Thai Beef Salad Nam Tok Nuea

And finally made it myself: Thai Nam Tok Nuea ( ) — Waterfall Beef Salad — one of my favorite salads. Why this dish is called “waterfall” is not entirely clear. It supposedly has something to do with the waterfall-like sounds that occur when the meat is on the grill and the juices drip out.

I didn’t hear any of that, since I prepared the meat in the oven using the grill function. My personal interpretation is that the preparation alone makes your mouth water enough to fill a waterfall.

Preparation

First, coarsely grind the peppercorns in a mortar and mix together with the fish sauce and a splash of water in a shallow bowl. Place the steak in the marinade, turn it a few times, and let it rest in the refrigerator for one to two hours.

Next, preheat the oven grill function to 180°C (356°F) — anyone with access to a real grill is of course even better off — and grill the meat on both sides for seven to eight minutes each, until it starts to blacken slightly at the edges.

Afterwards, place the meat on a plate or a cutting board with a groove to catch the juices, and let it cool slightly.

Meanwhile, cut the shallot and Thai chilies into thin rings and pluck the coriander leaves from their stalks.

Then slice the meat into thin strips and transfer it together with the drip juices into a shallow bowl. Add the soy sauce, lime juice, chilies, and shallot and mix everything well.

Finally, sprinkle with rice powder, garnish with coriander leaves, and serve immediately.