Best Yum Neau Nam Tok Grilled Beef Salad Recipes
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.
Provided by Pat Fucile @Honeydog101
Categories Beef Salads
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Cook beef by grilling, sautéing, or roasting until desired doneness. Slice beef thinly across the grain.
- 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.
- Serve over a bed of lettuce or cabbage. (some people like to eat this over rice instead of the lettuce or cabbage)
NEUA NAM TOK (VIETNAMESE GRILLED BEEF SALAD)
From The Best Recipes in The World by Mark Bittman. Cook time does not include time to heat grill or preheat broiler. This can be an appetizer or a main dish if served with rice.
Provided by AB_Fan
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
- Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
- Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.
Nutrition Facts : Calories 488.7, Fat 32.9, SaturatedFat 12.9, Cholesterol 115.7, Sodium 1536.8, Carbohydrate 13.8, Fiber 2.5, Sugar 6, Protein 34.5
YAM NEUA (GRILLED THAI BEEF SALAD)
This grilled Thai Beef Salad, Yam Neua, is a simple salad with a bright and tangy Thai dressing, making for an easy and lighter way to enjoy your leftover summer grilled steak.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
- Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
- Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
- While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
- Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.
YUM NUA - THAI BEEF SALAD
This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy.
Provided by shimmerchk
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
- Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine and set aside.
- To cook the steak, heat oil in a skillet over medium high heat.
- Sear the steak on one side and continue to cook 5-6 minutes.
- Turn over steak and cook for another 5 minutes or until medium rare or medium.
- Remove from heat and let stand on cutting board for 5 minutes.
- After meat has rested, slice steak very thinly.
- In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
- Pour the dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice if desired.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 7.7, Cholesterol 91.8, Sodium 1488, Carbohydrate 19.1, Fiber 3, Sugar 6.6, Protein 27.7
YAM NEUA
Categories Salad Backyard BBQ Lime Mint Beef Tenderloin Cucumber Hot Pepper Grill Grill/Barbecue Cilantro Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 13
Steps:
- Prepare grill (or preheat broiler).
- Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
- Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
- In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
- Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
- Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.
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