Yum Neua

1. 1

   Prepare the Toasted Rice Powder (if making from scratch)

   Place 2 tablespoons of uncooked glutinous (sticky) rice in a dry pan over medium heat. Toast, stirring constantly, for 8-10 minutes until golden brown and fragrant. Be careful not to burn. Let cool completely, then grind in a spice grinder or mortar and pestle into a coarse powder. Set aside.

   Tips:

   • • Store extra toasted rice powder in an airtight container for up to 6 months
   • • Don't over-grind - you want a slightly gritty texture, not a fine powder
2. 2

   Marinate and Prepare the Beef

   Season the beef steak with soy sauce and black pepper on both sides. Let it marinate at room temperature for 15 minutes while you prepare other ingredients. This enhances the beef's flavor and helps with browning.

   Tips:

   • • Choose well-marbled cuts for best flavor and juiciness
   • • Let beef come to room temperature before grilling for even cooking
3. 3

   Grill the Beef

   Preheat a grill pan or charcoal grill to medium-high heat. Grill the beef for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from heat and let rest for 5 minutes. This resting period allows juices to redistribute, keeping the meat tender and juicy.

   Tips:

   • • Don't overcook the beef - medium-rare to medium is ideal for this salad
   • • Resting is crucial - don't skip this step
4. 4

   Slice the Beef

   After resting, slice the beef thinly against the grain. This ensures maximum tenderness. Cut into bite-sized pieces if desired. The beef can be warm or at room temperature for the salad.

   Tips:

   • • Slicing against the grain is essential for tender beef
   • • Thin slices (about 1/4 inch) work best
5. 5

   Make the Dressing

   Using a mortar and pestle, pound the garlic and Thai chilies into a rough paste. Transfer to a small bowl and whisk in fish sauce, fresh lime juice, palm sugar, and sesame oil (if using) until the sugar dissolves completely. Taste and adjust - the dressing should be a perfect balance of salty, sour, spicy, and slightly sweet.

   Tips:

   • • Always taste and adjust the dressing - this is key to great Thai cooking
   • • Start with less chili if unsure about heat level
   • • Fresh lime juice is essential - bottled won't give authentic flavor
6. 6

   Prepare the Vegetables and Herbs

   Thinly slice the shallots and red onion. Halve or quarter the cherry tomatoes. Slice the cucumber into half-moons. Cut green onions and Chinese celery (if using) into 1-inch pieces. Tear or roughly chop the mint and cilantro leaves. If using kaffir lime leaves, stack them and slice into very thin strips (chiffonade).

   Tips:

   • • Keep vegetables crisp by preparing them just before assembly
   • • Don't bruise the herbs - handle gently
7. 7

   Assemble the Salad

   In a large mixing bowl, combine the sliced beef with all the prepared vegetables and herbs. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly. Add the toasted rice powder and toss one final time. The rice powder should be added last to maintain its texture.

   Tips:

   • • Toss the salad just before serving to keep vegetables crisp
   • • Start with 3/4 of the dressing, then add more if needed
8. 8

   Serve

   Transfer the yum neua to a serving platter. Serve immediately while the beef is still slightly warm and the vegetables are crisp. Traditionally served with sticky rice on the side, but also excellent with jasmine rice or as a stand-alone dish.

   Tips:

   • • Serve immediately for best texture and flavor
   • • Garnish with extra mint leaves and chili slices if desired

• •The key to authentic yum neua is balancing the four Thai flavors: spicy (chilies), sour (lime), salty (fish sauce), and sweet (palm sugar). Always taste and adjust.
• •Toasted rice powder (khao khua) is what differentiates authentic Thai beef salad from other versions. It's not optional for true authenticity.
• •Use fresh ingredients - the freshness of lime juice, herbs, and vegetables makes or breaks this dish.
• •Don't overdress the salad. Start with less dressing and add more if needed. You want the ingredients lightly coated, not swimming in liquid.
• •Slice the beef against the grain for maximum tenderness. This is especially important for leaner cuts like flank or skirt steak.
• •Let the grilled beef rest before slicing. This keeps it juicy and tender.
• •The beef can be served warm, at room temperature, or even chilled - all are acceptable.
• •For a more intense flavor, you can add a splash of the beef's resting juices to the salad.
• •If shallots are too strong, soak the sliced shallots in cold water for 10 minutes, then drain and pat dry before using.
• •This salad is best eaten immediately but can be prepped in advance - keep the dressing, vegetables, and beef separate, then toss just before serving.

• •
  som-tam
• •
  sticky-rice
• •
  larb-gai
• •
  tom-yum-goong
• •
  khao-niao
• •
  nam-tok-moo

Yum Neua (ยำเนื้อ) is a beloved dish from Central Thailand, though its roots are deeply connected to Isaan (Northeastern) Thai cuisine where 'yum' style salads originated. The word 'yum' refers to the method of mixing ingredients with a spicy, tangy dressing, while 'neua' simply means beef. This style of salad reflects the Thai philosophy of achieving perfect balance among the four fundamental flavors: spicy, sour, salty, and sweet. Historically, these salads were created as a way to make small amounts of protein stretch further by combining them with abundant fresh herbs and vegetables. The grilling technique adds a smoky depth that complements the bright, fresh flavors of the herbs and lime. In Thailand, yum neua is commonly served at room temperature, making it ideal for the hot climate. It's a popular dish for gatherings and celebrations, often enjoyed with sticky rice and other Isaan specialties like som tam and larb. The addition of toasted rice powder (khao khua) is a distinctive Isaan touch that adds a nutty, toasted flavor and slight crunch - this ingredient is what truly makes the dish authentic.

True authenticity in yum neua comes from several key elements: First, the toasted rice powder (khao khua) is essential - it's made from glutinous rice toasted until golden and ground coarsely. This ingredient adds a distinctive nutty flavor and texture that cannot be replicated. Second, the balance of the dressing is crucial - it should hit all four flavor notes (spicy, sour, salty, sweet) in harmony, not dominated by any single flavor. Third, fresh herbs are non-negotiable - dried herbs won't work. Fresh mint, cilantro, and optionally Thai basil or sawtooth coriander give the salad its characteristic fresh, aromatic quality. Fourth, the beef should be grilled (preferably over charcoal) and sliced against the grain while still slightly warm. Fifth, authentic versions use Thai bird's eye chilies for heat - they have a specific flavor profile beyond just spiciness. Sixth, fish sauce and fresh lime juice (never bottled) provide the salty and sour elements. Palm sugar is preferred over white sugar for its subtle caramel notes. Finally, the salad should be assembled just before serving to maintain the crispness of vegetables and the texture of the toasted rice powder. In Thailand, this dish would typically be eaten with sticky rice, using your fingers to form small balls of rice that are used to scoop up the salad. The combination of warm beef with cool, crisp vegetables and aromatic herbs is what makes yum neua a refreshing yet satisfying dish, perfect for Thailand's tropical climate.