Thailand Nua Yang Nam Tok (Waterfall Beef Salad)
Nua yang mam tok is a flavorful Thai dish meaning "waterfall beef salad," a name inspired by the sizzling sound of the beef as it cooks and releases its juices. Made with grilled or seared beef, which is sliced thin and combined with a vibrant mix of fresh herbs like mint and cilantro, nua yang nam tok is all about bold, refreshing flavors and a balance of textures. The beef is tossed in a dressing made from lime juice, fish sauce, and ground toasted rice, which adds a nutty flavor and a unique crunch. This dish is also typically spiced with Thai chile peppers, offering a heat that complements the tangy, savory dressing. Served with sticky rice or as part of a larger meal, nua yang nam tok is both hearty and refreshing, a perfect example of how Thai cuisine balances hot, sour, salty, and sweet elements in a single, satisfying dish.
Recipe Servings: 4–6
Ingredients
- Lettuce, cleaned and shredded as needed for serving
- 2½ lbs (1.1 kg) steak, grilled and thinly sliced
- ½ cup (95 g) ground roasted sweet rice
- ¾ cup (180 ml) lime juice
- ¾ cup (180 ml) fish sauce
- 4 tsp (20 ml) nam prik pao (chili paste)
- 8 chile peppers, deseeded and sliced
- 1 cup (150 g) sliced onions
- ½ cup (50 g) minced scallions
- Sticky rice, as needed for serving (optional)
Directions
- Arrange lettuce on a serving plate.
- Place steak, rice, lime juice, fish sauce, chili paste, chile peppers, onions, and scallions in a bowl, mixing until well combined.
- Arrange meat mixture over lettuce.
- Serve cold or at room temperature with sticky rice, if desired.
Notes
- This recipe can be made kosher or halal by using steak that is prepared appropriately.
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