Yum Neau Nam Tok (grilled beef salad)

Pat Fucile


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.


★★★★★ 1 vote

1 Hr
15 Min


  • 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)

How to Make Yum Neau Nam Tok (grilled beef salad)


  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)

Printable Recipe Card

About Yum Neau Nam Tok (grilled beef salad)

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

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