Photograph of the finished Yam nuea yang

Thailand · Gỏi bò nướng kiểu Thái Yam nuea yang

Yam nuea yang

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 2.8 lb
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Lime Lime 8
  • Photograph of Green bird's eye chillies Green bird's eye chillies 20
  • Photograph of Palm sugar Palm sugar 2.5 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Cucumber Cucumber 1.1 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Herbs Herbs 4.9 oz
  • Photograph of Sticky rice Sticky rice 2.8 oz

Method

  1. 1 Marinate the beef with a little fish sauce for 30 minutes, then let it come to room temperature.
  2. 2 Grill over high heat for 3 minutes on each side until the center is still pink.
  3. 3 Let it rest for 8 minutes, then slice it thinly across the grain, reserving the juices that have seeped out.
  4. 4 Adding the meat juices to the dressing is a trick to make the salad richer; omitting it will ruin the sweetest part.
  5. 5 Roast the glutinous rice and then grind it into a coarse powder.
  6. 6 Mix the beef slices with a lime-chili fish sauce, red onion, cucumber, and herbs, then sprinkle with roasted rice flour.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 10 cm above the grate, for 6 minutes, flipping at the 3rd minute; the smoky flavor is key to this dish.

Start cooking