You know those days when it’s 102 outside (90 inside), you’ve sweated so much your rear-end has galled up past the point of relief from Monkey Butt, you’re so irritable that the people around you swear you have developed some form of Tourette’s, and yet….you still feel the urge to cook out? Well, this is the perfect recipe for those days. (“Those days” for me include the entire summer. Hot weather brings out my dark side.)
This is the version you get in Thai restaurants in the U.S.. I used the measurements from Importfoods.com because I have never seen a Thai cook measure anything. I was taught to cook by taste. Actually I was taught 3 measurements: Little bit….Little bit more….NO! NO! NO! TOO MUCH! TOO MUCH! So adjust the recipe to your own taste.
1/3 cup fish sauce (around here in the Noke, 3 Crabs brand is the best)
1/3 cup fresh lime juice
2-3 Tbs chopped shallots (some restaurants use these, some don’t)
2-3 Tbs chopped cilantro
2-3 Tbs chopped mint
2 Tbs toasted and ground sticky rice (see below) (some do, some don’t)
1 Tbs toasted sesame seeds (some do, some don’t)
1-3 whole Thai chilies chopped (manly-man or a girly-man? The gauntlet has been thrown!)
MIX ALL INGREDIENTS WELL.
1 lb. of Flank steak
GRILL TO A RARE TEMPERATURE. (The juices dripping off the steak onto the hot coals are the “waterfall”.)
Let rest for 10 minutes.
Slice into 1/4 inch strips and then cut into bite-size pieces.
Toss with dressing and serve with sticky rice.
This recipe can be served hot or cold. The cold version is nice and refreshing in the hot, miserable days of summer. Goes a long way toward taming the savage beast.
The Thai home version will usually be served with raw green beans, cabbage or lettuce and cucumbers on the side.
The picture at top was taken today. I called in a to go order at City Corner 2. You can see they made it “Thai style” for me. Kap kun ka, Moo. Aroi mak!
Toasted Rice: dry roast uncooked sticky rice in a pan for 1-2 minutes. Let cool and grind in a coffee grinder or mortar and pestle.
Here is a video link to a Thai street vendor making Moo Nam Tok; Waterfall Pork. This website has awesome videos of the street vendors in Thailand. Give it a peek.