Just like Larb Moo (Spicy Ground Pork Thai Salad), Nam Tok Moo is also a dish from Northeastern Thailand which influenced by Lao. The recipe for Larb and Nam Tok is pretty much identical except that we use ground meat in Larb, but we use grilled meat in Nam Tok. The key difference between the two recipe is that in Nam Tok, traditionally we use the fatty meat and when favor from grilled fatty meat that what make Nam Tok so yummy. To bad I didn't have fatty pork and didn't have time to cook it in the charcoal grill. In stead, I just seared it in the pan -- a little compromise but a lot healthier and still taste pretty good.
This dish is a good way for me to use up the left over fresh mint leaves that I bought for Larb Moo (ground pork spicy salad) Thai recipe.
(the same ingredients with Larb (Laab) Moo)
ground dried chili
ground roasted rice (Kao Kua)
green onions & cilantro (optional)
Because I use pork chop, so I just seared it with a little bit of olive oil and salt in the pan.
Cook the pork to about medium rare, warm pink in the middle, then thinly slice the pork. In a small cooking pot with low heat, cooking pork for a few minutes then add chopped shallots (I used 3 shallots) and ground roasted rice to cook about a minute then add fish sauce, lime juice, dried chili pepper. I used about 2 Tsp. ground roasted rice, 3 Tsp. fish sauce, 4 Tsp. lime juice, and 2 Tsp. dried chili pepper (the level is about 7 out of 10). Mix them all together then turn off the heat, add mint leaves, green onions & cilantro (I didn't have cilantro, so I didn't add it).
Eating with sticky rice and lots of veggies like cabbage would be ideal, but I had it with steam rice was so good too.