📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Nam Tok (‘waterfall’) takes its name from the sound and sight of the juices running from resting beef into the hot pan — a dramatic, evocative description for one of Isan cuisine’s finest dishes. Similar to Laap, it uses toasted rice powder, but the beef is grilled whole then sliced rather than minced, giving a completely different texture and presentation.
What You’ll Need
Servings: 3 servings
Calories: 360kcal
Ingredients
- 500 g beef rump or sirloin steak
- 2 tbsp toasted rice powder
- 4 shallots finely sliced
- 2 tbsp dried chili flakes
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 large handful mint
- 1 handful coriander
- 3 kaffir lime leaves finely sliced
- 1 stalk lemongrass finely sliced
Instructions
- Grill beef to medium — do not overcook. Rest 8–10 minutes.
- Slice thinly against the grain.
- In a bowl, combine lime juice, fish sauce, and chili flakes.
- Add warm beef slices — toss immediately.
- Add shallots, lemongrass, kaffir lime, and toasted rice powder.
- Fold in mint and coriander.
- Serve immediately with extra lime wedges.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 42g | Fat: 18g | Fiber: 1g
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Health Benefits
- Resting beef redistributes its natural juices, which carry myoglobin, a source of easily absorbed iron.
- Raw shallots contain allicin and quercetin, compounds studied for their antioxidant properties.
- Mint and coriander provide aromatic oils valued for their antimicrobial qualities.