Spicy Thai Salad Recipe

The Spicy Thai salad with BBQ pork (Moo Nam Tok) is one of the most delicious salad recipes from Thailand, but be warned, this delicacy is devilishly hot. Thai people enjoy to spend their free time with their families or with friends. Mostly on weekends with nice weather, a real migration of people heads on to the countless waterfalls of the tropical country. Packed with baskets, with the finest Thai specialities and a few bottles of beer or whiskey, they are searching for a nice place to spend the day.

Our Thai recipe, Moo Nam Tok – Spicy Thai salad with barbecued pork is one of the most liked dishes, eaten at this waterfalls picnics. Maybe the strange name of this mouthwatering Thai salad leads to that, because “Moo Nam Tok” is translated as “waterfall pork”. Foreigners mention, that the name comes from the tears, which will shoot from Your eyes, like a waterfall, because of the fierceness of this very tasty salad.

Recipe: Spicy Thai Salad (Moo Nam Tok)
Ingredients:
approx. 250 gr. pork meat
3-4 small red Thai onions or shallots
juice of 2 limes
2 tablespoons fish sauce
1 teaspoon crushed chili (chili flakes)
2 tablespoons Khao Krua (roasted, crushed jasmine rice)
3-4 tablespoons asian chicken broth
3 stacks Thai mint (Bai Salanee)
2-3 leaves mexican coriander (culantro, recao)
1 spring onion
optionally: 1/2 teaspoon MSG – Monosodiumglutamat – taste enhancer
1-2 tablespoons palmsugar syrup

Preparation:
Put the pork meat on a BBQ grill or in the baking-oven grill , the meat should remain juicy. If done, cut in in small pieces and transfer it to a pot. Add red onions (cutted in fine rings),lime juice, fish sauce, MSG, mint leaves, spring onion (chopped), crushed chili, culantro (chopped), Khao Krua and the chicken broth, heat it up and boil for a short moment. Season with palmsugar. Arrange on a plate. As a side dish serve sticky rice, pieces of yard long beans, cabbagge sheets and a few stacks mint
and sweet Thai basil (Horapa), to cool the heat down.