Nam tok

kuai-tiao nam tok, noodle soup darkened with raw blood inBangkok
Place of origin	Laos,Isan
Main ingredients	stock,blood
Media: Nam tok

Nam tok (Lao:ນ້ຳຕົກ,pronounced[nâmtók];Thai:น้ำตก,RTGS: nam tok,pronounced[námtòk];Northeastern Thai:น้ำตก,pronounced[nâmtǒk]) is either a soup or a meat salad fromSoutheast Asia. In theLao andThai language, the phrase meanswaterfall. The meat salad inLao cuisine is a sliced beef steak instead of minced meat version oflarb, Laos' national dish.

Nam tok can refer to two different kinds of preparation:

• In Central Thailand,nam tok is mainly a spicysoup stock enriched withraw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known askuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in smallfood stalls.^[1]
• Nam tok can be also anIsan andLao meat dish which is similar tolap (larb). This dish is known in Lao asping sin nam tok (Lao:ປິ້ງຊິ້ນນ້ຳຕົກ) and inThai asnuea yang nam tok (Thai:เนื้อย่างน้ำตก, "waterfall grilled beef"), if made with beef, and asmu nam tok (Thai:หมูน้ำตก, "waterfall pork"), if made with pork. The name supposedly refers to the fact that there is still "water", or liquid, in the meat, that is, blood. The "dressing" of this meat-based salad is made with ground roasted rice, ground dried chillies,fish sauce,lime juice,shallots andmint leaves. It can also feature spring onions. It is traditionally eaten withsticky rice and comes with raw vegetables such asthua fak yao (Thai:ถั่วฝักยาว,yardlong beans) andkalam pli (Thai:กะหล่ำปลี,cabbage).^[2]

• Larb
• Lao cuisine
• Thai cuisine
• Thai salads

• Pictures of Nam Tok
• Health concerns from eating raw blood

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