MOO NAM TOK
Ingredients:
- chili powder to taste
- 3 spoons of sugar
- 100 grams of shallot
- 5 tablespoons of lime juice
- 100 grams of mint leaf
- 50 grams of green onion
- 5 tablespoons of fish sauce
- 5 tablespoons of toasted rice powder
- 400 milliliters of pork or vegetable broth (without salt)
- Lettuce or cabbage to accompany (optional)
- Half a kilo of grilled pork (or other juicy grilled meat)
Preparation:
- Start by heating the broth in a pot
- Meanwhile cut the pork into small pieces
- Once the broth boils, you add the pork so that it cooks to the point or the pink part disappears and let it cool
- Now you cut the green and the shallot finely
- Just before serving, you add all the rest of the ingredients to the pot and mix.
Grades:
- This dish is a type of salad at room temperature.
- Just add the toasted rice powder before serving so it doesn't lose its crispy texture.
- You can accompany it with steamed mochi rice or double carolina rice, and vegetable leaves such as lettuce, cucumber or chopped cabbage.