Beef: Nam Tok

posted by Robert in Thailand 09-05-101 8:29 AM

A classicly Issan dish which means "Waterfall." It's often considered an appetizer, but with sticky rice it can be quite filling.

Nam Tok

1 Pound of steak
Hot chili's to taste
1 small red onion, chopped coarsely
2 - 3 cloves of garlic, crushed
6 green onions, the bottoms only
juice of 1 large lime
1/2 teaspoon ground coriander
1 Tablespoons of fish sauce
1 Tablespoon vinegar, I would guess cider vinegar
15 (or so) Mint leaves
Fresh basil leaves
Fresh cilantro leaves

Slice chili's and put in a small bowl with vinegar (use more or less vinegar depending on how many chili's you use.)

Grill the beef until done to your taste, then slice into bite size pieces. Place in a bowl with onion and green onions (which aren’t usually chopped, BTW.) Add the lime juice, mint leaves, fish sauce, coriander, ground chilies and vinegar. Garnish with the basil and cilantro.

Note that Issan people like to take a bite of basil before taking a mouthful of this dish.

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