Ingredients with Measurements:
- 1 lb pork tenderloin, sliced thinly
- 1/2 cup thinly sliced shallots
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tbsp toasted rice powder
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 1 tsp chili flakes
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mortar and pestle (optional)
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the pork tenderloin slices with salt and pepper.
3. Grill the pork slices for 2-3 minutes on each side until cooked through. Set aside to cool.
4. In a mixing bowl, combine the shallots, green onions, cilantro, and mint.
5. In a separate bowl, mix together the toasted rice powder, fish sauce, lime juice, palm sugar, chili flakes, and water until the sugar is dissolved.
6. Add the dressing to the mixing bowl with the herbs and toss to combine.
7. Once the pork has cooled, slice it into thin strips and add it to the mixing bowl.
8. Toss everything together until well combined.
9. Serve the Nam Tok Mu Salad immediately, garnished with additional cilantro and mint leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 245
- Fat: 8g
- Carbohydrates: 10g
- Protein: 33g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken, beef, or tofu.
- Shallots can be substituted with red onions.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced cucumbers or tomatoes for additional crunch and flavor.
- Substitute the herbs with other fresh herbs such as basil or lemongrass.
- Add sliced chili peppers for extra heat.
Tips and tricks:
- To make toasted rice powder, toast uncooked rice in a dry pan until golden brown, then grind it in a mortar and pestle or a spice grinder.
- Make sure to slice the pork thinly for even cooking.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the salad in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the salad on a bed of lettuce or cabbage leaves for a beautiful presentation.
Garnishes:
- Additional cilantro and mint leaves
Pairings:
- Serve with steamed rice or sticky rice for a complete meal.
Suggested side dishes:
- Thai-style cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the salad is too spicy, add more lime juice or sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Nam Tok Mu Salad is a traditional Thai dish that originated in the northeastern region of Thailand.
Flavor profiles:
- Salty, sour, sweet, and spicy
Serving suggestions:
- Serve the salad as a main dish or as a side dish to a Thai-inspired meal.
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Region: Thai