Thai Beef Salad - Yam Nua

Thai Beef Salad - Yam Nua

Ingredient
Make 1 serving

  • For the dressing
  • 2 bird’s eye chillies
  • 1 red chilli
  • 2 cloves garlic, peeled
  • 21¼2tbsp lemon juice
  • 11¼2tbsp fish sauce
  • 1¼2tsp sugar
  • 150g/51¼2oz grilled steak, cut into thin slices
  • 60g/2oz cucumber, quartered lengthways, deseeded and thinly sliced
  • 60g/2oz cherry tomatoes, halved
  • 60g/2oz red onion, thinly sliced
  • 1 spring onion (scallion), sliced into short lengths
  • 1tsp fresh chopped coriander
  • 1tsp fresh chopped Thai parsley (optional)

FOR THE GARNISH

  • green salad leaves
  • fresh coriander leaves for sprinkling
  • carved red radish flower (optional)

To make the dressing, pound the chillies and garlic together in a mortar, then mix with all the remaining dressing ingredients in a salad bowl.

Add the beef and remaining ingredients and toss lightly. Transfer to a serving dish lined with salad leaves, sprinkle over the coriander leaves and garnish with the carved radish flower.

You may also be interested in . . .

  • Green Papaya Salad - Som Tam

    A traditional raw salad with a mildly spicy seasoning. Unripe papaya is firm fleshed so make sure you slice it thinly.

    Ingredient

    Make 1 serving
    > 1 clove garlic, peeled
    > 4 green bird's-eye chillies
    > 30g/ 1oz yard-long beans or French beans, cut into 2cm/ 1/2in pieces
    > 20g/ 1/2 oz/ 1/6 cup dried shrimps
    > 2tbsp palm sugar
    > 3tbsp fish sauce
    > 3tbsp lemon juice
    > 60g/2oz cherry tomatoes, quartered
    > 30g/1oz / 1/8 cup roasted peanuts
    > 200g/7oz unripe green papaya, peeled and grated into long, thin strips

    FOR THE GARNISH

  • Cashew Chicken - Kai Himmapan

    Ingredient
    Makes 1 serving

    FOR THE MARINADE
    > 1 clove garlic, peeled
    > 1¼2tsp light soy sauce
    > 2 pinches ground white pepper
    > 11¼2tbsp cashew nuts
    > vegetable oil
    > 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick slices
    > 2tbsp chicken stock
    > 20g/3¼4oz Spanish onion, sliced
    > 60g/2oz mixed red, green and yellow bell peppers, sliced
    > 1 piece of a medium-sized carrot, about 3cm/11¼4in long, cut into julienne strips (matchsticks)
    > 2 pieces baby corn, quartered
    > 4 button mushrooms, quartered

  • Sour & Spicy Prawn Soup - Tom Yam Koong

    A beguilingly simple and attractive-looking soup with a clear stock base

    Ingredient
    Make 4 bowls

    > 4 small green chillies
    > 2 coriander roots and stems
    > 600ml/1 pint/21¼2 cups chicken stock
    > 12 thin slivers galangal
    > 2 stems lemongrass, finely chopped
    > 4 kaffir lime leaves
    > 8 small button mushrooms, quartered
    > 8 king prawns, shelled, deveined and headless but with tail attached
    > 2tbsp fish sauce
    > 11¼2tbsp lemon juice
    > 1¼2tbsp Nam Prik Phao

    Vatch's Thai Street Food

  • Fried Rice with chicken - Kao paht kai

    Serves 1

    • 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
    • 1 Tbsp. vegetable oil, like canola
    • 1/2 Tbsp. fish sauce(nam pla)
    • 1 clove garlic, smashed with the side of a cleaver or knife
    • 2 1/2 Tbsp. vegetable oil
    • 2 cups cooked jasmine rice, at room temperature or from the refrigerator
    • 1 egg, lightly beaten with 1/2 tsp. water
    • 1 tsp. light soy sauce(Kikkoman or "Dragonfly brand" thin soy sauce)
    • 1/2 tsp. fish sauce
    • 1/4 tsp. ground black or white pepper
  • Green Curry with Fish/Shrimp Dumplings Gkaeng Kiow Wahn Loogchin Bplah/Gkoong

    Ingredients

    • 4 cups coconut milk (about 2 cans)
    • Homemade curry paste (see below)
    • 1-2 Tbs. palm or coconut sugar, to taste
    • 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
    • 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
    • 2-3 kaffir lime leaves; tear each into 2-3 pieces
    • 1-2 green jalapeno peppers, each cut into 6-8 long slivers
  • Tom Kha Gai - Chicken in Coconut Milk

    Ingredients:
    100 gms Chicken Stock
    2 stalks Lemongrass, Finely Sliced
    30 gms Galangal Root, Sliced
    2 pcs Kaffirlime Leaves
    500 gms Chicken Breast, Sliced
    80 gms Straw Mushrooms, Quartered
    3 tbs Fish Sauce
    3 tbs Lime Juice
    3 pcs Bird Chillies, Crushed
    400 gms Coconut Milk

    Preparation:

    • Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves.
    • Pour in the coconut milk, add chicken and mushrooms and flavour with fish sauce, lime juice and chillies.
  • Masaman Curry - Masaman

    Masaman Curry is an Indian influenced dish that is very popular here in the US.

    2-3 Servings

    • 2 tablespoons sugar
    • 1/2 tablespoon salt
    • 1 cup potato
    • 1 tablespoon curry paste - masaman
    • 1/2 cup coconut milk
    • 1/2 lb beef
    • 1 tablespoon tamarind (Optional)
    • 1 cinnamon - stick (Optional)
    • 1/4 cup cashew (Optional)
    • 2 pinches cardamom (Optional)
    • 2 leaves bay leaf (Optional)