Moo Nam Tok, or Thai pork salad, is a classic Isaan dish made with grilled pork, fresh herbs, toasted rice powder, and a bold lime chili dressing.
While beef Nam Tok is more common in restaurants, pork Nam Tok is more popular in Isaan homes, where pork is affordable, quick to cook, and deeply flavorful. This dish is savory, tangy, and herb-forward, served warm and typically eaten with sticky rice as part of a simple Isaan meal.
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What is Moo Nam Tok
Moo Nam Tok is a Thai grilled pork salad seasoned with lime juice, fish sauce, chilies, and fresh herbs, then finished with toasted rice powder for texture. The pork is marinated, grilled until juicy, sliced thin, and tossed while still warm so the juices coat the salad.
You'll love Thai grilled pork salad because it's healthy and versatile. It's perfect as a starter or main course! Plus, it's super easy and fast to make.
Ingredients for Nam Tok Moo Recipe
- Pork shoulder. Use a fattier cut for a juicier, more flavorful salad. Cut into larger pieces so the meat stays tender when grilled.
- Oyster sauce. Adds depth and umami to the marinade.
- Fish sauce. Brings savory saltiness and classic Thai flavor. Read more about Thai sauces here.
- Lime juice. Adds bright acidity and tang.
- Shallot. Red onion works well as a substitute.
- White pepper. Adds subtle heat and warmth. Black pepper can be used if needed. More on different types of Thai spices here.
- Sugar. palm sugar, white sugar, or brown sugar all work to balance the flavors.
- Culantro. Adds fresh, herbal aroma. Usually found at Asian grocery stores.
- Fresh mint leaves. Essential for brightness and that signature Nam Tok freshness.
- Green onions (spring onions). Add mild onion flavor and crunch.
- Toasted rice powder (khao khua). Adds nutty crunch and helps bring the salad together. Use sticky or glutinous rice if possible, or jasmine rice if needed.
- Chili flakes (Prik Bon). Add heat to taste.
What’s the Best Pork Cut to Use
Pork cut choice matters for Moo Nam Tok. Use fattier cuts like pork shoulder, pork jowl, or pork sirloin for juicy meat. Avoid lean cuts such as pork chops or loin, which can dry out quickly when grilled.
How to Make Moo Nam Tok
1. Toast the rice. Add the rice to a dry pan over medium heat and toast until golden and fragrant. Don’t rush this step or turn the heat up too high or the rice will burn. Let it cool, then grind it into a coarse powder.
2. Make the marinade. In a large bowl, mix the oyster sauce, half of the fish sauce, half of the lime juice, and white pepper.
3. Marinate the pork. Add the pork to the marinade and let it sit for about 2 hours so it absorbs all that flavor.
4. Grill the pork. Take the pork out of the fridge and let it sit at room temperature for about 20-30 minutes. Grill over medium heat until cooked through, about 10 to 12 minutes depending on thickness. Let it rest for 10 minutes before slicing so the juices stay in the meat.
5. Start the salad. In a large bowl, add the sliced herbs, chili flakes, and the rest of the fish sauce and lime juice.
6. Slice and mix. Slice the grilled pork thinly against the grain, add it to the bowl, and toss everything together. Taste and adjust if needed.
7. Finish and serve. Sprinkle in the toasted rice powder, adjust with more lime, fish sauce or chilis as need and serve immediately.
How to Serve
Moo Nam Tok is best served warm with sticky rice and simple sides like Thai papaya salad, Moo Nam Tok or fresh vegetables. Crunchy cabbage, cucumbers, and lettuce are commonly served on the side to balance the heat. Just as Isaan food is traditionally eaten.
Suwanee's Kitchen Tips!
- If your pork pieces are on the thicker side, they’ll need a little more time on the grill.
- A big zip-top bag works great for marinating and makes cleanup easier too.
- Adjust the chili flakes to your own heat level. You can always add more later.
- Let the pork marinate for at least 2 hours so the flavor really gets in there.
- Grill the pork until it reaches about 175°F so it stays juicy and not dry.
- A small spice grinder is the easiest way to make toasted rice powder. A coffee grinder works too, just clean it well before and after.
