© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
|The picture to the left is Yam Nuea at a the Sugar Hut restaurant in Pattaya, Thailand. It is very common to include cucumber in the salad. Thin slivers of onion, or slices of shallots go well with the blend of tastes. In each bite, you get the saltiness from the nam pla, the sourness from nam manao (lime juice), the heat from prik pon (Thai roasted chile, ground or powdered). Adding mint and lemon grass takes it over the top! I usually use fresh serrano chiles and prik pon to provide the heat. I start with the serrano, and to taste, bring the heat up to the desired taste with prik pon. I also blend in a little palm sugar when I make Yam Nuea to include a faint taste of sweetness to round out the flavors of the dish|
Sometimes I don't mix the cucumbers with the salad. Instead, I line the serving plate with lettuce leaves, then form a ring of sliced tomato and cucumbers around the edge of the plate, and spoon the salad in the middle of the tomato and cucumber ring.
2 garlic cloves, minced
1 teaspoon black peppercorn
1 tablespoon fresh coriander roots
½ teaspoon salt
2 teaspoons vegetable oil
1 pound flank or flatiron steak, trimmed
3 Sm firm tomatoes
1 bermuda onion, cut into ¼inch slices
1 sheet heavy-duty aluminum foil (8 inches by 18 inches)
1 head red-leaf lettuce
1 teaspoon ground dried shrimp with chiles (optional)
2 garlic cloves, chopped
2 red serrano chiles, sliced
2 green serrano chiles,sliced
1 tablespoon roasted chile sauce (nam prik pao)
3 tablespoons nam pla
5 tablespoons lime juice
2 teaspoon sugar
¼ cup coarsely chopped fresh mint
¼ cup fresh cilantro leaves, coarsely chopped
Pound garlic, peppercorn, coriander root and salt into a paste. Add oil and mix together. Rub the garlic mixture over the beef and marinate for 30 minutes. Broil or grill beef until medium rare. Slice into 2 inch by ¼ inch strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and add to the beef. Evenly spread the sliced onions on ½ of the sheet of foil. Fold in half, seal the edges to form a flat parcel. Place directly on top of a medium-high stove burner for 1 minute—it should make sizzling sounds. Turn over and cook for about 30 seconds longer until charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter with the large lettuce leaves. Shred remaining leaves and scatter them on top.
To prepare the dressing:
In a hot, ungreased skillet, toast optional ground dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice and sugar; stir together until dissolved. Cool. Add beef mixture, mint and coriander to wok; toss together gently. Pour mixture over lettuce.
Serve at room temperature.