Neua Nam Tok

Name: Neua Nam Tok
Yield: makes 4 servings
Ingredients: 1 to 1 1/2 pounds strip steak, about 1 inch thick; Salt to taste; 1 teaspoon black pepper, or more to taste; 1/4 cup nam pla; 3 tablespoons fresh lime juice; 1 garlic clove, minced; 2 shallots, sliced; 2 small fresh chiles, preferably Thai, stemmed, seeded, and minced, or 2 teaspoons hot red pepper flakes, or to taste; 2 teaspoons sugar; Roughly 4 cups red or green leaf lettuce, chopped; 1 cucumber, peeled if necessary, cut in half lengthwise, seeded (see page 171), and sliced; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves

December 14, 2011

The first time I had this salad—it was in Saigon—I ate so much of it I could barely eat anything else. So, obviously, you can make it as a main course (serve it with rice). Technically, it’s a starter and a great use for leftover steak. For a traditional, unusual, and wonderful Thai version, toss the beef with 1/4 cup Khao Koor powder (page 587) before dressing. For information on nam pla, see page 500.

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