Variations
- This recipe can also be made with beef using tender cuts such as sirloin or rib eye. For the traditional beef version, see my Nam Tok Thai Beef Waterfall Salad.
- Add lemongrass, fresh chilis, kaffir lime leaves for added flavors.
Storage
Moo Nam Tok is best eaten fresh. Leftovers can be stored in the refrigerator for up to one meal, but the herbs and toasted rice will soften over time.
Other Thai Dishes to Try
These dishes pair naturally with Moo Nam Tok and share similar bold, herb-forward flavors common in Isaan cooking.
- Laab Moo – Isaan-style ground pork salad with bold, umami flavors!
- Green Papaya Salad (Som Tum) – A classic spicy salad that balances grilled pork perfectly
- Nam Jim Jaew – A bold Isaan dipping sauce that pairs well with grilled meats
- Larb Gai (Thai Chicken Salad) – A fresh, herb-heavy salad with toasted rice powder
- Thai Grilled Pork Neck – Another popular grilled pork dish often served with Nam Tok
Frequently Asked Questions
Nam Tok, or waterfall, refers to the dripping juice or the sliced pork after it’s been grilled.
Yes, you can! Cook the meat in a grill pan on medium heat for 10-15 minutes or until the meat is cooked through.
Yes. Beef is very common. Use tender cuts and cook to medium-rare for best results.
Moo Nam Tok Thai Grilled Pork Salad
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
- Diet: Low Lactose
Description
Looking for a healthy, quick, and flavorful dish? Look no further! This Moo Nam Tok Thai Grilled Pork Salad recipe is the perfect choice!
Ingredients
The Pork Marinade
- 1.5-pound pork shoulder, leave in large pieces around 3 inches thick and 6 inches long. The larger pieces will hold more juice and make for a tender Nam Tok meat
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
For the Salad
- ⅓ cup long and thinly sliced shallot
- 1 ½ tablespoons fish sauce
- 2 tablespoons lime juice
- ½ -1 teaspoon ground white pepper
- 1 teaspoon sugar. Not pictured
- ¼ cup culantro or cilantro or both
- ¼ cup fresh mint leaves
- 1 stalk green onion, chopped small
- 2-3 tablespoons toasted sticky rice, more or less as desired
- 1 tablespoon chili flakes, more or less as desired
Instructions
1. Toast the rice. Add the rice to a dry pan over medium heat and toast until golden and fragrant. Don’t rush this step or turn the heat up too high or the rice will burn. Let it cool, then grind it into a coarse powder.
2. Make the marinade. In a large bowl, mix the oyster sauce, half of the fish sauce, half of the lime juice, and white pepper.
3. Marinate the pork. Add the pork to the marinade and let it sit for about 2 hours so it absorbs all that flavor.
4. Grill the pork. Take the pork out of the fridge and let it sit at room temperature for about 20-30 minutes. Grill over medium heat until cooked through, about 10 to 12 minutes depending on thickness. Let it rest for 10 minutes before slicing so the juices stay in the meat.
5. Start the salad. In a large bowl, add the sliced herbs, chili flakes, and the rest of the fish sauce and lime juice.
6. Slice and mix. Slice the grilled pork thinly against the grain, add it to the bowl, and toss everything together. Taste and adjust if needed.
7. Finish and serve. Sprinkle in the toasted rice powder, adjust with more lime, fish sauce or chilis as need and serve immediately.
Notes
- If your pork pieces are on the thicker side, they’ll need a little more time on the grill.
- A big zip-top bag works great for marinating and makes cleanup easier too.
- Adjust the chili flakes to your own heat level. You can always add more later.
- Let the pork marinate for at least 2 hours so the flavor really gets in there.
- Grill the pork until it reaches about 175°F so it stays juicy and not dry.
- A small spice grinder is the easiest way to make toasted rice powder. A coffee grinder works too, just clean it well before and after.
- Prep Time: 30
- Cook Time: 15
- Category: pork recipes
- Method: Grilling
- Cuisine: Thai
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Suwanee says
I love that! So glad you enjoyed it, Allyssa. Yes, add more of herbs as you'd like- I do the same. Thank you for your kind words the five star!
Alyssa Breedlove says
I made this for myself and my family and everybody loved it! It has such a fresh taste. I love cilantro, so I added extra. This recipe is delicious!