Nam-tok-nua Recipe

toast rice

Heat a dry skillet over medium heat. Add 1/4 cup uncooked glutinous or short-grain rice and toast, stirring constantly, until deep golden brown and aromatic, about 6–8 minutes. Watch carefully to avoid burning.

grind

Cool the toasted rice briefly, then grind to a coarse powder using a mortar and pestle or spice grinder. Set aside 2 teaspoons for the dressing and keep any extra for garnish.

Pat the beef dry with paper towels. If using a thicker cut, slice across the grain about 1/4–1/2 inch thick after resting; if you have thin pre-sliced beef, leave as is.

In a bowl, whisk together 2 tbs fish sauce, 1 tbs light soy sauce, 1 tsp sugar and 1 tsp freshly ground black pepper. Add the beef and toss to coat. Marinate at room temperature for 15–20 minutes (do not over-marinate or the fish sauce will dominate).

Preheat grill, grill pan, or cast-iron skillet over high heat until very hot. Brush grill/griddle with 1 tbs vegetable oil to prevent sticking.

Grill the beef in a single layer, in batches if necessary, 1–3 minutes per side depending on thickness and desired doneness. For medium-rare aim for about 2 minutes per side for 1/4–1/2 in slices. Do not overcook; Nam Tok is best with a little pink and juices.

Transfer grilled beef to a cutting board and let rest 3–5 minutes, then thinly slice across the grain into bite-size pieces (if not already sliced). Reserve any juices that collect on the board.

In a medium bowl whisk together 3 tbs fresh lime juice, 1.5 tbs fish sauce, 1/2 tsp sugar, and 1 tsp roasted rice powder. Taste and adjust: it should be bright, salty, slightly sweet, and nutty from the rice powder. Add dried chili flakes (about 1 tsp) or more to your heat preference.

Add the sliced grilled beef (and any reserved juices) to the dressing and toss to coat evenly so the meat absorbs the flavors.

Add thinly sliced red onion (1/2 cup), thinly sliced shallot if using, chopped cilantro (1/2 cup), mint leaves (1/4 cup), and sliced green onions. Toss gently to combine. If using mixed greens as a base, place them on a serving platter and top with the dressed beef mixture.

Sprinkle the top with an additional 1–2 tsp roasted rice powder for texture and toasted chili or extra chili flakes to taste. Serve immediately with lime wedges on the side.

Serve Nam Tok Nua warm or at room temperature. Traditionally it is eaten with sticky rice and fresh vegetables (cucumber, cabbage leaves). Leftovers can be refrigerated up to 1 day; rewarm briefly or serve cold as a salad.