Name: David Thompson’s nahm dtok muu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2

David Thompson’s nahm dtok muu

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

Serves 2

Prep

10M

Cook

30M

Marinate

Total

40M

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

Ingredients

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

Method

Main

1.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.

2.Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.

3.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.

4.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.