Yam Neua Yang Nahm Toke literally means ‘beef grilled on burning hot charcoal until the juices fall’. This northern salad is eaten with sticky rice and is perfect with beer, Thai whisky or wine. Serve the salad with raw vegetables such as green cabbage.
- Yield: 4 Servings
- 12 oz (350 g) lean sirloin, rump or fillet steak
- 2 tablespoons fish sauce
- 4 tablespoons lime juice
- 1 teaspoon sugar
- ¼ teaspoon roasted chilli powder
- 4 Asian shallots, thinly sliced
- a few lettuce leaves, to serve
- 1 oz 1⁄3 (20 g) cup roughly chopped coriander (cilantro) leaves, for garnish
- ½ oz ¼ cup (20 g) roughly chopped mint leaves, for garnish
- Heat a barbecue or a grill (broiler) to medium. If using a grill, line the tray with foil. Put the beef on the grill rack and sprinkle both sides with salt and pepper. Cook for 5–7 minutes on each side, turning occasionally. Fat should drip off the meat and the meat should cook slowly enough to remain juicy and not burn. Using a sharp knife, slice the cooked beef crossways into strips.
- Mix the fish sauce, lime juice, sugar and roasted chilli powder in a bowl. Add the Asian shallots and the beef slices. Taste, then adjust the seasoning if necessary.
- Line a serving plate with lettuce leaves, then spoon the beef mixture over the leaves. Sprinkle with the coriander and mint leaves.