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How To make Nue Nam Tok: Grilled Beef with Thai Seasoning
3 Serrano chilies
1/4 c White vinegar
1 1/2 lb Flank steak
1/4 lb Red onion; sliced
4 Green onions
1/4 c Lime juice; PLUS:
1 tb Lime juice
2 tb Fish sauce
1 ts Ground roasted chilies *
2 tb Ground toasted rice **
Red lettuce leaves Coriander sprigs Mint or Basil leaves 1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes. 2. Grill the beef to the desired doneness, preferably over charcoal. Slice
it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl. 3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix
well 5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.
* Use small hot chilies about 3 to 4 inches long. Roast whole chillie stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive. ** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change colorand stir constantly because it can burn easily at this stage. When it is auniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. Source: "Thai Home-Cooking from Kamolmal's Kitchen", : by William Crawford and Kamolmal Pootaraksa. : ISBN 0-453-00494-6. From: nell@is.rice.edu (Paula Gaynell Warnes)
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How to make Beef Nam Tok - Thai Beef Salad
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Beef Nam Tok is packed with sooo much great flavor. Like it spicy? Add more thai chili flakes and fresh thai chili peppers! *currently drooling*
HAPPY EATING!
*Ingredients:
Steak (I used NY strip steak)
1 tbsp toasted rice powder
1.5 tbsp fish sauce (3 crabs brand)
3-4 fresh thai chili peppers (optional)
1 tsp thai chili flakes
2 shallots, sliced thin
1/2 lime
1 tsp sugar
mint
cilantro
green onions
Tip: Let your steak rest at room temperature before cooking. That will allow it to get an ideal sear.
Thai beef salad (Nam Tok)
Recipe Spicy Thai Beef Salad ( Nam Tok Beef)
The beef in this recipe is first marinated and then it is grilled over hot charcoal.
In this recipe we’re going to grill up some beef, slice it into thin pieces, mix it with lime juice, fish sauce, and chili flakes
Flavors: Spicy and sour, grilled meat
Ingredients
For the marinade:
• 500 grams beef (or pork)
• 1 tbsp ground black pepper
• 1.5 tbsp light soy sauce
To make 1 plate of beef salad:
• 250 grams beef (I grilled 500 grams, but only used 250 grams for this recipe below)
• 1 tbsp khao khua (recipe here)
• 2 tbsp fish sauce
• pinch of sugar (this is optional)
• 1 tbsp dry chili flakes (or grind whole Thai dry chilies)
• 1.5 tbsp lime juice (or more to taste)
• 5 small shallots
• 1 green onion stem
• small handful of cilantro
Authentic Spicy Thai Beef Salad (Yam Nuea) Recipe
Authentic Spicy Thai Beef Salad (Yam Nuea) Recipe
A Wonderful Blend of Thai Spices and Fresh Herbs in a Fresh Beef Salad.
Thai food is known around the world for its spicy taste, freshness, and flavors. This recipe of the spicy Thai Beef Salad (Yam Nuea) is a perfect example of this. The reason why Thai food is constantly rated as one of the top foods in the world is that Thai food has some of its influences and roots in Indian, Chinese, and even Portuguese food.
To download a free copy of the recipe, read our blog on Spicy Thai Beef Salad Recipe (Yam Nuea)
Nam Tok Pork : Twin Moons Tavern
3-4 lbs Pork Shoulder
1 Tbs Black Pepper
1 Tbs Brown sugar
2 Tbs Soy Sauce
2 Tbs Rice
1-3 Tbs red chili flakes
1-2 limes
1 Shallot
2-3 green onion
4-6 sprigs peppermint
4 Tbs Fish Sauce
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Easy Thai Beef Steak Salad | Nam Tok - A taste of Thai
This Thai beef salad makes a great dinner .. serve with steaming plain rice or Sticky rice or simply enjoy on it’s own !
Thai Beef Salad (Nam Tok) is made with tender strips of steak tossed in a sweet, sour, spicy dressing with fresh herbs.It’s fast and easy to make, the ingredients are easy to find and yet, the dish is full of Thai flavors.
My version of Nam Tok ~
*you can use your favourite meat cut .
I used Striploin in this video
Happy cooking !
#norasaharicooks