Tiffy's Easy Nam Tok
Tiffy's Easy Nam Tok
Ingredients
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup uncooked sticky rice
For the Pork
- 1 pound pork shoulder, thinly sliced against the grain
- 1 tablespoon vegetable oil
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 teaspoon chili flakes, or more, to taste
For the Salad
- 1/2 red onion, thinly sliced
- 1/2 cup mint leaves, fresh, roughly chopped
- 1/2 cup cilantro, fresh, roughly chopped
- 2 green onions, sliced into 1-inch pieces
- 1 head romaine lettuce, for serving
Instructions
- 1
Prepare the toasted rice powder: Heat a dry skillet over medium heat. Add the sticky rice and toast, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Be careful not to burn it. Remove from heat and let cool completely. Once cool, grind the toasted rice in a spice grinder or mortar and pestle until it forms a coarse powder. Set aside.
⏱️ 10 min
- 2
Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, and chili flakes until the sugar is dissolved. Taste and adjust seasoning if needed.
⏱️ 5 min
- 3
Cook the pork: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork and stir-fry until cooked through and lightly browned, about 3-5 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min
- 4
Assemble the Nam Tok: Transfer the cooked pork to a large mixing bowl. Add the sliced red onion, chopped mint, chopped cilantro, and sliced green onions. Pour the prepared dressing over the pork and vegetables.
⏱️ 3 min
- 5
Add the toasted rice powder: Sprinkle the toasted rice powder over the mixture. Toss gently to combine all ingredients, ensuring the pork and vegetables are evenly coated with the dressing and rice powder.
⏱️ 2 min
- 6
Serve immediately with fresh romaine lettuce leaves for wrapping, and optionally with sticky rice.
Kitchen Tools
Nutrition Facts (per serving)
Tiffy's Easy Nam Tok
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup uncooked sticky rice
For the Pork
- 1 pound pork shoulder, thinly sliced against the grain
- 1 tablespoon vegetable oil
For the Dressing
- 3 tablespoons fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1 teaspoon chili flakes, or more, to taste
For the Salad
- 1/2 red onion, thinly sliced
- 1/2 cup mint leaves, fresh, roughly chopped
- 1/2 cup cilantro, fresh, roughly chopped
- 2 green onions, sliced into 1-inch pieces
- 1 head romaine lettuce, for serving
Instructions
- 1
Prepare the toasted rice powder: Heat a dry skillet over medium heat. Add the sticky rice and toast, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Be careful not to burn it. Remove from heat and let cool completely. Once cool, grind the toasted rice in a spice grinder or mortar and pestle until it forms a coarse powder. Set aside.
⏱️ 10 min - 2
Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, and chili flakes until the sugar is dissolved. Taste and adjust seasoning if needed.
⏱️ 5 min - 3
Cook the pork: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork and stir-fry until cooked through and lightly browned, about 3-5 minutes. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min - 4
Assemble the Nam Tok: Transfer the cooked pork to a large mixing bowl. Add the sliced red onion, chopped mint, chopped cilantro, and sliced green onions. Pour the prepared dressing over the pork and vegetables.
⏱️ 3 min - 5
Add the toasted rice powder: Sprinkle the toasted rice powder over the mixture. Toss gently to combine all ingredients, ensuring the pork and vegetables are evenly coated with the dressing and rice powder.
⏱️ 2 min - 6
Serve immediately with fresh romaine lettuce leaves for wrapping, and optionally with sticky rice.