Bright, bold, and better than anything you'll order in a restaurant
Thai beef salad — yam nua — is one of the most vivid, flavourful salads in the world. Thinly sliced cooked beef dressed in lime, fish sauce, chilli, and toasted rice powder, scattered with fresh mint and coriander. The key is to cook the beef to medium-rare and slice it very thin. The round, when treated correctly, is ideal — its clean, lean flavour lets the dressing take centre stage without competing.
Make the toasted rice powder: dry-toast raw jasmine rice in a pan until golden, then grind finely. Set aside.
2 tbsp toasted rice powderWhisk together all dressing ingredients. Taste — it should be sharp, salty, and slightly sweet.
4 tbsp lime juice3 tbsp fish sauce1–2 tsp chilli flakes1 tsp sugarBring the round steaks to room temperature. Pat dry and season.
460g round steaksCook in a screaming hot pan for 2–3 minutes per side for medium-rare. Rest for 5 minutes.
Slice as thinly as possible against the grain.
Combine the warm beef slices with the red onion, spring onion, tomatoes, and dressing. Toss to coat.
1/2 red onion4 spring onions4 cherry tomatoesAdd the mint, coriander, and chilli. Toss gently.
mint leavesfresh coriander1 long red chilliScatter with toasted rice powder immediately before serving.
2 tbsp toasted rice powderServe over or alongside lettuce leaves, with extra lime on the side.
baby cos or butter lettuceIn every beef share — Round (~460g)
💡 The dressing should be aggressively seasoned — more lime and fish sauce than feels comfortable. The fresh herbs and rice balance it. Taste and keep going until it makes your lips tingle.
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