Nam Tok Moo

Nam Tok Moo

Nam Tok Moo is a Thai dish that can either refer to a soup or a meat dish. They are two totally different dishes so when you order it in a Thai restaurant you need to specify what you want. Though they are two totally different dish they share a common ingredient which I guess not most of us would want and its blood, yeah you’ve seen that right, “blood”. Before I thought its only black pudding and dinuguan which uses blood in its ingredient, well I was wrong.

Now to further define this Thai dishes the soup version is made out of hot broth, noodles, bean sprouts, pork, liver, dumplings, vegetables, spices and raw blood. The meat version (this post) is made out of rare grilled pork where juices together with blood still runs while its thinly sliced, it is then dressed with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint. The name when translated to English means “waterfall pork” which might define how liquid runs though the meat while it’s sliced. Traditionally the meat dish is consumed with sticky rice and raw vegetables. Another must try dish especially when it made into the list of CNN Go’s World’s 50 most delicious foods in 2011


600g pork shoulder chops, thick cut
2 tbsp soy sauce
1/2 tbsp white pepper
2 tbsp oil

Ingredients (Dressing)

4 tbsp water
1 1/2 tbsp fish sauce
juice of 1 lime
1 tbsp tamarind paste
1/2 tbsp brown sugar
3 tbsp ground roasted rice
1/2 tsp chili flakes

Ingredients (Garnishes)

10 mint leaves, roughly torn
1/4 cup coriander, chopped
2 stalks spring onions, sliced into thin rings
1 shallot, sliced thinly


1. Marinate meat in soy sauce, oil and white pepper for at least 15 minutes.
2. Using a charcoal grill, grill pork until medium rare. Once cooked, let it rest for 15 minutes then thinly slice.
3. Place wok in high heat then add meat and water bring to a rapid boil, keep it in high heat for 2 minutes, add remaining dressing ingredients give it a good mix then turn heat off.
4. Mix in the garnishes then serve.

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15 thoughts on “Nam Tok Moo

  1. Am certain have never eaten this dish in either form,but it sounds SO interesting! Blood does not worry me at all since I was brought up on blood sausage and blood cakes in N Europe. But the blood had always been cooked. Just: you do mentioned rare pork – altho’ I do eat my pork slightly pink these days I make sure I know exactly from where it originates – I did not know all pork could be served rare as far as parasites are concerned?

    • Not sure where you live, but in America this is no longer true, although I do not believe the FDA has said so yet. :) But the parasite in case is trichinosis and any vet will tell you it has been eradicated in America. However, I confess I would be nervous to eat this in Thailand.

  2. Looks like a wonderful dish! I’ve had very few dishes that use blood – it’s one of those things that, at least in Western cooking, seems to be out of favor. Anyway, good stuff – thanks.

  3. Mmmm…I’ve never heard of this dish before…I gotta see it and try it for myself! I’m always weary of trying anything with liver or blood, even though I like boudin noir and dinuguan. Good stuff, though.

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