yum neau nam tok (grilled beef salad)
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.
prep time
1 Hr
cook time
15 Min
method
Barbecue
yield
4 serving(s)
Ingredients
- 1 tablespoon rice grains
- 1 1/2 pounds beef tenderloin
- 1/4 cup fish sauce, more to taste
- 1/4 cup lime juice, more to taste
- 2 stalks lemon grass thinly sliced
- 1/2 cup 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 teaspoons hot thai peppers, thinly sliced (or to taste)
How To Make yum neau nam tok (grilled beef salad)
-
Step 1Roast 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.
-
Step 2Pick 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.
-
Step 3Cook beef by grilling, sautéing, or roasting until desired doneness. Slice beef thinly across the grain.
-
Step 4To 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.
-
Step 5Serve over a bed of lettuce or cabbage. (some people like to eat this over rice instead of the lettuce or cabbage)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes