Yum Nam Tok Salad (Spicy Beef Salad) Recipe

Cooking Directions

• STEP 1.In a bowl, combine fish sauce, lime juice, sugar, and chili. Stir until sugar is dissolved.
• STEP 2.Marinate the beef slices in the sauce for at least 30 minutes.
• STEP 3.Grill the marinated beef over medium-high heat until cooked to your desired doneness.
• STEP 4.Remove the beef from the grill and let it rest for a few minutes before slicing it thinly.
• STEP 5.In a large mixing bowl, combine the sliced beef, shallots, mint leaves, cilantro, and toasted rice powder.
• STEP 6.Pour the remaining dressing over the salad and toss well to combine.
• STEP 7.Serve the Yum Nam Tok Salad immediately as a refreshing appetizer or light lunch.

Cooking Tips

• For a spicier salad, add more chili to the dressing.
• To make toasted rice powder, simply toast uncooked rice in a dry pan until golden brown, then grind it into a fine powder.
• You can also add cucumber slices or cherry tomatoes to the salad for extra freshness.

Storage and Serving

• Yum Nam Tok Salad is best served fresh and immediately after preparation.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, allow the salad to come to room temperature and give it a good toss to refresh the flavors.