ISAAN STEAK SALAD (NEUA NAAM TOK)
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
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)
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
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)
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
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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