Yam Nua

Name: Yam Nua
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g flank steak — grilled; 1 shallot — sliced; 2 tbsp lime juice; 2 tbsp fish sauce; 1 handful mint and cilantro; 1 tsp toasted rice powder; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Yam Nua, a beloved Thai grilled beef salad, is a staple in many Thai homes, bringing warmth to the table with every serving. Traditionally, it's a dish enjoyed on special occasions or family gatherings, where the robust flavors of the beef meet the freshness of herbs. This home-style version captures the essence of Thai culinary practice, reflecting the intuitive cooking methods passed down through generations.

The salad is a vibrant interplay of tender flank steak, thinly sliced shallots, and a bright dressing of lime juice and fish sauce. Fresh mint and cilantro lend their aromatic touch, while toasted rice powder adds a subtle nuttiness. Each bite delivers a harmonious balance of salty, tangy, and savory notes, inviting diners to savor the dish communally, as intended.

Ingredients

400 gflank steak — grilled
1shallot — sliced
2 tbsplime juice
2 tbspfish sauce
1 handfulmint and cilantro
1 tsptoasted rice powder
to tastefine sea salt

Method

Begin by preparing the flank steak. Pat it dry with paper towels to ensure a good sear. Season both sides generously with fine sea salt. Preheat a grill pan or a heavy skillet over high heat until it is very hot. Place the steak on the pan and cook for about 3-4 minutes on each side, until the outside is nicely browned and the inside is medium-rare. Let it rest on a cutting board for at least 5 minutes before slicing.
While the steak rests, thinly slice the shallot and place it in a large mixing bowl. Add 2 tablespoons of lime juice and 2 tablespoons of fish sauce to the bowl. Stir to combine, allowing the shallots to marinate and soften slightly in the acidic mixture.
Once the steak has rested, slice it thinly against the grain to ensure tenderness. Add the sliced steak to the bowl with the shallot mixture. Tear a handful of mint and cilantro leaves and add them to the bowl.
Sprinkle 1 teaspoon of toasted rice powder over the salad. This will add a nutty flavor and a slight crunch. Toss everything together gently, ensuring that the steak slices remain intact and are well-coated with the dressing.
Taste the salad and adjust the seasoning if necessary, adding more lime juice or fish sauce to balance the flavors. Serve the Yam Nua immediately, allowing the freshness of the herbs and the warmth of the steak to complement each other. Enjoy with bread, if desired, to soak up the flavorful juices.