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Nua Nam Tok
Hot and sour grilled beef salad with roasted rice. In Thailand and Vietnam, there are many variations of hot and sour salads. The dressing is what sets this salad apart, with its pungent mixture of hot red chili, shredded ginger, and lime juice. In an authentic Southeast Asian meal there are numerous courses, arriving at the table in a continuous stream. From the middle of the meal onward, there may be any number of dishes being eaten together. A salad such as this comes in the first half of the meal. For a vegetarian alternative, try grilled mushrooms and asparagus in place of beef.
Recipe courtesy of "Street Food: Exploring the World's Most Authentic Tastes" by Tom Kime, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 1 lb (450 g) top sirloin or other tender beef, trimmed of fat | 1/2 bunch fresh cilantro leaves | |
| 1 tsp ground cinnamon | 20 fresh mint leaves | |
| 1 tsp ground cumin | Juice of 3 limes | |
| 1 tsp five-spice powder | 1 tbsp Asian fish sauce | |
| 2 fresh red jalapeno or serrano chilies, seeded and finely chopped | 2 tbsp soy sauce | |
| 2-inch (5 cm) piece fresh ginger, sliced into thin matchsticks | 4 tbsp ground roasted rice | |
| 4 scallions (green onions), cut into fine slivers | Salt and freshly ground black pepper | |
| 2 shallots, thinly sliced |
directions
Total:
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1
Season the meat with the cinnamon, cumin, five-spice powder, salt, and black pepper. On a preheated outdoor grill or stovetop grill pan, cook the beef over a medium-high heat for 6–8 minutes or until medium-rare. Let the meat rest in a warm place for 5 minutes.
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2
To make the salad, thinly slice the beef and mix in a bowl with the chilies, ginger, scallions, and shallots. Top with the cilantro and half of the mint. Add the lime juice, fish sauce, and soy sauce. Add half of the ground roasted rice. Toss gently to mix. The flavors should be hot, sour, and salty. Add more chilies, lime juice, and fish sauce, if necessary.
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3
Slice the remaining mint into thin strips. Serve the salad garnished with the remaining roasted rice and the mint.
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