Best Yum Nua Recipes

YUM NUA - THAI BEEF SALAD

Yum Nua - Thai Beef Salad image

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

Ingredients

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper
1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice

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

YUM NUA RECIPE

Yum Nua Recipe image

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients

½ cup sweet white rice or regular short-grain or other white rice
¼ cup fresh lime juice
2 Tbsp. fish sauce
1 tsp. crushed red pepper flakes
½ tsp. sugar
Kosher salt, freshly ground pepper
1 lb. top sirloin steak, New York strip steak, or other nicely marbled cut of beef, sliced ¼" thick
1 Tbsp. fish sauce
2 tsp. sugar
2 Tbsp. vegetable oil, plus more for grate or skillet
Kosher salt, freshly ground pepper
1 lb. small and medium tomatoes, halved
1 large shallot, thinly sliced
2 scallions, thinly sliced
2 lemongrass stalks, tops trimmed, tough outer layers removed, very thinly sliced
2 long hot chiles, thinly sliced
2 garlic cloves, thinly sliced
2 cups cilantro leaves with tender stems
2 cups mint leaves
1 lb. cucumbers, thinly sliced, plus more for serving
Lime wedges (for serving)
A spice mill or mortar and pestle

Steps:

Dressing and rice powder: Place rice in a medium skillet and set over medium heat. Cook, tossing often, until golden brown and deeply nutty-smelling, 12-15 minutes. Let cool, then finely grind in a spice mill or mortar and pestle; set aside.
Meanwhile, stir lime juice, fish sauce, red pepper flakes, and sugar in a small bowl until sugar dissolves. Season with salt and black pepper.
Do ahead: You can toast and grind the rice a few days in advance (as Suntaranon does). If the smokiness and aroma have faded at all, just toss it in briefly hot skillet to refresh.
Beef and salad: Place beef in a large bowl and add fish sauce, sugar, and 2 Tbsp. oil. Let sit at room temperature 1 hour, or cover and chill up to 1 day ahead.
Prepare a grill for medium-high heat or heat a large skillet over medium-high. Oil grate or lightly coat skillet with oil. Season beef with salt and black pepper and grill until browned underneath, about 2 minutes. Turn over and grill on other side just until lightly browned (meat should still be slightly pink in the center), about 45 seconds.
Toss tomatoes, shallot, scallions, lemongrass, chiles, garlic, cilantro, mint, 1 lb. cucumbers, and 1 tsp. rice powder in a medium bowl to combine. Drizzle half of dressing over and toss to coat. Taste and season with salt and black pepper.
Add beef to salad. Drizzle with more dressing as desired and top with more cucumber slices and 1 tsp. rice powder (save remaining rice powder in an airtight container at room temperature for another use). Serve with lime wedges for squeezing over.