Thai
Nam Tok Nuea
Nam Tok Nuea is an Isan-style grilled beef salad tossed while warm with lime, fish sauce, roasted chili, toasted rice powder, and fresh herbs. The beef juices mingle with the dressing to make the smoky, sour, salty sauce that gives the dish its name.
Watch it madeMark Wiens · 8:45
Ingredients
- Beef sirloin, flank, or ribeye steak300g
- Fish sauce, for seasoning beef1 tsp
- Uncooked glutinous rice1 1/2 tbsp
- Beef stock or water3 tbsp
- Fish sauce1 1/2 tbsp
- Fresh lime juice2 tbsp
- Roasted Thai chili flakes1-2 tsp
- Palm sugar1/2 tsp
- Shallots, thinly sliced3 small
- Sawtooth coriander, thinly sliced2 tbsp
- Spring onion, sliced1 stalk
- Fresh mint leaves1/2 cup
- Cucumber, cabbage, and long beans, for servingas needed
- Steamed sticky rice, for serving1 cup
Method
- Rub the beef with 1 teaspoon fish sauce and let it stand at room temperature for 10 minutes.
- Toast the glutinous rice in a dry pan over medium heat, stirring often, until deep golden and nutty, then pound or grind it to a coarse powder.
- Grill the beef over charcoal or in a very hot grill pan until browned outside and pink inside, about 3-4 minutes per side depending on thickness.
- Rest the beef for 5 minutes, keeping all the resting juices.
- Slice the beef thinly across the grain and place it with its juices in a small pan or mixing bowl.
- Add the beef stock or water, fish sauce, lime juice, roasted chili flakes, and palm sugar, then toss until the sugar dissolves and the beef is coated.
- Warm the mixture briefly over low heat for 30-60 seconds, just until the dressing smells fragrant and the beef juices blend with it; do not cook the beef through.
- Remove from the heat and toss in the shallots, sawtooth coriander, spring onion, mint, and toasted rice powder.
- Taste and adjust with more lime juice, fish sauce, or chili so the salad is sour, salty, spicy, and smoky.
- Serve immediately with cucumber, cabbage, long beans, and steamed sticky rice.
Common questions
Can I substitute another cut of beef for nam tok nuea, and which works best if I’m grilling quickly?
Yes. Ribeye is richest and most forgiving, sirloin is leaner but still tender, and flank works if sliced very thinly across the grain. Avoid stew cuts; they stay chewy because the beef is only briefly grilled and then sliced.
How long should I toast the rice powder and rest the beef so the flavor stays right?
Toast the glutinous rice 5–8 minutes over medium heat until deep golden and very fragrant, then cool before grinding. Rest the grilled beef 5 minutes only; that keeps juices in the meat without overcooking it.
What are the most common mistakes when making nam tok nuea?
The biggest mistakes are overcooking the beef, using too much lime or fish sauce, and grinding the rice too fine. Also, don’t skip resting juices or overheat the dressing; the beef should stay pink and juicy.
How should I store leftovers, and can I make any parts ahead?
Store the beef and dressing separately if possible, in airtight containers in the fridge for up to 2 days. Toasted rice powder keeps for about a week at room temperature. Add herbs just before serving so they stay fresh.
What’s the best way to serve nam tok nuea, and what can I use instead of sawtooth coriander?
Serve it warm with sticky rice and raw vegetables like cucumber, cabbage, and long beans. If you can’t find sawtooth coriander, use extra cilantro leaves plus a few mint leaves; the dish will still taste bright and herbal.