- All Posts (150)
- Easy Recipe (133)
- Poultry (31)
- Meats (30)
- Seafood (21)
- Pasta (10)
- Vegetarian Types/Vegan (82)
- Main Course (91)
- Side Dishes (55)
- Dips & Sauces (7)
- Salads and Vegetables (15)
- Less than 30 Minutes (59)
- Soups, Stews & Chowders (26)
- Party Favorites (76)
- Holidays (63)
- Dessert (12)
- Breakfast (7)
- Snacks (61)
- Low Carbs (27)
- Cocktails & Libations (15)
- Soy Free (110)
- Dairy Free (79)
- Grill & BBQ (15)
Spicy, savory, delicious... easy to make. This traditional Thai Salad is bound to become a new favorite!
There are many different names for this dish: Nam Tok, Waterfall Steak, Thai Beef Salad, Beef and Onions Salad... It all depends on the country in Southeast Asia where it is made. Also, there are two different versions for the dish: salad or soup. It really doesn't matter what it is called or how it is prepared...it is just delicious!
What is Nam Tok?
Nam Tok is a Southeast Asian beef salad or soup. In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.
What is the flavor profile of Nam Tok?
Nam Tok is salty, crisp, minty, spicy, and savory...with a hint of sweetness.
What are the ingredients for Nam Tok?
Beef, soy sauce, fish sauce, limes, garlic, sugar, black pepper, mint, cilantro (coriander), green onions, red onions, ginger and lemongrass (optional), and Khao Khua.
What is Khao Kua?
Khao Khua is grinded roasted sticky rice and it is very easy to make. It is a common ingredient in South Asian cuisine. Feel free to substitute with crushed peanuts if you wish to do so.
What will I need to make Nam Tok?
Either a grill or a skillet, a ziploc bag to marinate the steak, a skillet to roast the sticky rice, and a blender, coffee grinder, or food processor.
Let's make it!
Prep time: less than 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 20 minutes
1 tablespoon of sugar
1 tablespoon of freshly grated ginger (optional)
1 tables of crushed lemongrass (optional)
2 limes (juice of)
1 tablespoon of black pepper
4 cloves of garlic (peeled and minced)
1.5 to 2 pounds of steak
0.5 oz (14 g) fresh mint
3 tablespoons of Thai Kitchen Premium Fish Sauce (Gluten Free)
1 teaspoon of sugar
1/2 cup of chopped cilantro
1 Thai chili (chopped) or 1 teaspoon of red pepper flakes
3 limes (juice of)
6 green onions (chopped)
1 medium red onion (sliced/julienned)
1 tablespoon of Khao Khua or crushed peanuts
1/4 cup of sticky rice
Step 1: Marinate the Steak
Combine soy sauce, 1 tablespoon of sugar, ginger, lemongrass, black pepper, garlic, and the juice of 2 limes.
Place the steak in a ziploc bag and por the marinade over it. Seal it and let it rest in the refrigerator 30 minutes to 2 hours.
Step 2: Make the Khao Khua
On a skillet at medium heat, toast the right until it becomes golden in color (about 25 minutes) Stir frequently.
Remove from heat and place the toasted rice in a coffee grinder, blender, or food processor. Blitz until the rice is pulverized. Set aside.
Step 3: Grill the Steak
Remove steak from marinade.
Using a grill or a skillet, cook the steak to you liking. Once ready, remove from heat and let it rest.
Step 4: Make the Salad
Combine fish sauce, mint, chopped cilantro,1 teaspoon of sugar, chopped chili or red pepper flakes, juice of 3 limes, and chopped green onions.
Slice the red onion.
Cut the steak into thin slices (about 1/2 inch).
In a non reactive bowl mix the before mentioned ingredients.
Serve over Romaine lettuce and top with Khao Khua.
Printable PDF Recipe below: