David Thompson's nahm dtok muu

www.gourmettraveller.com.au
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 2

Cost: $18.07 /serving

David Thompson's nahm dtok muu

Ingredients

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Instructions

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Step 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.

Step 2

Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.

Step 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.

Step 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.

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