Neua Nam Tok

Name: Neua Nam Tok
Yield: makes 4 servings
Ingredients: 1 to 1 1/2 pounds strip steak, about 1 inch thick; Salt to taste; 1 teaspoon black pepper, or more to taste; 1/4 cup nam pla; 3 tablespoons fresh lime juice; 1 garlic clove, minced; 2 shallots, sliced; 2 small fresh chiles, preferably Thai, stemmed, seeded, and minced, or 2 teaspoons hot red pepper flakes, or to taste; 2 teaspoons sugar; Roughly 4 cups red or green leaf lettuce, chopped; 1 cucumber, peeled if necessary, cut in half lengthwise, seeded (see page 171), and sliced; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves

December 14, 2011

The first time I had this salad—it was in Saigon—I ate so much of it I could barely eat anything else. So, obviously, you can make it as a main course (serve it with rice). Technically, it’s a starter and a great use for leftover steak. For a traditional, unusual, and wonderful Thai version, toss the beef with 1/4 cup Khao Koor powder (page 587) before dressing. For information on nam pla, see page 500.

Recipe information

Yield
makes 4 servings

Ingredients

1 to 1 1/2 pounds strip steak, about 1 inch thick

Salt to taste

1 teaspoon black pepper, or more to taste

1/4 cup nam pla

3 tablespoons fresh lime juice

1 garlic clove, minced

2 shallots, sliced

2 small fresh chiles, preferably Thai, stemmed, seeded, and minced, or 2 teaspoons hot red pepper flakes, or to taste

2 teaspoons sugar

Roughly 4 cups red or green leaf lettuce, chopped

1 cucumber, peeled if necessary, cut in half lengthwise, seeded (see page 171), and sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

Preparation

Step 1
Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
Step 2
Meanwhile, whisk together the nam pla, lime juice, garlic, shallots, chiles, and sugar. Cut the steak into 1/4-inch slices and immediately toss the steak with the dressing.
Step 3
Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsSalad Vietnamese Southeast Asian Asian Steak Beef Meat Main Dinner Dairy Free Nut Free Easy Quick 30 Minutes or Less Weeknight Meals Broil Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes