Isaan Steak Salad Neua Naam Tok Recipes

ISAAN STEAK SALAD (NEUA NAAM TOK)

Isaan Steak Salad (Neua Naam Tok) image

From the marinade to the dressing to the fresh herbal accents, this spicy, tart steak salad shows off the intense highlights of Northern Thai cuisine.

Provided by Andy Ricker

Categories main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 stalks lemongrass, divided
black peppercorns, about 8?10
4 ounces flank steak
1 1/2 teaspoons Thai thin soy sauce, or regular soy sauce
1 tablespoon vegetable oil
1 shallot
1/2 cup mint leaves
1/4 cup Cilantro leaves
1 tablespoon beef stock or water
1 1/2 tablespoons Thai fish sauce
1 1/2 tablespoons lime juice, preferably from Key limes
1 teaspoon sugar
1 teaspoon toasted chile powder, toast in a dry skillet over low heat until fragrant, 10?15 seconds
1 teaspoon dried toasted rice powder (khao khua), plus a few pinches for finishing

Steps:

Season steak: Trim lemongrass ends, then remove the fibrous outer layers (about 2-3 layers). Thinly slice the tender inner core; you should have about ¼ cup. Place a cloth towel under the mortar to keep it stable; add 1 tablespoon sliced lemongrass and the peppercorns to the mortar. Loosely pound to break up while also scraping the sides, 10 seconds. Set aside. Place steak on a plate and pour soy sauce over to coat both sides. Rub the lemongrass-peppercorn paste on both sides of the steak, pressing to adhere. Let rest at room temperature, 10 minutes.
Grill steak: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Lightly brush preheated grill with oil, then brush the steak with oil. Grill the steak for 8-10 minutes, flipping once halfway through, until lightly charred on both sides. Meanwhile, prep the salad: Trim, peel, and thinly slice a shallot with the grain. Set aside, along with mint leaves, cilantro, and remaining sliced lemongrass.
Dressing: In a pan, add beef stock, fish sauce, lime juice, sugar, and chile powder. Heat sauce over medium heat just until heated and bubbly at the edges, 2 minutes. Turn off heat and set aside.
Assembly: Remove steak from grill and let rest, 10 minutes. To serve, cut the steak against the grain in thin slices; add to the pan with the warm dressing, along with any juices from the steak. Place the additional salad ingredients into the pan, along with dried rice powder. Stir to combine and coat ingredients with the dressing. Spoon onto a plate, sprinkle with additional toasted rice powder, and serve.

HET PAA NAAM TOK (ISAAN-STYLE FOREST MUSHROOM SALAD)

Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) image

Flavor Profile: Spicy, tart, aromatic, salty, umami-rich Try it with: Any Som Tam (Papaya salad and family) and/or Phat Khanaeng (Stir-fried Brussels sprouts). Needs [Khao Niaw (Sticky rice)](/recipes/food/views/Khao-Niaw-Sticky-Rice-51211440). The recipe for steak salad is a classic, but naam tok made with mushrooms is less common. Yet mushrooms are everywhere in Thailand and echo the texture and even the umami-rich flavor of animal flesh. Thailand has a long history of vegetarian food, for strict Buddhists and those celebrating Buddhist holidays. And while I rarely spend time considering the needs of vegetarians, I figured that if I swapped out the fish sauce in the original for thin soy sauce, then they'd have something to eat at Pok Pok.

Provided by Andy Ricker

Yield Serves 2 to 6 as part of a meal; the recipe is easily doubled

Number Of Ingredients 14

Ingredients

A charcoal grill (highly recommended), grates oiled
10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved; see NOTE)
A generous drizzle of vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
1 1/2 tablespoons Thai thin soy sauce
1 tablespoon mushroom stock (purchased or homemade; see NOTE) or water
1 teaspoon granulated sugar
1 teaspoon Phrik Phon Khua (Toasted-chile powder)
14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons)
1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)
1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed
1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing

Steps:

Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.
Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.
Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.
Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.

NEUA NAM TOK (VIETNAMESE GRILLED BEEF SALAD)

Neua Nam Tok (Vietnamese Grilled Beef Salad) image

From The Best Recipes in The World by Mark Bittman. Cook time does not include time to heat grill or preheat broiler. This can be an appetizer or a main dish if served with rice.

Provided by AB_Fan

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs steak, about 1 inch thick (strip cut works best)
salt, to taste
1 teaspoon black pepper
1/4 cup nam pla
3 tablespoons fresh lime juice
1 garlic clove, minced
2 shallots, sliced
2 small fresh chili peppers, preferably Thai that have been steamed and seeded and minced or 2 teaspoons hot red pepper flakes
2 teaspoons sugar
4 cups green leaf lettuce (or combination of green and red lettuces)
1 cucumber, peeled, seeded, cut in half lengthwise, and sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves

Steps:

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.
Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.

Nutrition Facts : Calories 488.7, Fat 32.9, SaturatedFat 12.9, Cholesterol 115.7, Sodium 1536.8, Carbohydrate 13.8, Fiber 2.5, Sugar 6, Protein 34.5

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