Yum Neau Nam Tok (grilled beef salad)

Pat Fucile

By
@Honeydog101

My hubby ate this all the time in a Thai restaurant in North Carolina. When we moved, we tried all sort of Thai restaurants, none came close. Finally, we found a Thai cookbook with one very similar.


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Comments:

Serves:

4

Prep:

1 Hr

Cook:

15 Min

Method:

Barbecue

Ingredients

1 Tbsp
rice grains
1 1/2 lb
beef tenderloin
1/4 c
fish sauce, more to taste
1/4 c
lime juice, more to taste
2 stalk(s)
lemon grass thinly sliced
1/2 c
shallots or red onion, thinly sliced
1
english cucumber, thinly sliced
1 bunch
green onions, thinly sliced
1 bunch
fresh cilantro
1 bunch
fresh mint leaves
1
head of lettuce or cabbage
2 tsp
hot thai peppers, thinly sliced (or to taste)

Directions Step-By-Step

1
Roast the rice in a pan over the stove until light brown and fragrant. Let cool and grind in a mortar or food processor until roughly ground.
2
Pick off all the cilantro and mint leaves from the stems. Combine in a bowl with all the ingredients except the beef, lettuce, fish sauce and lime juice.
3
Cook beef by grilling, sautéing, or roasting until desired doneness. Slice beef thinly across the grain.
4
To serve, combine beef with all the ingredients except the dressing and lettuce. After mixing the ingredients well, add a little dressing at a time to taste.
5
Serve over a bed of lettuce or cabbage. (some people like to eat this over rice instead of the lettuce or cabbage)

About this Recipe

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: Thai