David Thompson's nahm dtok muu


  • Serves 2 people

Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller

  • Grilled pork
  • 100g pork cheek or neck
  • 1 teaspoon fish sauce
  • pinch white sugar
  • Dressing
  • pinch of white sugar
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • pinch roasted chilli powder
  • pinch deep-fried garlic
  • To serve
  • ½ tablespoon ground roasted rice
  • 2 tablespoons red shallots, thickly sliced
  • large pinch shredded long-leaf coriander (pak chii farang)
  • large pinch mint leaves
  • small pinch laksa leaves
  • large pinch chopped coriander
  • Vegetable basket
  • 60g white cabbage, small wedge
  • 30g long beans, trimmed
  • 2 sprigs of mint
01   Trim the pork, but retain most of the fat. Briefly marinate in the fish sauce and sugar. Chargrill the pork to medium (approx. 10-12 minutes) then allow to rest for at least 10 minutes.
02   Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.
03   For ground roasted rice, dry-fry white sticky rice over a low heat in a wok or pan for 15-20 minutes, stirring regularly until golden and fragrant. The rice must smell nutty and cooked and look lightly toasted. Leave to cool, then grind in a pestle and mortar to achieve a medium powder.
04   To serve, cut the grilled pork across the grain into 5 or 6 slices. Place all the herbs in a bowl. Add the sliced pork. Spoon in the dressing (5 tablespoons) and combine. Serve, sprinkled with ground roasted rice (½ tablespoon). Accompany with vegetables.

This recipe is presented by Australian Pork

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