I made a summertime Waterfall Salad of grilled steak and fresh herbs inspired by Thai and Lao nam tok, named for the meat juices that drip onto the charcoal as it cooks.

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I first had nam tok neua from a sidewalk grill and it ruined plain steak for me. Bold, tangy, a little messy, this Waterfall Salad hits fast and stays with you.

I kept going back for that one crackly edge and the way the meat juices sing. Using a good beef skirt steak and bright fish sauce flips it from ordinary to addictive, seriously.

Some folks call it Crying Tiger Beef Salad or Lao Steak so names dont matter, its the shock of fresh flavor that makes me want it again and again.

Ingredients

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Beef skirt steak: packs protein and iron, juicy and meaty, can be a bit fatty.
Fish sauce: intense salty umami, adds depth, very high in sodium though.
Lime juice: tangy sour brightness, adds acid, vitamin C helps cut richness.
Toasted rice powder: nutty crunchy texture, gives body and a little earthy sweetness.
Shallots: mild oniony bite, crisp when raw, give sweetness and subtle sharpness.
Thai chilies: fiery heat from capsaicin, adds punch and a fresh citrusy kick.
Cilantro and mint: bright herb freshness, low cal, antioxidants, makes dish lively and green.

Ingredient Quantities

1 lb (450 g) beef skirt steak or flank or sirloin, trimmed

1 tablespoon neutral oil (vegetable or peanut) for grilling

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons fish sauce

3 tablespoons lime juice (about 2 limes)

1 teaspoon palm sugar or light brown sugar

2 tablespoons toasted rice powder (khao khua)

3 shallots, very thinly sliced

2-3 Thai bird’s eye chilies, finely sliced, or 1 teaspoon red chili flakes

3 green onions, thinly sliced

1/2 cup cilantro leaves and tender stems, roughly chopped

1/3 cup fresh mint leaves, roughly torn

Optional: cucumber or lettuce leaves for serving

How to Make this

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1. Pat the steak dry, rub both sides with the neutral oil, then sprinkle with the kosher salt and black pepper; let it sit at room temp for 10 to 15 minutes so it cooks more evenly.

2. Heat a grill or heavy skillet until very hot and lightly oil the grates or pan so the meat won’t stick.

3. Grill the steak 3 to 5 minutes per side for medium-rare (times depend on thickness), or until you get a good char and your desired doneness; dont overcook it—nam tok is best a bit pink.

4. Move the steak to a cutting board and rest 5 to 8 minutes so the juices settle.

5. While the steak rests, whisk together the fish sauce, lime juice and the palm or light brown sugar until the sugar dissolves; stir in the toasted rice powder to make the dressing.

6. Add the very thinly sliced shallots, sliced bird’s eye chilies (or red chili flakes), sliced green onions, chopped cilantro and torn mint to the dressing bowl; mix and taste, adjust lime or fish sauce if it needs brightness or salt.

7. Slice the rested steak thinly across the grain into bite sized pieces, about 1/8 to 1/4 inch thick.

8. Toss the sliced steak into the dressing and herbs so the meat soaks up the juices; give it a gentle but thorough mix so the toasted rice powder coats everything.

9. Let the salad sit a couple minutes to marry the flavors, then taste once more and add extra chilies, lime or fish sauce if you want it hotter or tangier.

10. Serve immediately with cucumber or lettuce leaves on the side, and extra herbs or toasted rice powder sprinkled on top; its best eaten right away with sticky rice or plain rice.

Equipment Needed

1. Grill or heavy skillet (like cast iron) for searing the steak
2. Tongs for flipping and handling the meat, dont stab it too much
3. Cutting board to rest and slice the steak on
4. Sharp chefs knife to cut thin across the grain
5. Mixing bowl for the fish sauce and lime dressing
6. Whisk or fork to dissolve the sugar and mix the dressing
7. Measuring spoons and a tablespoon for fish sauce lime and sugar
8. Small bowl or spoon for the toasted rice powder and extras
9. Paper towels to pat the steak dry before oiling
10. Instant read thermometer optional to check doneness

FAQ

Q: How should I cook and slice the beef for best texture? A: Sear the steak over very high heat in a hot pan or on a grill with a little oil, about 3 to 5 minutes per side for medium rare depending on thickness, then let it rest 5 to 10 minutes. Slice thinly across the grain, that step is everything for a tender bite.

Q: Can I use other cuts besides skirt steak? A: Yes, flank or sirloin work fine. Skirt has more beefy flavor but is chewier, flank is leaner. If the cut is thick, chill it 20 minutes first so it slices thin easier.

Q: What is toasted rice powder and how do I make it at home? A: Toast uncooked jasmine or sticky rice in a dry skillet until light golden and nutty, then crush in a mortar or spice grinder to a coarse powder. It adds that toasty crunch and nutty flavor.

Q: Can I make Nam Tok Neua ahead of time and how long does it keep? A: You can prep the dressing, toasted rice and slice the shallots and herbs a few hours ahead. Cooked dressed beef is best same day, but will keep in the fridge in an airtight container up to two days. Reheat briefly or serve at room temp.

