Neua Nam Tok Vietnamese Grilled Beef Salad Recipes

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

NUEA YANG NAM TOK (THAI GRILLED BEEF)

Nuea Yang Nam Tok (Thai Grilled Beef) image

Nuea Yang Nam Tok is an Isan dish similar to larb. This dish translates as Waterfall Grilled Beef and in Laos is known as Ping Sin Nam Tok. The name supposedly refers to the fact that there is still "water", or liquid in the meat which beads out during cooking.

Provided by Member 610488

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon white rice
3 tablespoons lime juice
2 tablespoons nam pla
2 tablespoons water
1/2 teaspoon sugar
1 (1 1/2 lb) flank steaks, trimmed
salt & freshly ground black pepper, to taste
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn
1 1/2 cups fresh cilantro leaves
1 Thai chiles, stemmed and sliced thin into rounds or 1/2 serrano chili, stemmed and sliced thin
1 seedless English cucumber, sliced 1/4 inch thick on bias

Steps:

Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl.
Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes.
Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
Whether you choose to use a charcoal or a gas grill, you need a very high heat to cook the steak. Allow cooking grate to become red hot.
Clean and oil cooking grate. Season steak with salt and black pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes.
Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).
Slice meat, against grain, on bias into 1/4 inch thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine.
Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.

Nutrition Facts : Calories 340.5, Fat 14.6, SaturatedFat 6, Cholesterol 115.7, Sodium 810.3, Carbohydrate 13.4, Fiber 1.9, Sugar 3, Protein 38.6

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