Thai waterfall beef salad (neua nam tok)
- July 2020
- Serves 4 as part of a meal
- Hands-on time 30 min, plus marinating
This Thai waterfall beef salad dish comes from Isaan in northeastern Thailand. You can replace the beef with grilled fish if you like and, while it’s in no way traditional, it can even be made with Morecambe Bay brown shrimp.
- 3.8g fat (1.5g saturated)
- 5.5g (2.1g sugars)
You’re looking for a sour, salty, spicy, herbal balance – all those wonderful spiky northeastern Thai flavours people love. Feel free to play around with the seasonings the second time around. If you can’t find Thai shallots, use 1 large banana shallot, 2 small regular shallots or 2 spring onions instead.
You can buy ground toasted rice in Asian supermarkets, but it’s easy to make your own. Take a large handful of uncooked sticky rice (or Thai jasmine rice) and put it in a dry wok or frying pan over a low heat. Toast the rice, moving it all the time, until it smells nutty and has turned a dark golden brown. Grind it in a spice or coffee grinder, or in a pestle and mortar. Store in a jar and use as required. It has an unusual, nutty flavour. Ground roasted chillies are a staple seasoning in Thai salads, soups and curries. Buy them in Asian supermarkets or at Thai food shop (which sells Raitip ground chilli), or use an equal quantity of hot chilli powder.
Rate & review