RECIPE: Nahm Tok (grilled beef salad with chillies and lime)

Recently a friend who spent quite a bit of time in Thailand shared this recipe with me.  It has just the right amount of spice and the lime adds a great taste.  The ingredients can be found at any Asian market.

Nahm Tok

2 lbs boneless beef steak marinated, grilled, then cut into thin bite size slices

1/3 cup chicken broth

1/4 cup fish sauce

1/4 cup freshly squeezed lime juice

1/4 to 1/2 cup water

1 teaspoon sugar

1 teaspoon coarsely ground dried Thai chillies

1 tablespoons finely chopped shallots

3 green onions, thinly sliced crosswise

A handful of fresh cilantro leaves, coarsely chopped

1 – 2 tablespoons roasted rice powder

Sticky rice

Steak Marinade (per pound of steak)

1/4 cup soy sauce

1 tablespoon fish sauce

2 teaspoons sugar

Mix ingredients in shallow bowl or ziplock bag and marinate steak, turning as needed, for 1 to 3 hours before grilling.

Roasted Rice Powder

2 tablespoons uncooked jasmine rice

Roast in skillet over medium high heat until lightly browned.  Crush Thai style with mortar and prestle or in food processor or spice grinder (should be very coarse, not a fine powder by any means)

Instructions

In a medium saucepan, bring the chicken broth to a gentle boil over medium high heat.  Add the grilled and sliced beef and stir to warm.  Remove from heat.  Add the fish sauce, lime juice, water, sugar, chili flakes, shallots, green onions, cilantro, and rice powder.  Mix well.  Serve on a deep serving plate.  Eat with sticky rice.  Serve warm or at room temperature.  Serves 4 to 6.

If you are unsure of the chili spice, try 1/4 tsp at first and gradually increase  to taste.  ENJOY!