Q: How do I control the heat level? A: Use fewer bird's eye chilies or remove seeds, or swap for milder chilies like jalapeño. Add chilies little by little and taste, the fish sauce and lime can hide heat so test slowly.

Q: What should I serve it with? A: Serve over lettuce leaves or cucumber slices, or with sticky rice or jasmine rice. Extra lime wedges and raw veggies on the side make it sing.

Nam Tok Neua Recipe Substitutions and Variations

Beef (skirt, flank, sirloin): swap for ribeye or hanger steak thinly sliced, or try thinly sliced pork shoulder, or for a vegetarian version grill firm tofu or big portobello mushrooms.

Fish sauce: use light soy sauce or tamari with a squeeze of lime, or for a veg option use soy plus a dab of miso or a pinch of powdered seaweed for umami.

Palm sugar: light brown sugar works great, or granulated sugar with a tiny bit of molasses, or honey/maple syrup in a pinch (cut other liquids slightly if you use syrup).

Toasted rice powder (khao khua): make it at home by toasting dry jasmine or sticky rice until golden then grind, or use crushed toasted puffed rice/cereal, or even finely crushed roasted peanuts for crunch.

Pro Tips

1) Use a probe thermometer and pull the steak a few degrees under your target doneness. Resting will finish it, so aim for about 125 F when you take it off if you want it medium rare. This way you wont overcook it and the meat stays juicy.

2) For super clean, thin slices put the cooked steak in the freezer 15 to 20 minutes first so it firms up. Use a very sharp knife and always slice across the grain on a sharp angle. If you cant tell the grain just look for the lines of muscle and cut perpendicular to them.

3) Don’t skip the toasted rice powder technique. Toast the rice in a dry pan until it smells nutty and turns golden, let it cool then pulse it to a coarse sand. Add it last so it keeps some texture, and keep extra on the side to sprinkle on top for crunch.

4) Tame raw shallots and balance the dressing. Thinly sliced shallots can be soaked in cold water for 5 to 10 minutes to remove bitterness, drain well. Taste the dressing and err on the side of too bright not too salty since the meat will soak it up. If it’s too sharp add a pinch of sugar or a splash of water to round it out.

Nam Tok Neua Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a summertime Waterfall Salad of grilled steak and fresh herbs inspired by Thai and Lao nam tok, named for the meat juices that drip onto the charcoal as it cooks.

Servings

servings

Calories

306

kcal

Equipment: 1. Grill or heavy skillet (like cast iron) for searing the steak
2. Tongs for flipping and handling the meat, dont stab it too much
3. Cutting board to rest and slice the steak on
4. Sharp chefs knife to cut thin across the grain
5. Mixing bowl for the fish sauce and lime dressing
6. Whisk or fork to dissolve the sugar and mix the dressing
7. Measuring spoons and a tablespoon for fish sauce lime and sugar
8. Small bowl or spoon for the toasted rice powder and extras
9. Paper towels to pat the steak dry before oiling
10. Instant read thermometer optional to check doneness

Ingredients

1 lb (450 g) beef skirt steak or flank or sirloin, trimmed
1 tablespoon neutral oil (vegetable or peanut) for grilling
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fish sauce
3 tablespoons lime juice (about 2 limes)
1 teaspoon palm sugar or light brown sugar
2 tablespoons toasted rice powder (khao khua)
3 shallots, very thinly sliced
2-3 Thai bird's eye chilies, finely sliced, or 1 teaspoon red chili flakes
3 green onions, thinly sliced
1/2 cup cilantro leaves and tender stems, roughly chopped
1/3 cup fresh mint leaves, roughly torn
Optional: cucumber or lettuce leaves for serving

Directions

Pat the steak dry, rub both sides with the neutral oil, then sprinkle with the kosher salt and black pepper; let it sit at room temp for 10 to 15 minutes so it cooks more evenly.
Heat a grill or heavy skillet until very hot and lightly oil the grates or pan so the meat won't stick.
Grill the steak 3 to 5 minutes per side for medium-rare (times depend on thickness), or until you get a good char and your desired doneness; dont overcook it—nam tok is best a bit pink.
Move the steak to a cutting board and rest 5 to 8 minutes so the juices settle.
While the steak rests, whisk together the fish sauce, lime juice and the palm or light brown sugar until the sugar dissolves; stir in the toasted rice powder to make the dressing.
Add the very thinly sliced shallots, sliced bird's eye chilies (or red chili flakes), sliced green onions, chopped cilantro and torn mint to the dressing bowl; mix and taste, adjust lime or fish sauce if it needs brightness or salt.
Slice the rested steak thinly across the grain into bite sized pieces, about 1/8 to 1/4 inch thick.
Toss the sliced steak into the dressing and herbs so the meat soaks up the juices; give it a gentle but thorough mix so the toasted rice powder coats everything.
Let the salad sit a couple minutes to marry the flavors, then taste once more and add extra chilies, lime or fish sauce if you want it hotter or tangier.
Serve immediately with cucumber or lettuce leaves on the side, and extra herbs or toasted rice powder sprinkled on top; its best eaten right away with sticky rice or plain rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.