Chef's Recipes

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.

By David Thompson
  • Serves 2
  • 10 mins preparation
  • 30 mins cooking
  • 5 mins marinating
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. 

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.

Notes

This recipe is presented by Australian Pork