Thai Beef Salad – Yam Nua

A bold, zesty salad of grilled beef, chili, lime, fish sauce, and toasted rice

Yam Nua is a classic Thai spicy beef salad known for its fiery dressing and tender grilled meat. Thin slices of beef are tossed with fresh herbs, shallots, lime juice, fish sauce, and toasted rice powder for nutty crunch. It’s a perfect balance of heat, sour, salt, and umami — a staple in Thai street food and home kitchens.

Grilled beef slices with chili, herbs, and toasted rice

Tender, fiery, and packed with flavor – Thailand’s ultimate beef salad!

Prep Time
15 min

Cook Time
10 min

Total Time
25 min

Servings
2–4

Ingredients

300g beef sirloin or flank steak, grilled medium-rare & thinly sliced
6–10 Thai bird’s‑eye chilies, finely chopped (adjust to heat)
1–2 tsp roasted chili powder (prik bon)
2 shallots, thinly sliced
2 spring onions, sliced
½ cup fresh mint leaves
½ cup fresh coriander (cilantro)
2 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar (or brown sugar)
1 tbsp toasted rice powder (khao khua)

Instructions – Traditional Street‑Fire Style

Step 1: Grill beef over high heat to medium-rare (3–4 min per side). Rest 5 min, then slice thinly against the grain.

Step 2: In a small bowl, mix fish sauce, lime juice, palm sugar, and roasted chili powder. Stir until sugar dissolves. Taste — should be salty, sour, smoky, and fiery.

Step 3: In a large bowl, combine sliced beef, shallots, spring onions, chilies, and half the herbs.

Step 4: Pour dressing over the salad. Toss gently to coat.

Step 5: Add toasted rice powder and remaining herbs. Toss again.

Step 6: Serve immediately on a platter. Garnish with extra rice powder and lime wedges.

Pro Tips – Make Your Own:

1. Roasted Chili Powder (Prik Bon):
Heat a dry skillet over medium. Add 10–15 dried Thai chilies (stems removed). Toast 2–3 min, shaking often, until dark and smoky (don’t burn). Cool, then grind into a coarse powder using a mortar or spice grinder. Store in an airtight jar — lasts 3 months.
2. Toasted Rice Powder (Khao Khua):
In a dry pan over medium heat, add 2–3 tbsp uncooked glutinous or jasmine rice. Stir constantly 5–7 min until deep golden and nutty. Cool, then grind coarsely. Store in a jar — lasts 1 month. Adds signature crunch to Yam Nua and Som Tam!