Thai
Nam Tok
A smoky Thai grilled meat salad with warm sliced beef or pork, lime-chile dressing, fresh herbs, and toasted rice crunch.
4 servings · 25 minutes prep · 12 minutes cook
Ingredients
Main
- 1 1/2 lb beef flank steak or pork neck, 3/4 inch thick
- 1 tbsp Thai fish sauce, for meat
- 2 tbsp raw Thai glutinous rice
- 3 tbsp fresh lime juice, freshly squeezed
- 2 tbsp Thai fish sauce, for dressing
- 1 tsp palm sugar
- 1 tbsp Thai roasted chile flakes
- 1/3 cup thinly sliced shallots
- 3 scallions, thinly sliced
- 1/2 cup mint leaves, torn
- 1/2 cup cilantro leaves, chopped
- 2 tbsp sawtooth coriander, thinly sliced
Directions
Method
- Season the beef flank steak or pork neck with the meat Thai fish sauce and rest for 10 minutes.
- Toast the Thai glutinous rice in a dry skillet over medium heat until deep golden and nutty, 8-10 minutes. Cool, then grind coarsely.
- Grill or sear the meat until charred and the center reaches 145F for beef or 145F for pork, about 3-5 minutes per side.
- Rest the meat for 5 minutes, then slice it thinly across the grain and save the juices.
- Toss the warm meat and juices with the fresh lime juice, dressing Thai fish sauce, palm sugar, Thai roasted chile flakes, Thai shallots, scallions, and 1 1/2 tablespoons toasted rice powder.
- Fold in the mint, cilantro, and sawtooth coriander. Sprinkle with the remaining toasted rice powder and serve warm.
