Nam tok moo (Thai waterfall pork salad)
Charred pork shoulder sliced thick and tossed with lime, chilli, mint and toasted rice powder, hot, sour and savoury all at once.
- Time35 min
- LevelEasy
- Costabout £3.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the rice in a dry frying pan over a medium heat for 4 minutes, shaking often, until deep golden and nutty. Tip it into a mortar or spice grinder and grind to a coarse powder.
4 min - 2
Heat a griddle or frying pan until very hot. Cook the pork steaks for 5 to 6 minutes on each side, until charred outside and just cooked through. Rest for 5 minutes.
11 min - 3
Mix the fish sauce, lime juice, sugar and half the chilli flakes in a large bowl until the sugar dissolves.
- 4
Slice the pork across the grain into thin strips and add it to the bowl with any resting juices. Toss while it is still warm.
- 5
Add the shallots, spring onions, mint, coriander and rice powder and toss again. Taste and add more chilli or lime if you like it sharper.
- 6
Pile onto a platter with the cucumber and lettuce leaves. Eat the pork wrapped in the lettuce, with sticky rice on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.