Description:
There are several explanations why this dish is called this way and none are satisfactory. A plausible theory is that the meat should still contain blood, which will run out from it, when sliced, as a waterfall.
The version shown is the quick version where sliced pork is cooked shortly and then mixed in with the spicy sauce and herbs. The more elaborate version calls for the pork to be grilled first until pink and then sliced and mixed in with the sauce and herbs. The last version is correctly called mu yang nam tok (Thai: ย่าง, yang = grilled). You can also find nuea nam tokand nuea yang nam tok using beef instead of pork.
The sauce is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. This one also features some spring onions. It is traditionally eaten with sticky rice.
Country of Origin:
Thailand
1/2 pound pork shoulder (or chicken or beef tenderloin)
1 teaspoon soy sauce
1/2 tablespoon white pepper
1/4 cup water
juice of 1 lime
1 tablespoon tamarind paste
1/2 tablespoon sugar
1 tablespoon fish sauce
1/2 teaspoon salt
3 tablespoons ground roasted rice (see note)
1/4 - 1/2 teaspoon red chili pepper flakes
10 mint leaves, torn
1/4 cup cilantro, chopped
1/4 cup scallions, sliced into thin rings
1/4 cup shallots, sliced thinly
Mix meat, soy sauce and pepper in a bowl and marinate 10 minutes.
Grill meat until med-well done. Let sit to room temperature, then slice thinly against grain.
Heat wok to high. Add meat with 1/4 cup water, stirring continually for 2-3 minutes. Remove from heat, and add rest of ingredients. Quickly toss to combine, and serve on plate.
Note: To make roasted rice, put rice (preferably jasmine) in a skillet and heat high, constantly stirring so the rice won't burn. When they turn a little golden brown, remove and grind into coarse powder.
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