Thursday, May 20, 2010
Neua Yang Nam Tok เนื้อย่างน้ำตก Waterfall Grilled Beef Salad
As it is with larb, this is a famous and well loved Issarn dish. You should be able to spot the similar characteristics simply by looking at the ingredients and how it is served. Only the freshest and very good quality beef should be used for this dish; I like to use either rump or beef fillets, the latter of course will cost a little more but it sure makes a huge difference to the final dish. The meat is traditionally served quite rare but do feel free to cook it to your liking of course. As for the origin or the name there are numerous theories for that from the little beads of water appearing on the surface of the meat when grilled, to blood sipping out from the meat when sliced (since it is served rare). My theory is most people would be salivating at the sight and aroma of such a delicious dish! Limes are 4 for $1 at the moment so a great time for Thai salad and caipirinha.
P.S You may mince the meat finely for a larb neau. However do not cook the meat first, the meat will "cure" by the lime juice after 10 minutes or so.
serves 4 to 6 as part of a Thai meal
600 g of beef fillet or rump*
dash of soy
dash of fish sauce
dash of sweet soy
1 lemongrass, thinly sliced (white part only)
1/2 cup of coriander leaves
1/2 cup of mint leaves
4 shallots, sliced
2 bird chilies, sliced
1 large red chili, julienne
* marinate beef with soy, fish sauce and sweet soy for at least an hour
for the dressing;
5 tbs of sugar
5 tbs of fish sauce
juice of 1 lime *
3 tbs of roasted chili flakes
Dissolve sugar in fish sauce (30 seconds in the microwave oven does the trick), when the syrup has cooled down add in the lime juice and chili flakes. Check for seasonings, you might need to add more of any of the ingredients. The dressing should taste sweet, sour, hot and salty.
Prepare the herbs and aromatics.
Marinate the beef pieces.
Grill beef on a hot griddle for 30 seconds on each side. Remove and rest before slicing.
Preparing the dressing.
Slice the beef thinly and place in in a large bowl.
Add the rest of the ingredients and dressing. Mix well.
Serve accompanied by wedges of cos lettuce, cucumber and long beans as part of a Thai meal. This is also a great beer snack!