Nom Tok or Spicy and Sour Grilled Meat

I’m not much of a meat eater, but I do like to eat Nom Tok or spicy and sour grilled meat, and I would fix it whenever I have a chance. My ingredients vary, depending on what I have in the fridge at the time. I didn’t have to grill the meat this time; it was left over from father’s day cookout at my dad’s house.

I think herbs and spices are an essential part of any Thai/Lao cooking, my ingredients might not be the norm for this dish, I used onions, mints, parsley (cilantro), and since I didn’t have galangal (kah), I used ginger instead, then lime juice, lemongrass, kaffir lime leaves (bai ma gruud), browned crushed rice, and padek.

Since I’m allergic to padek, I had to take antihistamine medicine afterward.


  1. Hi giiid, Padek is a Lao fish sauce, it is a thicker, seasoned fish sauce (brown liquid in photo) that often contains chunks of fish in it (mine don’t have chunks of fish, and I boiled it first.) The Thais called it Pla ra, but it’s the same stuff.

    I became allergic to a lot of Lao/Thai spices after I had my flu shot several years back, I get real bad rashes.

  2. Ginger, these food are my ultimate picks. Those tastes good. Well the Thai Beef Salad looks similar, minus the grilled part. Laos and Thai got similarities tho’.

    Do you know how to cook this too?

  3. K, this dish is more Thai than Lao, but our foods are very similar, surprisingly I know how to cook the dishes that I like, and good at it too. 🙂

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