Nam Tok Recipe

Rinse the glutinous rice under cold water until water runs mostly clear, then drain well.

Heat a dry skillet (preferably heavy-bottomed) over medium heat. Add the drained glutinous rice in an even layer.

Toast the rice, stirring constantly or shaking the pan so the grains brown evenly. This should take 6–8 minutes; the rice will develop a nutty aroma and light golden brown spots. If desired, add 1 tsp oil or butter toward the end to help even toasting.

Remove from heat and let cool for a few minutes, then grind the toasted rice to a coarse powder using a spice grinder, mortar and pestle, or food processor. Set aside 2–3 tablespoons for the final salad and reserve any extra for serving.

Pat the meat dry with paper towels. If not already thinly sliced, place in the freezer for 20–30 minutes to firm up, then slice thinly across the grain (about 1/8–1/4 inch).

In a bowl, combine fish sauce (3 tbs), dark soy (1 tsp), sugar (1 tsp), and ground black pepper. Add the sliced meat and toss to coat. Let marinate at room temperature 15–20 minutes (or refrigerate up to 1 hour).

Heat a large skillet or grill over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Working in batches if necessary, sear the marinated slices until browned but still juicy inside: about 1–2 minutes per side for thin slices. Avoid overcrowding. Remove meat to a cutting board and let rest 3–4 minutes, then coarsely chop into bite-sized pieces if slices are large.

In a large mixing bowl, whisk together fresh lime juice (3 tbs), chili flakes (1 tsp), roasted rice powder (1 tsp optional), and 1/2 tsp salt. Taste and adjust: add more lime for brightness, fish sauce (a teaspoon at a time) for salt/umami, or chili for heat.

Add the warm seared meat to the dressing and toss to combine so the meat soaks up the flavors.

Add the thinly sliced shallots (3), sliced green onions (3), torn mint (1/2 cup), and chopped cilantro (1/2 cup) to the bowl. Add 2–3 tablespoons of the toasted sticky rice powder and toss gently but thoroughly to combine. The rice powder should coat the meat and herbs, giving a pleasant nutty texture.

Taste and adjust seasoning: add a little more salt or fish sauce if needed, more lime if too salty, and additional toasted rice or chili if desired.

Transfer nam tok to a serving platter. Garnish with extra mint leaves, cilantro, and a sprinkle of toasted sticky rice powder. Serve immediately with lettuce leaves, cucumber slices, and extra lime wedges for squeezing.