Yam Neua Yaang Nam Tok (ยำเนื้อย่างน้ำตก)

Waterfall Beef

When one grills beef on a barbecue drops of water form on the underside and drop into the fire.  This is the “waterfall” of this dish’s name.  It’s a Isaan-style salad, fragrant with mint and coriander.    Traditionally it is eaten with sticky rice, but it’s great with regular rice, too.  A side plate of raw greens  (cabbage, green beans, herbs) topped with a few ice cubes is traditional too.


350 g beef steak
salt & pepper
a little oil
2 T fish sauce
4 T lime juice
1 t sugar
1/4 t chilli powder
4 Thai shallots, peeled and finely sliced
half a bunch of coriander leaves, coarsely chopped
half a bunch of mint leaves, coarsely chopped

  1. Smear the beef with a little oil, then season with salt and pepper.  Cook it on a barbecue, grill, or in a grill pan until medium-rare.
  2. Leave the beef to rest for 5 minutes.
  3. In a small bowl mix the fish sauce, lime juice, sugar and chilli powder.  Add the sliced shallots.
  4. Slice the beef across the grain into thin slices.
  5. Add the beef to the small bowl and stir.
  6. Served topped with the mint and coriander leaves.

This dish should taste hot, then sour, then sweet.

Resting beef

  1. Often this dish is served on a bed of lettuce leaves.
  2. Most recipes for this dish include toasted rice powder.  This adds texture to the sauce.  To make this, take 3 T of sticky rice (not cooked) and slowly heat in a small, dry pan until golden brown.  Now pound the rice in a mortar until it forms a coarse powder.  About 2 t of the powder is a suitable addition for the quantities given above.
  3. Serves 4 as part of a Thai meal.

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