Photograph of the finished Nam tok nua

Thailand · Gỏi bò nướng Nam tok nua

Nam tok nua

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.8 lb
  • Photograph of Toasted rice powder Toasted rice powder 2.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Shallots Shallots 2.8 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce ½ cup

Method

  1. 1 Grill the beef steak over high heat until seared on the outside and still rare on the inside.
  2. 2 Let the meat rest for 10 minutes; the juices that seep out are what give the dish its name.
  3. 3 Slice thinly across the grain and immediately mix with the collected meat juices.
  4. 4 Season with fish sauce, lime juice, and chili powder, then sprinkle with roasted rice powder.
  5. 5 Mix red onions, green onions, and mint leaves together, and serve with sticky rice and fresh vegetables.

With an appliance

  • Oven 35 min

    Replace step 1: Place the beef block on the rack above the 240-degree oven on a preheated grill, cook for 3 minutes on each side, then let it rest for 10 minutes. The center of the meat will be cooked more evenly to a pinkish hue, but without the smoky, burnt edges of direct heat.

Start cooking