Nam tok is beef salad from the Isan region, sister to larb but with shredded meat instead of minced. Its name means water falling from the juiciness of grilled meat. It is a festive dish at fairs and gatherings in northeastern Thailand.
Thai
Beef nam tok
Thai beef nam tok: Isan salad with grilled meat and herbs.
- thailand
- MAIN COURSES
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 12 g
- Sodium 860 mg
Story behind the dish
Preparation
Beef nam tok is a Thai preparation with easy difficulty. Reserve about 27 minutes in total (15 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of thinly sliced beef (entrant or flank).
- Have ready: 3 tablespoons of fish sauce.
- Have ready: 3 tablespoons of lime juice.
- Have ready: 2 tablespoons of toasted and ground glutinous rice.
- Have ready: 1 sliced shallot onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Toast glutinous rice in a dry pan until golden brown; grind in mortar
Toast glutinous rice in a dry pan until golden brown; grind in mortar. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Salt the beef and grill on a very hot grill for 3 minutes per side.
Salt the beef and grill on a very hot grill for 3 minutes per side.
-
Rest 5 minutes and cut into thin slices against the grain
Rest 5 minutes and cut into thin slices against the grain. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix fish sauce
Mix fish sauce, lime, sugar and chili for the dressing.
-
Combine hot beef with shallot
Combine hot beef with shallot, herbs and toasted ground rice.
-
Serve on lettuce with dressing on top; serve with glutinous rice
Serve on lettuce with dressing on top; Serve with glutinous rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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