RECIPES

epicure

RATINGS

TYPE OF MEAL

Starters

DIFFICULTY

Easy

SPEED

Moderate

Nuau nam tok (waterfall beef salad)

Serves 4-6 Prep time 20 minutes
Cook time 10 minutes

roasted sticky rice powder
60g raw sticky rice

• To make roasted sticky rice powder, dry pan roast raw sticky rice till light brown, then grind in food processor into a powder the texture of corn meal.

500g beef tenderloin
1 tsp galangal, ground
1 tbsp fresh garlic
1 tsp dry chilli padi, ground
1 tsp Sichuan peppercorns, dry roasted and ground
2 tbsp shallots
2 tbsp Thai fish sauce
2 tbsp fresh squeezed Thai lime juice
1 medium red onion, thinly sliced
2 green scallions, chopped
125g (about 2 cups) fresh herbs including mint, dill, basil and coriander, hand torn or coarsely chopped
1 tsp brandy (optional)
2 tbsp roasted sticky rice powder

garnish
mint leaves

• Grill (or pan-fry) the tenderloin to medium rare, then cut into thin slices.
• With a mortar and pestle, mash and combine the galangal, garlic, chilli padi, peppercorns and shallots into a paste. Then add the fish sauce and lime juice. Transfer to mixing bowl.
• Add to mixing bowl the sliced beef, sliced onions, scallions and fresh herbs.
• Add the brandy (optional) and mix salad together with hands, incorporating everything. If more moisture or sourness is desired, add a splash of lime juice; if more saltiness is desired, add a splash of fish sauce.
• Transfer to a serving dish and garnish with mint leaves. Sprinkle with sticky rice powder on top.

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