Neua Nam Tok Vietnamese Grilled Beef Salad
Savor the bold, zesty flavors of Neua Nam Tok, a vibrant Vietnamese Grilled Beef Salad that's as refreshing as it is satisfying. This quick and easy dish pairs tender slices of perfectly grilled beef steak with a bright medley of fresh herbs like mint and cilantro, crisp cucumbers, and juicy cherry tomatoes. The star of the dish is the tangy, umami-packed dressing, a harmonious blend of fish sauce, lime juice, and Thai chili powder that adds a fiery kick. Finished with a sprinkling of roasted rice powder for a delightful crunch and nutty aroma, this salad strikes the perfect balance between savory, tangy, and spicy. Ideal as a light meal or impressive appetizer, this crowd-pleaser comes together in just 30 minutes, making it a go-to recipe for busy weeknights or lively dinner parties.
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Recipe Information
Ingredients
- 450 grams Beef steak (sirloin or flank)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 teaspoon Sugar
- 1 teaspoon Thai chili powder
- 3 medium Shallots, thinly sliced
- 1 cup Fresh mint leaves
- 0.5 cup Fresh cilantro, chopped
- 2 stalks Green onions, finely sliced
- 1 medium Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 2 teaspoons Roasted rice powder
- 2 teaspoons Vegetable oil
Instructions
1. Preheat a grill or grill pan over medium-high heat.
2. Rub the beef steak with vegetable oil and season lightly with salt and pepper.
3. Grill the beef for 3-4 minutes per side for medium-rare or adjust the timing to your desired level of doneness. Remove the beef from the grill and let it rest for 5-10 minutes.
4. While the beef is resting, prepare the dressing by whisking together the fish sauce, lime juice, sugar, and Thai chili powder in a small bowl.
5. Thinly slice the rested beef against the grain into bite-sized pieces.
6. In a large mixing bowl, combine the sliced beef, shallots, mint leaves, cilantro, green onions, cucumber, and cherry tomatoes.
7. Pour the dressing over the salad and toss gently to combine.
8. Sprinkle the roasted rice powder over the salad and give it one final toss to incorporate.
9. Transfer the salad to a serving platter or individual plates and serve immediately.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
