Thai waterfall beef salad (neua nam tok)

This Thai waterfall beef salad dish comes from Isaan in northeastern Thailand. Yous tin can supercede the beef with grilled fish if you similar and, while it's in no way traditional, it can even be fabricated with Morecambe Bay brown shrimp.

Try this salad as office of a Thai feast, alongside a steamed whole fish, or thai grilled chicken.

Nutrition: per serving

Calories
145kcals
Fat
iii.8g fat (1.5g saturated)
Poly peptide
20.9g
Carbohydrates
5.5g (2.1g sugars)
Fibre
1.8g
Salt
0.2g

Ingredients

    • 350g grass-fed British rump steak
    • ii tbsp fish sauce (nam pla)
    • 1 lemongrass stalk, bashed, outer leaves removed, very finely sliced (optional)
    • 2 tsp ground roasted chillies (see Know How) or hot chilli powder
    • iv-6 Thai shallots – or come across Tips
    • Large handful fresh mint leaves, torn, plus extra sprigs to serve
    • Large handful fresh coriander, torn
    • 1 tbsp toasted ground rice, plus extra to serve (meet Know How)
    • Chunks lettuce or white cabbage (or both) to serve

You'll also need…

    • A barbecue grill or a heavy-based griddle pan

Method

  1. Put the steak in a non-metallic bowl or dish with 1 tbsp fish sauce, and then ready aside at room temperature to marinate for about 20 minutes.
  2. Heat a barbecue grill or griddle pan until it's searing hot, then melt the steak for 2 minutes on each side (for rare) or a little longer on each side if you prefer it medium or well done. In one case it'due south cooked to your liking, transfer the steak to a plate and prepare aside to rest while you make the dressing.
  3. In a small bucket, heat the stock or water, lemongrass (if using), remaining 1 tbsp fish sauce and ground chillies or chilli pulverization until just below boiling point.
  4. While the sauce is heating up, piece the meat into diagonal strips. Once the sauce is up to temperature, add together the meat and shallots, then stir quickly to coat everything in the dressing. Remove the pan from the heat, then add the lime juice, mint leaves, coriander and toasted footing rice. Taste and adjust the seasoning to your liking – it should be hot, sour and salty
    (see Tips).
  5. Transfer the beef mixture to a plate and serve scattered with some extra ground toasted rice and extra mint sprigs, with the lettuce and/or cabbage, and with lime wedges on the side.

succulent. tips

  1. Yous're looking for a sour, salty, spicy, herbal balance – all those wonderful spiky northeastern Thai flavours people love. Feel gratuitous to play around with the seasonings the 2nd time around. If yous tin't find Thai shallots, employ one big banana shallot, ii pocket-sized regular shallots or 2 jump onions instead.

  2. You can buy ground toasted rice in Asian supermarkets, simply it's easy to make your own. Take a large handful of uncooked sticky rice (or Thai jasmine rice) and put it in a dry out wok or frying pan over a low oestrus. Toast the rice, moving information technology all the time, until it smells nutty and has turned a nighttime aureate brown. Grind it in a spice or coffee grinder, or in a pestle and mortar. Store in a jar and use equally required. Information technology has an unusual, nutty flavour. Ground roasted chillies are a staple seasoning in Thai salads, soups and curries. Purchase them in Asian supermarkets or at Thai nutrient shop (which sells Raitip ground chilli), or apply an equal quantity of hot chilli powder.

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