Nua Tod & Som Tom Recipe

Cooking Instructions

1. 1

   Prepare the Sticky Rice

   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo or metal steamer for about 20-25 minutes until tender.

2. 2

   Cook the Ribeye

   Season the ribeye steak with salt and black pepper. Heat vegetable oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare, or adjust time to your preferred doneness. Let it rest for a few minutes before slicing.

3. 3

   Prepare the Som Tom Salad

   In a large mixing bowl, combine shredded green papaya, halved cherry tomatoes, dried shrimp, long beans, and crushed peanuts. In a separate bowl, whisk together lime juice, fish sauce, palm sugar, and minced chili. Pour the dressing over the salad and toss well to combine.

4. 4

   Serve

   Plate the sliced ribeye alongside a generous serving of som tom and a side of sticky rice. Enjoy your meal!