Nam Tok

Ingredients

• 1 lb hanger steak ((or beef merlan))
• 1 tablespoon ground black pepper
• 3 tablespoons light soy sauce
• 2 tablespoons khao khua ((Thai grilled rice powder))
• 3 tablespoons fish sauce
• 1 teaspoon sugar
• 1 tablespoon Thai chili flakes ((or more to taste))
• 3 tablespoons lime juice ((or more to taste))
• 6 small shallots (, thinly sliced)
• 2 spring onions (, finely chopped)
• 2 tablespoons cilantro (, finely chopped)
• Mint leaves ((for garnish))
• Grill ((or barbecue))

Instructions

1. 1

   Place the chilled piece of beef in a bowl, add the soy sauce and pepper and marinate for 1 hour at room temperature.

2. 2

   After marinating, grill the beef on a grill or barbecue, over high heat, for about 6 to 8 minutes per side (depending on its thickness). The meat should be pink on the inside.

3. 3

   Once the beef is grilled, place it in a dish, let it rest for 5 minutes, then slice into thin strips.

4. 4

   In a large bowl or salad bowl, place half the grilled beef and its juices, and add half the khao khua, fish sauce, sugar, chili flakes, lime juice, shallots, spring onions and mint leaves.

5. 5

   Gently mix all the ingredients, then taste. The meat should be sour, salty and well spiced to taste. Add more lime juice or fish sauce if needed.

6. 6

   Repeat for the second bowl with the other half of the ingredients. Serve with sticky rice.