Nam Tok

Nam tok literally means “waterfall” in Thai. I assume this is a poetic reference to the meat juices which form an essential part of this spicy meat salad. Typically it is made with either pork or beef, but chicken is also good. It’s probably one of the best post-Christmas solutions to the left over turkey conundrum too!

Ingredients (Per Person)

1 tbsp fish sauce
1 tsp ground rice
½ tsp dried ground chili
½ lime
1 small red shallot
2 spring onions
1 bunch mint leaves
1 bunch coriander
150g beef/pork/chicken/other

Sticky rice to serve

Instruction

1. Grill or fry the meat as you like it and retain the juices. The more juices the better.
2. Tear the mint and coriander leaves roughly from their stems and place in a serving bowl.
3. Thinly slice the shallot and spring onions and add to the herbs.
4. When cool, slice the beef thinly.
5. Add the sliced beef to the salad.
6. Toss in the juices, fish sauce, ground rice and dried ground chili immediately before serving.

17 May This entry was published on May 17, 2012 at 22:13 and is filed under Food. Bookmark the permalink. Follow any comments here with the RSS feed for this post.