Thai Grilled Beef Salad (Nam Tok)
Nam tok (literally “waterfall”) refers to the juices that flow from beef as it rests — those resting juices become part of the dressing itself. Andy Ricker documented this Northern Thai salad in the Pok Pok cookbook (2013), faithfully reproducing the version he encountered in Chiang Mai: seared beef sliced thin against the grain, tossed warm with toasted rice powder, shallots, fresh herbs, and a punishing lime-fish sauce dressing. It is bold, herbal, and intensely savoury.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Beef (skirt, flank, or sirloin) | 450g |
| Shallots, thinly sliced | 3 medium |
| Spring onions, sliced | 3 |
| Fresh mint leaves | large handful (20g) |
| Fresh cilantro leaves | large handful (20g) |
| Toasted rice powder (khao khua) | 2 tbsp |
| Dried chilli flakes (medium-hot) | 1 tsp |
| Neutral oil, for grilling | 1 tbsp |
Method
- Toasted rice powder: Toast 3 tbsp raw jasmine rice in a dry skillet over medium heat, stirring constantly, until deep golden and nutty, 8–10 minutes. Cool, then grind to a coarse powder in a spice grinder or mortar. Set aside.
- Grill beef: Season beef generously with salt. Grill or sear over very high heat — 3–4 minutes per side for medium-rare. Rest on a board 5 minutes, reserving all resting juices.
- Slice: Slice beef thinly against the grain. Pour reserved resting juices into the mixing bowl.
- Dress: Add sliced beef to the bowl with resting juices. Add shallots, spring onions, chilli flakes, toasted rice powder, and Thai-Lime-Fish-Sauce-Dressing. Toss together while beef is still warm.
- Finish: Add mint and cilantro, toss once more gently. Taste — it should be aggressively sour, salty, and fragrant. Serve immediately with sticky rice.
Notes
- Khao khua (toasted rice powder) is non-negotiable — it provides a nutty body and subtle texture that distinguishes authentic nam tok from lesser versions. Make it fresh.
- Serve warm: the salad is designed to be dressed while the beef is still hot.
- Andy Ricker insists on high-quality fish sauce (Tiparos or Megachef) — cheap brands are too harsh.
- Thin slicing against the grain is critical for tenderness given the cuts typically used.
Dressing: Thai-Lime-Fish-Sauce-Dressing Source: Andy Ricker / Pok Pok (2013)
Thai-Lime-Fish-Sauce-Dressing · Modern-Contemporary · Salad-Dressings