Thai Waterfall Beef Salad (Nam Tok Neua)

    • Published October 07, 2025
    • Updated November 02, 2025
    • Author Bell V’Kit
    (0 ratings)
    A Thai beef salad in lime juice, fish sauce, chilies, fresh herbs, and toasted rice powder (khao khua). Balanced and perfect for any occasion.

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    Total : 30 min
    Spice Level : Mild-Medium
    Skill Level : Easy
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    What is Thai Waterfall Beef Salad (Nam Tok Neua)?

    Thai Waterfall Beef Salad (nam tok neua - น้ำตกเนื้อ) is a traditional Thai grilled beef salad from the Isan region. Typically beef is grilled, sliced thin, and tossed with lime juice, fish sauce, chili flakes, toasted rice powder, shallots, and fresh herbs. Then comes the secret touch: toasted rice powder. It adds a nutty crunch and depth that ties everything together. It is often served with sticky rice and fresh vegetables.

    The beauty of this dish is in the balance. There is heat from the chilies, brightness from the lime, freshness from mint and sawtooth coriander, and tender beef with just enough fat to keep it rich and satisfying. It manages to be light and refreshing while still bold enough to stand up to sticky rice and a cold beer.

    Nam tok neua is food made for sharing. A plate of it on the table with a basket of sticky rice and a side of raw vegetables creates a meal that is communal, flavorful, and deeply comforting. No frills, just honest food that hits every taste bud at once.

    I like my beef medium-rare, still juicy and tender. In Thailand you’ll also find it cooked from medium to well done, depending on personal taste. There’s no right or wrong of course.

    Just a note, you can also sear the beef, if you don’t have a grill, as I did for this recipe. The result is just as good!

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

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      Why You'll Love This Dish

      • Perfect flavor harmony – Every bite is a balance of spicy, sour, salty, and just a gentle touch of sweetness.
      • Fresh and fragrant – Mint, shallots, and sawtooth coriander bring brightness and lift, cutting through the richness of the beef and making the whole dish feel light and vibrant.
      • Flexible cooking methods – Don’t have a charcoal grill? No problem. You’ll still get amazing results using a cast-iron or grill pan. The key is a good sear.
      • Protein-rich – High in protein, low in carbs, and packed with fresh herbs and aromatics.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

      Toasted Rice Powder:

      [] 1.5 tbsp uncooked glutinous rice (or jasmine rice)

      Beef:

      []300g beef picanha steak (or sirloin/striploin)
      [] | salt and pepper | (to season)
      [] | 1 tsp neutral oil | (for searing)

      Dressing:

      [] 3 tbsp fish sauce
      [] 3 tbsp fresh lime juice
      [] 1/2 tbsp palm sugar (or use white sugar)
      [] | 1 tsp chili flakes | (adjust to taste)

      Fresh Herbs & Aromatics:

      [] |25g shallot - about 1 large shallot | (thinly sliced)
      [] |2 tbsp fresh mint leaves (loosely packed)
      [] | 10g spring onion |(thinly sliced)
      [] |10g sawtooth coriander (culantro) | (thinly sliced)

      Equipment

      [] Small dry pan or skillet (for toasting rice)
      [] Mortar & pestle (for pounding toasted rice or use a spice grinder)
      [] Charcoal grill
      [] Heavy stainless steel or cast-iron pan (for searing)
      [] Meat thermometer (optional, for precise doneness)
      [] Kitchen scale (for measuring herbs and seasonings precisely)

      Ingredient Highlight: Toasted Rice Powder (ข้าวคั่ว)

      Why Toasted Rice Powder Matters in Nam Tok Neua

      Toasted rice powder is what gives nam tok neua its unmistakable nutty aroma and rustic texture. It’s made by dry-toasting glutinous rice until golden brown, then pounding it into a coarse, sandy powder. This simple step transforms plain rice into a fragrant, smoky seasoning that adds depth and warmth to the salad. Beyond flavor, it gives the dressing body, helping it cling beautifully to each slice of beef. Without toasted rice powder, nam tok would lose its signature earthy richness and texture that defines Isan-style cooking.

      In Thai and Lao cuisine, khao khua is much more than a garnish. It’s a symbol of resourcefulness and care. Just a spoonful brings the essence of charcoal grilling and countryside kitchens to the dish.

      Nutritional & Health Benefits
      • Provides small amounts of fiber and minerals from whole glutinous rice
      • Contains natural antioxidants formed during roasting
      • Adds flavor without oil or sodium; a wholesome way to deepen taste naturally

      Because it’s used in small amounts, toasted rice powder offers richness and texture without heaviness. In Isan tradition, it’s believed to help balance the heat and acidity in spicy salads, creating a dish that feels both bold and grounding.

      Tips Before You Start

      Don’t skip the toasted rice powder

      • It adds depth, texture, and authenticity.

      Choosing Rice

      • Glutinous rice gives a deeper, nuttier aroma and crunchier texture. Jasmine rice works as a substitute if needed.

      Let the Beef Cool

      • Let beef cool slightly for 5-10 minutes before slicing. It allows the juices to settle back in, keeping each slice moist and full of flavor.

