Traditionally, Yam Neua Yang is made with beef grilled quite well done. But at our Thai Cooking Class in Kamala, Phuket, we let you grill yours rare if you fancy. This recipe is different from the North-Eastern style beef salad (Nam Tok Nua), but equally as easy and tasty!
Ingredients
- 300g beef tenderloin, or your favourite steak
- A pinch of salt & pepper
- 2 garlic cloves
- 1 Tbsp sugar
- 7-9 Thai Bird’s Eye chillies
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
- 50g cherry tomatoes
- 50g cucumber, peeled, cored, sliced
- 20g Thai celery, cut to 2.5 cm
- 20g spring onion, cut to 2.5 cm
- 20g onion, thinly sliced
- 10g coriander leaves
- 5g mint leaves
Directions
- Lightly season the beef with salt and pepper.
- On a hot griddle pan or your regular steak pan, grill the beef to how you like it.
- Take the beef off the pan to rest while making salad dressing.
- Pound 2 garlic cloves with a Tbsp of sugar to almost fine in a mortar, then add the chillies and crush just to break them. The finer you pound the chillies the spicier it will get and it will be quite tricky to fetch them out while you are eating.
- Scoop the mixture out into a bowl. Add lime juice, fish sauce, and stir until the sugar dissolves.
- When ready to serve, slice the beef thinly and transfer to a salad bowl. Add tomatoes, cucumber, spring onion, Thai celery, sliced onion. Pour on the salad dressing and toss gently to just combine.
- Plate the salad and sprinkle with coriander and mint leaves. Serve immediately. Enjoy!
Photos by Frei http://freisdays.com
Follow Frei at https://www.facebook.com/freisdays
