Nahm Dtok Muu – Grilled Pork Salad

By Chef David Thompson



Grilled pork

  • 100g pork cheek or neck
  • 1 teaspoon fish sauce
  • Pinch white sugar


  • Pinch of white sugar
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • Pinch roasted chilli powder
  • Pinch deep-fried garlic

On Order

  • Grilled pork, sliced
  • 2 tablespoons thickly sliced red shallots
  • Large pinch shredded long-leaf coriander (pak chii farang)
  • Large pinch mint leaves
  • Small pinch laksa leaves
  • Large pinch chopped coriander
  • 5 tablespoons dressing
  • ½ tablespoon ground roasted rice

Vegetable basket

  • 60g small wedge of white cabbage
  • 30g long beans, trimmed
  • 2 sprigs of mint


  1. 1.
    Gilled Pork: Trim the pork but retain most of the fat. Briefly marinate in the fish sauce and sugar. Char grill the pork to medium well then allow to rest for at least 10 minutes.
  2. 2.
    Dressing: Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.
  3. 3.
    On Order: 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 and combine Serve, sprinkled with the ground roasted rice. Accompany with the vegetables.
  4. 4.
    Ground Roasted Rice: To make ground roasted rice, dry-fry white sticky rice over a low heat in a wok or pan, stirring regularly until golden and fragrant. The rice must smell nutty and cooked and look lightly toasted. If it is insufficiently cooked, it is not only indigestible but also unpalatable. Leave to cool, then grind in a pestle and mortar to achieve a medium powder.