Thai Waterfall Beef Salad, also known as “Nam Tok Neua”, is a celebrated dish from northeastern Thailand (Isan region). The name “Nam Tok” means “waterfall,” which refers to the sizzling sound of meat juices dripping onto the hot grill or pan during cooking. This dish embodies the essence of Thai cuisine—balancing bold flavors of salt, sourness, sweetness, and spice in every bite.
In Isan cuisine, grilled or roasted meats are often the centerpiece of meals, served alongside sticky rice and fresh herbs. “Nam Tok” shares similarities with another famous dish, “larb”, but with a notable difference: while “larb” is made with minced meat, “Nam Tok” is prepared with slices of grilled steak. It is a popular dish to order in Thai restaurants, and it’s also common as street food. It is often enjoyed with “khao niao” (sticky rice) and raw vegetables like cabbage, cucumbers, or lettuce to balance the heat.
The key to a perfect “Nam Tok” lies in its combination of ingredients. The beef, typically sirloin or ribeye, is grilled to perfection—it should be slightly charred on the outside while remaining juicy and tender inside. Once cooked, the steak is allowed to rest before being thinly sliced against the grain, ensuring each bite is tender.
The dressing is a crucial element of this salad. Crafted from fish sauce, freshly squeezed lime juice, palm sugar, and Thai bird’s eye chilies, it offers a well-rounded combination of salty, sour, sweet, and spicy flavors. The fish sauce imparts deep umami, while the lime juice provides tanginess, the palm sugar balances the acidity, and the chilies bring fiery heat.
Fresh herbs, including mint, cilantro, and spring onions, add an aromatic freshness that contrasts beautifully with the smoky beef. These elements make every bite refreshing and lively, enhancing the dish’s complexity. Shallots also contribute mild sweetness and crunch.
A signature ingredient in “Nam Tok” is roasted rice powder (“khao khua”), which is made by toasting sticky rice in a dry pan until golden brown and then grinding it into a coarse powder. This adds a nutty aroma and a slight crunch to the salad, making it an essential component that shouldn’t be skipped.
The preparation time for this dish is relatively short—about 30 minutes—making it a quick yet impressive meal. Whether enjoyed as a light lunch or a flavorful dinner, “Nam Tok Neua” is a vibrant dish that showcases Thailand’s rich culinary heritage.
This salad perfectly encapsulates the Thai philosophy of balanced flavors, making it a dish that is both dynamic and deeply satisfying. It is versatile too—adjust the amount of chilies for more or less heat or replace beef with grilled tofu for a vegetarian-friendly version. Whether you are looking to explore new Thai flavors or recreate a restaurant-quality dish at home, Thai Waterfall Beef Salad is a delightful introduction to the bold and beloved flavors of Isan cuisine.
Thai Waterfall Beef Salad (Nam Tok)
Ingredients
Salad Ingredients
- 1 pound sirloin steak preferably grass-fed for optimal flavor
- ¼ cup roasted rice powder for fragrant texture
- 2 small shallots thinly sliced
- ¼ cup mint leaves fresh and fragrant
- ¼ cup cilantro leaves chopped
- 1 medium cucumber sliced thinly
- 3 stalks spring onions sliced diagonally
Dressing Ingredients
- 3 tablespoons fish sauce quality Thai brand preferred
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon palm sugar can substitute with brown sugar
- 3 small bird’s eye chilies finely chopped
Instructions
- Preparing the Steak – Season the sirloin steak with salt and allow it to reach room temperature. Heat a grill or pan over high heat and sear the steak for about 3-4 minutes on each side or until a desirable medium-rare, registering 54°C (129°F) on a meat thermometer.
- Resting the Steak – Let the steak rest covered loosely with foil for 5 minutes, allowing juices to reabsorb.
- Making the Dressing – In a bowl, combine fish sauce, lime juice, palm sugar, and chopped chilies. Stir until the sugar has dissolved.
- Assembling the Salad – Thinly slice the rested steak against the grain. In a large bowl, toss together the steak slices, shallots, mint, cilantro, cucumber, and spring onions. Pour the dressing over and toss to combine.
- Adding Roasted Rice Powder – Just before serving, sprinkle the roasted rice powder over the salad for a dry, aromatic crunch.