Nam Tok Moo translated means “Waterfall Pork” which is due to the amount of juices in this dish, which has now become one of my favourites. I’m yet to get the flavours right when I’m making it however Mrs Spicy seems to pull everything together just perfectly which makes sense as this is another dish similar to Laab (Larb) Moo that comes from her Northern Thailand province.
Preparation for this as per most Thai dishes is quite quick taking around 20 minutes including the cooking of the meat, which should be char-grilled Pork to really blend the flavours of the meat, juices and spice. It’s all about the spice.
- 300 gms of Pork (Scotch Fillet Steak)
- 1 Chili
- 1/3 cup Ground Roasted Rice (Kao Kua)
- 2 Shallots
- 3 Tbsp. Fish Sauce
- 2 Limes
- 1 cup Mint Leaves
- 1 Green Onion
- 1 cup Coriander leaves
- First priority – Use fresh ingredients over processed/dried where ever possible as the flavours you get are so much punch in the flavours.
- Cook Pork for 20 minutes on high heat in a grill pan or BBQ to get that char-grilled look.
- While the Pork is cooking, cut up the Shallots, Chili & Green Onion.
- When the Pork is finished cooking, let it rest for 3 minutes in aluminium foil (if you have the patience).
- Slice the Pork into long thin pieces and add to your mixing bowl.
- Add Fish Sauce, Ground Roasted Rice, Chili, Onion, 1/2 portion of Mint & Coriander leaves to the mixing bowl. Stir well while squeezing and adding the Lime juice, taste and adjust to your preference.
- Plate up and add the remaining Mint to the top of the as garnishing.
- Serve with cucumber, snake beans & sticky rice to bring all the flavours together.
Every time I eat this I always ask myself “why don’t you eat this more often, it’s delicious?” and I guess it’s just that I’m spoiled for choice and always looking to try something new and different.