Nam Tok Moo Recipe (Thai Grilled Pork Salad)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This authentic nam tok moo recipe makes a real-deal Thai grilled pork salad that’s juicy and full of flavor. It’s tossed in a spicy chili-lime dressing with fresh herbs and is perfect for summer grilling as a tasty lunch, light dinner, or side dish.
Tip: You can swap the pork for other proteins to make new variations. I also have a recipe for nam tok beef, but chicken, turkey, or other meats work just as well!
What is nam tok moo?
Nam tok moo, meaning waterfall pork, is a Thai pork salad made with grilled pork, fresh herbs, toasted rice powder, and a bold dressing of fish sauce, lime juice, and sugar. The smoky, juicy pork is balanced by sour, salty, spicy, and fresh flavors.
Why try this grilled Thai pork salad
- Authentic flavors – This recipe shows you how to capture the exact taste you’d get from a Thai restaurant in Isan, the northeast of Thailand, where I grew up.
- Customizable flavors – Adjust the chili, lime, or herbs to make it as mild or as fiery as you like.
- Easy to make – I use simple steps with image instructions to guide you. Plus, if you frequently cook Thai food, you probably already have everything you need in your pantry!
- Versatile – Serve it with sticky rice as a main dish, or enjoy it as a light summer side.
Best cut of pork for grilling
When it comes to grilling pork, you want a cut with some fat so it stays juicy and doesn’t dry out. Lean cuts can be tricky, but the ones with nice marbling grill up tender and full of flavor.
- Pork shoulder (Boston butt): Full of fat and flavor, and stays nice and tender even if you grill it a little longer.
- Pork neck (collar): My personal favorite for Thai salads like nam tok and larb moo. It’s got the perfect balance of lean and fat, so every slice stays juicy and soaks up dressings beautifully.
- Pork belly: It crisps up on the grill and tastes amazing, but definitely on the heavier side.
- Pork chops (rib or loin): A leaner option that works if you’re careful not to overcook. A quick brine helps keep them moist.
For Thai grilled pork salad, I always recommend pork neck or shoulder. They give you that smoky char on the outside while staying juicy inside!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pork – Grill pork shoulder, neck, or belly for juicy, flavorful meat that pairs perfectly with the salad dressing. Try my moo yang recipe for more grilled pork goodness!
- Oyster sauce – Adds savory umami and mild sweetness to the marinade.
- White sugar – Used in the marinade and dressing.
- Mint, green onions, cilantro – Adds brightness and fresh flavor.
- Shallots – Give a mild onion flavor with natural sweetness; red onion can be used in a pinch.
- Fish sauce – A key seasoning that adds saltiness and depth; I use Megachef brand.
- Lime – Fresh lime juice provides tangy freshness.
- Toasted rice powder – Brings a nutty crunch and helps the dressing cling to the meat and herbs. You can make this yourself or find it premade at Asian grocery stores.
- Thai chili flakes – Adjust heat to taste; fresh chilies also work.
How to make moo nam tok
Step 1: Marinate the pork. Place the pork in a mixing bowl and add oyster sauce with white sugar. Mix well, then cover and marinate in the fridge for at least 30 minutes.
Step 2: Grill the pork. Cook the marinated pork on a grill pan or outdoor grill until charred on the outside and cooked through. Slice into thin strips. If your cut of pork is thick and the inside isn’t fully done, return the sliced pieces to a grill pan or nonstick skillet to finish cooking without burning the outside.
Step 3: Toss with dressing. Place the pork slices in a mixing bowl and add fish sauce, chili flakes, and lime juice. Mix until every slice is coated.
Step 5: Add herbs and rice powder. Add shallots, fresh herbs, and toasted rice powder. Toss until everything is evenly combined. Serve right away while the pork is still warm.
Serving tip
Serve immediately for the best flavor. This dish is often paired with a cold beer and sticky rice, but jasmine rice works too. I like to add fresh vegetables such as cucumbers, Thai eggplants, and tomatoes on the side.
More Thai salad recipes you’ll love
Loved reading this Thai pork nam tok recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on social media: Facebook, Instagram, and Pinterest.
Nam Tok Moo Recipe (Thai Grilled Pork Salad)
Equipment
- Grill pan or outdoor grill
- cutting board and knife
- Mixing bowl
- Tongs
Ingredients
For the pork
- 1 lb pork, neck or shoulder
For the marinade
- 2 tbsp oyster sauce
- 2 tsp white sugar
For the salad dressing
- 1 1/2 tbsp fish sauce
- 2 tsp chili flakes, adjust to taste
- 1 1/2 tbsp lime juice
- 2 tsp white sugar
- 1/4 cup shallots, finely sliced
- 2 tbsp mint, chopped
- 2 tbsp green onions, chopped
- 2 tbsp coriander, chopped
- 1 1/2 tbsp toasted rice powder
Instructions
- Marinate the pork. Place the pork in a mixing bowl. Add oyster sauce and sugar, then mix well. Cover and marinate in the fridge for at least 30 minutes.
- Grill the pork. Heat a grill pan (or outdoor grill) and cook the pork until charred on the outside and cooked through.
- Slice the pork. Let the meat rest for a few minutes, then slice thinly against the grain. If the pork was thick and the inside isn’t fully done, return the slices to a grill pan or non-stick pan to finish cooking gently.
- Make the dressing. In a large bowl, combine fish sauce, chili flakes, lime juice, and sugar. Stir until the sugar dissolves.
- Toss everything. Add the sliced pork to the dressing and toss well. Mix in shallots, mint, green onions, and toasted rice powder.
- Serve. Plate the salad right away and enjoy it with warm sticky rice or steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
How to store and reheat
Let the pork salad cool completely before storing. Transfer it to an airtight container and refrigerate for up to 2 days.
Reheating tips: Nam tok moo is usually enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer warm pork, store the grilled meat separately from the herbs and dressing. Reheat the pork gently in a skillet over low heat, then toss with the dressing and herbs right before serving.
