1 tbsp raw glutinous rice*
1 tbsp vegetable oil
400g (14 oz) pork scotch steaks
¼ cup finely sliced Asian red shallots
½ cup mint leaves
3 tbsp finely sliced sawtooth coriander (optional)*
¼ cup sliced spring onion (scallions)
small wedge of cabbage, snake beans and extra herbs to serve
Marinade:
1 tbsp fish sauce
½ tsp palm sugar or light brown sugar
½ tsp ground black pepper
Dressing:
3 tbsp fish sauce
2 tsp palm sugar or brown sugar
2 tsp chilli flakes (or to taste)
2 tbsp lime juice
Moo Nam Tok
This recipe is fantastic and your video was expert. Engaging and helpful and full of little extras, like placing the warm pork over the shallots to soften and flavor them. I have made a similar dish, Beef Waterfall Salad, eaten by hand with pinches of rice. This is irresistible. Looking forward to viewing and trying many more of your recipes. I am happy to be the first reviewer. Thank you and Best of luck.