Grilled Beef or Pork Waterfall Salad (Nam Tok Neua / Nam Tok Moo)

Name: Grilled Beef or Pork Waterfall Salad (Nam Tok Neua / Nam Tok Moo)
Prep time: 30 min
Total time: 3 h 55 min

February 10, 2017

Prep 30 min Total 3 hr 55 min

Grilled Beef or Pork Waterfall Salad (Nam Tok Neua / Nam Tok Moo) © kvalifood.com

Nam tok is a Northeastern Thai salad of grilled meat tossed with fresh herbs, a spicy-sour dressing, and toasted rice powder. The name means “waterfall” and refers to the dripping of fat and meat juices onto the charcoal during grilling. It is essentially laab with grilled meat instead of ground, but the grilling gives it a distinctly different character.

Ingredients

Serves 6 as an appetizer or 3 as an entree

Option 1: Beef

2 cloves garlic, finely minced (or grated)
2 Tbsp soy sauce
1 Tbsp vegetable oil
2 tsp black soy sauce
2 tsp lime juice
2 tsp sugar, granulated
1/4 tsp black pepper, ground
1/4 tsp white pepper, ground
450 g flank steak, (or another steak you prefer for grilling)

Option 2: Pork

450 g pork tenderloin
1 ¾ dl water
3 Tbsp soy sauce
1 Tbsp black soy sauce
2 Tbsp sugar, granulated
3 cloves garlic, finely minced (or grated)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
Vegetable oil, as needed

Salad

½ dl shallots, short juliennes
2-3 green onions, chopped
2 ¼ dl mint, large leaves chopped, small leaves left whole
½ dl cilantro, chopped
60 ml lemongrass, thinly sliced
8 leaves sawtooth coriander (or extra cilantro), chopped (optional)
4 Tbsp lime juice
2-3 Tbsp fish sauce
2 Tbsp toasted rice powder
Roasted chili flakes (or regular chili flakes), to taste
Mint sprigs, for garnish
Sticky rice and fresh vegetables (long beans, cucumbers, (or lettuce)), for serving

Directions

For the Beef

Combine the garlic, soy sauce, vegetable oil, black soy sauce, lime juice, sugar, black pepper, and white pepper in a large zip-top bag and shake to mix. Add the flank steak, squeeze out as much air as possible, and massage to coat evenly. Marinate in the fridge for at least 2 hours and up to 1 day.

Bring the steak to room temperature 1 hour before grilling. Remove from the marinade and shake off any excess. Grill to your preferred doneness - medium is recommended for flank steak, about 3 to 4 minutes per side. Rest for at least 5 minutes before slicing.

For the Pork

Remove any silver skin from the pork tenderloin. Combine the water, soy sauce, black soy sauce, sugar, garlic, salt, black pepper, and white pepper in a large zip-top bag and shake to mix. The water in the marinade doubles as a brine for extra juiciness, since tenderloin is lean and dries out easily. Add the pork, squeeze out the air, and marinate in the fridge for at least 2 hours and up to 1 day.

Bring the pork to room temperature 1 hour before grilling. Remove from the marinade, brush off any garlic bits, and pat dry. Coat generously with vegetable oil and grill on medium heat, covered, turning every 2 minutes. Cook until the internal temperature reaches 140°F (60°C), about 12 to 15 minutes. Rest for at least 10 minutes before slicing - the pork should still be slightly pink in the centre.

Assembling the Salad

Slice the beef or pork against the grain into very thin, bite-sized slices and add to a large mixing bowl. Add the shallots, green onions, mint, cilantro, lemongrass, sawtooth coriander, lime juice, fish sauce, toasted rice powder, and chili flakes. Toss to combine. Taste and adjust with more lime juice, fish sauce, or chili flakes as needed.

Garnish with a mint sprig and serve with sticky rice and fresh vegetables. Use the sticky rice to soak up the juices and the vegetables for crunch and freshness. Serve warm or at room temperature.

Notes

Do not toss the salad with the dressing until ready to serve, as the acid in the lime juice will continue to “cook” the meat.
If not grilling the pork, brown it briefly in a skillet then transfer to a 350°F (177°C) oven for 10 to 15 minutes to finish cooking.
In Thailand, pork neck or pork jowl is often used instead of tenderloin, butchered into thin, grill-friendly pieces. Tenderloin is more readily available but needs the brine-marinade to stay juicy.
Nam tok is a great canvas for add-ins: sliced sweet corn off the cob or rounds of radish both work well.