Thai Grilled Beef Salad with Herbs (Yam Nua)
Imagine the smoky char of grilled beef mingling with the sharp bite of lime, the fire of bird's eye chilies, and the cool, fragrant crunch of fresh mint and cilantro. This is Yam Nua, a northeastern Thai salad that isn't a salad in the timid sense—it's a bold, herbaceous explosion. You'll take a beautifully marbled cut of beef, sear it over high heat until the edges are crisp and the center is rosy, then slice it thin against the grain. The magic happens when you toss those warm slices with a zesty dressing of fish sauce, lime juice, and roasted rice powder, which adds a nutty, crunchy texture. Every bite is a dance: salty, sour, spicy, and savory, all at once. Traditionally served with sticky rice, this dish is a celebration of Thai balance and freshness, perfect for a summer evening or when you crave something bright and deeply satisfying. It's rustic, fiery, and utterly addictive—you'll want to make it again and again.
Ingredients
- ribeye or sirloin steak300g
- fish sauce3 tbsp
- fresh lime juice3 tbsp
- palm sugar or brown sugar1 tbsp
- bird's eye chilies, finely sliced5-6
- shallots, thinly sliced3
- fresh mint leaves1/2 cup
- fresh cilantro leaves1/2 cup
- roasted rice powder (khao kua)2 tbsp
- cherry tomatoes, halved1/2 cup
- cucumber, sliced1/2
- lettuce leaves for servinga few
- vegetable oil for grilling1 tbsp
Nutrition
Directions
- 1
Bring the steak to room temperature. Pat it dry and rub with a little vegetable oil. Heat a grill or heavy pan over high heat until smoking. Sear the steak for 4-5 minutes per side for medium-rare. Remove and let rest for 5 minutes, then slice thinly against the grain.
- 2
While the steak rests, make the dressing. In a small bowl, whisk together fish sauce, lime juice, and sugar until the sugar dissolves. Stir in the sliced chilies and shallots. Let it sit for a minute to meld.
- 3
In a large mixing bowl, combine the sliced beef, the dressing, the roasted rice powder, mint, cilantro, and cherry tomatoes. Toss everything gently but thoroughly so the beef absorbs the flavors.
- 4
Arrange the lettuce leaves and cucumber slices on a serving plate. Heap the dressed beef salad on top. The lettuce acts as a bed, but you can also use the leaves to wrap the salad for eating.
- 5
Taste and adjust seasoning with more lime juice or fish sauce if needed. Serve immediately while the beef is still slightly warm, with sticky rice on the side. Enjoy the vibrant, fiery, herbaceous burst!
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