Today I’m going to share one of my favorite Thai beef salad recipe, Nam Tok!
So far I had 2 different types of Thai beef salad.
One is classic Bangkok style which has lots of veggies, fresh Thai chili and all.
The other one is Issan style, which is more focusing on the meat and the thick flavor.
The one I’m wanted to share with you is Issan style Nam Tok!
Nam Tok means “Waterfall” in Thai Language.
The name is came from the juice/blood dropping and falling from beef while it’s grilling.
What a clever name! Love it!
As I mentioned, Issan style is more focusing on the meat and this dressing so for the key of this delicious Nam Tok is great quality steak.
You can cook steak as you wish, I love my steak medium rare so that’s what I did.
Also if you really want to make this Nam Tok super authentic, try to get Thai thin soy sauce.
You can find at your local Asian grocery stores or online.
Honestly on online it’s overpriced, so I highly recommend you to check out your local Asian grocery store.
But regular lights soy sauce works fine too, if you can’t get this thin soy sauce.
Also to make Nam Tok authentic, you definitely need to add toasted sticky rice power, which is super easy to make!
Just toast uncooked Thai sticky rice in a dry pan for 3 to 4 minutes and grind them in a mortar or spice grinder!
Nam Tok is amazing by itself but even more delicious with some sticky rice!
Hope you give this delicious Nam Tok a try at home!!
- 1 lb steak (New York strips, sirloin, ribeye or skirt steak)
- 2 Tbsp thin soy sauce or light soy sauce
- 1 tsp freshly grounded black pepper
- ½ stalk of lemon grass, sliced diagonally
- 1 Tbs cooking oil
- 1 Tbsp fish sauce
- 1½ tsp palm sugar or regular sugar
- fresh juice from ½ juicy lime (approximately 2 Tbsp)
- 1 to 2 Tbsp dried Thai chili flakes or regular red flakes
- 1 tsp toasted sticky rice powder*
- 1 small shallot
- 1 green onion
- handfull cilantro
- handfull mint
- In a mixing bowl or ziplock bag, combine steak, soy sauce, black pepper and lemon grass. Give a massage to coat steak evenly with soy sauce and black pepper. Cover with a plastic wrap close tightly if you are using ziplock bag) and marinate at least 20 minutes at room temperature or overnight in a fridge.
- You can grill, which is more traditional way to prepare Nam Tok (In the Thai language it means “waterfall”, which is look of beef juice/blood falling from beef while it’s grilling.) or just cook on a skillet.
Heat a cast iron pan or large skillet over high heat, add cooking oil. Place marinated steak along with excess soy sauce in marinate and lemongrass pieces on to pan.
- Cook steak 3 to 4 minutes each side for medium-rare, 4 to 5 minutes for medium if you are using 1-inch thick steak. Don’t forget to sear side of steak as well. Remove from heat and let steak rest for 5 minutes.
- Meanwhile, slice shallot thinly, chop green onion, cilantro and prepare mint by taking leaves off from stem. Set aside.
- Slice steak into ¼-inch thick.
- In a large mixing bowl, whisk fish sauce, palm sugar, lime juice and chili flakes all together. Stir in sliced steak along with toasted rice powder. Toss until steak pieces are coated evenly with dressing.
- Finally, toss in all of vegetables we prepared easier. Transfer to a serving plate and garnish with toasted rice powder. Enjoy with sticky rice or by itself!
Heat a medium size skillet over medium low heat; add uncooked Thai sticky rice (you can substitute to jasmine rice) and toast until nice golden brown, about 3 to 4 minutes. Transfer to a mortar or spice grinder and grind toasted rice into your desired fineness. I like it a bit fine but still have some crunch bites, but it’s totally up to you.