grain.
Adaptation: Beef steak or grilled chicken thigh both work for a different take.
toasted rice powder
texture and aroma
Purpose: Khao khua adds a nutty crunch and toasty aroma that defines Isan salads.
Handling: Toast raw sticky rice in a dry pan until golden, then grind to a coarse powder.
Adaptation: Store-bought toasted rice powder works, though fresh is far more fragrant.
lime juice
acid
Purpose: Fresh lime brings the bright sourness that lifts the smoky pork.
Handling: Squeeze fresh and add at the end so it stays vivid.
Adaptation: Bottled lime works in a pinch but tastes flatter.
fish sauce
salty umami
Purpose: Fish sauce gives the deep savory salt that anchors the dressing.
Handling: Whisk with lime and chili, then taste and adjust before tossing.
Adaptation: Light soy with a pinch of salt covers a fish-sauce-free preference.
chili flakes
heat
Purpose: Toasted Thai chili flakes bring the smoky heat central to the dish.
Handling: Start with a small amount and add more after tasting.
Adaptation: Fresh minced chili or milder flakes let you control the burn for kids.
shallots
aromatic
Purpose: Thinly sliced shallots add sweet sharpness and crunch.
Handling: Slice thin and toss in raw with the herbs.
Adaptation: Red onion gives a similar sharp-sweet bite.
Technique notes
- Rest the grilled pork before slicing so the juices stay in the meat rather than running onto the board.
- Add the toasted rice powder at the very last moment so it keeps its crunch instead of going soggy.
- Balance the dressing to taste sour, salty, and hot in roughly equal force, the hallmark of a good nam tok.
Ingredient swaps
- Fish-sauce-free direction
- Use light soy sauce and a pinch of salt to keep the savory depth without fish sauce.
- Gluten-free direction
- Naturally gluten-free as written; just confirm any soy substitute is tamari.
- Lower-heat direction
- Use half the chili flakes and serve extra on the side so spice lovers can add their own.
Serve alongside
- Sticky rice
- Som tum (green papaya salad)
- Raw cabbage and long beans
- Tom yum soup
- Thai iced tea
- Cold lager
- Lime soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten fresh, but leftovers keep one day in the fridge. Serve cold rather than reheating, refreshing with lime and a little fish sauce, and add rice powder only just before eating. Freezing is not recommended because the herbs and texture do not survive.
Equipment
- Grill or cast-iron skillet
- Mortar and pestle or spice grinder
- Sharp knife
- Large mixing bowl
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