Nam tok (food)

Overview of Nam tok (food). Please note that this is a text-only version and does not include images or placeholders.

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Nam tok is a popular Thai dish, originating from the Isan region. The name 'Nam tok' translates to 'waterfall', referring to the juices that flow from the meat while it's cooking.

Ingredients

Nam tok can be made with various types of meat, but the most common are pork (Nam tok moo) and beef (Nam tok nua). The meat is typically grilled or broiled, then sliced thinly. The dish is seasoned with fish sauce, lime juice, chili pepper, and a variety of herbs such as mint, cilantro, and green onion.

Preparation

The meat for Nam tok is usually marinated before cooking. After grilling or broiling, the meat is sliced and mixed with the other ingredients. The dish is typically served hot, often over a bed of lettuce or other greens.

Variations

There are several variations of Nam tok. In addition to the common pork and beef versions, some recipes use duck, chicken, or fish. The seasonings can also vary, with some recipes adding lemongrass, galangal, or kaffir lime leaves for additional flavor.

See also

• List of Thai dishes
• Isan language
• Thai cuisine

External links

• [Example Recipe for Nam tok]

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This article provides a brief overview of Nam tok, its ingredients, preparation, and variations. It also includes internal links to related topics such as Thai cuisine, Isan region, and the main ingredients used in the dish.