      Make the dressing punchy

      • You want bold sour-salty-spicy. Taste and adjust as needed.
      • Balance salty (fish sauce), sour (lime), spicy (chili flakes), and sweet (palm sugar).
      Thai Waterfall Beef Salad (Nam Tok Neua)
      A Thai beef salad in lime juice, fish sauce, chilies, fresh herbs, and toasted rice powder (khao khua). Balanced and perfect for any occasion.
      Servings : 2
      Spice Level : Mild-Medium
      Skill Level : Easy
      Prep : 20 min
      Cook : 10 min
      Total : 30 min
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      Ingredients

      Toasted Rice Powder:

      [] 1.5 tbsp uncooked glutinous rice (or jasmine rice)

      Beef:

      []300g beef picanha steak (or sirloin/striploin)
      [] | salt and pepper | (to season)
      [] | 1 tsp neutral oil | (for searing)

      Dressing:

      [] 3 tbsp fish sauce
      [] 3 tbsp fresh lime juice
      [] 1/2 tbsp palm sugar (or use white sugar)
      [] | 1 tsp chili flakes | (adjust to taste)

      Fresh Herbs & Aromatics:

      [] |25g shallot - about 1 large shallot | (thinly sliced)
      [] |2 tbsp fresh mint leaves (loosely packed)
      [] | 10g spring onion |(thinly sliced)
      [] |10g sawtooth coriander (culantro) | (thinly sliced)

      Equipment

      [] Small dry pan or skillet (for toasting rice)
      [] Mortar & pestle (for pounding toasted rice or use a spice grinder)
      [] Charcoal grill
      [] Heavy stainless steel or cast-iron pan (for searing)
      [] Meat thermometer (optional, for precise doneness)
      [] Kitchen scale (for measuring herbs and seasonings precisely)

      Cooking Instructions



      1. Make Toasted Rice Powder

      [] Place uncooked rice in a dry pan over medium heat.
      [] Toast the rice, stirring constantly, until golden brown and fragrant. Be careful not to let it burn.
      [] Once toasted, remove from heat and let it cool slightly.
      [] Transfer to a mortar and pestle, and pound until it reaches a coarse, sandy texture with some gritty bits for added crunch and aroma.

      2. Cook the Beef

      [] If refrigerated, bring the steak to room temperature at least 30 minutes before cooking.
      [] Season both sides generously with salt and pepper.
      [] Preheat your charcoal grill or a stainless steel pan over medium-high heat until very hot.
      [] Grill or sear the beef for 2–3 minutes per side for medium-rare to medium doneness. Target internal temperatures: Medium Rare: 54–57°C (130–135°F) or Medium: 60–63°C (140–145°F).
      [] Let the beef rest for 5 minutes, then slice thinly against the grain.

      3. Prepare the Dressing

      [] In a mixing bowl, combine fish sauce, lime juice, palm sugar, and chili flakes.
      [] Stir until the palm sugar dissolves.
      [] Add thinly sliced shallots, fresh mint leaves, chopped spring onions, sawtooth coriander, and the toasted rice powder. Mix gently to combine.

      4. Assemble the Salad

      [] Add the sliced steak to the dressing and herb mixture.
      [] Toss everything well until evenly coated.
      [] Taste and adjust the seasoning as needed. The flavor should be a bold balance of spicy, sour, and salty.

      5. Serve

      [] Transfer to a serving plate.
      [] Garnish with extra mint leaves on the side.
      [] Serve immediately as part of a Thai meal with sticky rice and fresh vegetables.

      Did you make this recipe?

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      FAQs

      What cut of beef should I use for Thai Waterfall Beef Salad?

      For a Thai waterfall beef salad - nam tok neua, choose flavorful, tender cuts of beef like picanha, ribeye, sirloin, or flanksteak for the best results, as they grill well and retain moisture.

      What if I don't have a charcoal grill?

      Traditionally, nam tok neua is grilled over hot charcoal, giving the beef its deep, smoky aroma. If you don’t have a charcoal grill, a grill pan or cast-iron skillet on high heat works beautifully to achieve a similar char and flavor.
      Can I make Thai waterfall beef salad with other meats?

      Yes! Nam tok can also be made with pork (nam tok moo) or even grilled chicken. The seasoning stays mostly the same. Just adjust cooking time as needed.
      What makes nam tok different from other Thai beef salads (yum neua yang)?

      Nam tok neua (น้ำตกเนื้อ) and yum neua yang (ยำเนื้อย่าง) are both Thai grilled beef salads, but they differ in character and regional roots. Nam Tok is an Isaan-style dish known for its earthy, smoky flavor and the use of toasted rice powder (ข้าวคั่ว), which gives a nutty aroma and slightly thickened dressing that clings to the beef. Yum neua yang, on the other hand, is a Central Thai version that’s lighter, tangier, and more like a vinaigrette-style salad without rice powder. In short, nam tok feels rustic and bold, made to eat with sticky rice, while yum neua yang is fresher and lighter.
      What’s the purpose of toasted rice powder?

      It’s the heart of the dish, adding nutty aroma, slight crunch, and earthy depth that clings to the beef and thickens the dressing.
      Is nam tok neua supposed to be served warm or cold?

      Warm or room temp is best. Let the beef rest for a few minutes after grilling, then slice and toss with the dressing while still warm so it absorbs all the flavor.
      What do I serve nam tok neua with?

      Nam tok is often served with sticky rice (khao niao) and fresh vegetables like cucumber, cabbage, and long beans. They balance the heat and acidity perfectly.

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