Thai cuisine · Salads & Mezze

Nuea Nam Tok

An Isaan salad of grilled beef sliced pink, tossed with lime, chili, mint and toasted sticky rice powder.

Ingredients · for 4 servings

• 500g beef steak (rump or flank)
• 2 tbsp sticky rice
• 3 limes
• 3 tbsp fish sauce
• 2 tsp chili flakes
• 1 tsp palm sugar
• 4 shallots
• 4 scallions
• 1/2 bunch mint
• 1/2 bunch cilantro
• 8 lettuce leaves
• Salt

Instructions

1. Toast the sticky rice in a dry pan over medium heat for 8–10 minutes, stirring, until fragrant and golden, then grind it in a mortar to a coarse powder.
2. Pat the steak dry, season with salt and grill or sear in a very hot pan for 3–4 minutes per side, until dark char marks form outside and the center stays pink.
3. Let the meat rest on a board for 10 minutes so the juices settle, then slice thinly against the grain.
4. Stir together the lime juice, fish sauce, palm sugar and chili flakes until the sugar has fully dissolved.
5. Toss the sliced beef with the dressing, the thinly sliced shallots and scallions and let sit for 2 minutes to absorb the flavors.
6. Fold in the mint, cilantro and toasted rice powder, and arrange warm on the lettuce leaves.