Best 2 Yam Neua Recipes

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Yam Neua, a traditional Thai beef salad, combines the bold and zesty flavors of aromatic herbs, fragrant toasted rice, and tender grilled beef. Originating from Isaan, Thailand's northeastern region, this spicy and refreshing dish is a beloved local specialty that is gaining popularity worldwide. With its distinct blend of textures and flavors, Yam Neua offers a culinary journey that tantalizes the taste buds and leaves you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

YAM NEUA



Yam Neua image

Categories     Salad     Backyard BBQ     Lime     Mint     Beef Tenderloin     Cucumber     Hot Pepper     Grill     Grill/Barbecue     Cilantro     Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 13

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Garnish: fresh coriander sprigs
Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

Steps:

  • Prepare grill (or preheat broiler).
  • Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
  • Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
  • In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
  • Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
  • Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

THAI BEEF SALAD (YAM NEUA)



THAI BEEF SALAD (YAM NEUA) image

Categories     Salad     Beef     Low Carb     Quick & Easy

Yield 8 Servings

Number Of Ingredients 34

For the Steak
1 ½ LB Flank Steak
Peanut Oil, Fine Sea Salt & freshly ground Black Pepper
1 Cup Low Sodium Fat Free Beef Stock
6 TBS Fresh Lime Juice
4 TBS Fish Sauce (Nam Pla)
2 tsp Brown Sugar
½ Cup Thinly Sliced Shallots
Accompaniments
8 Scallions sliced diagonally into ½ " pieces
½ Cup Mint leaves, torn
½ Cup Cilantro Leaves
½ Cup Blanched Bean Sprouts
1 5oz bag of Spring Lettuce mix
Lime Wedges for garnish
Crushed peanuts for garnish
Drizzle of Sesame Oil (Optional)
12 Grape Tomatoes, halved
1 Makrud (Kaffir) Lime leaf, finely sliced (chiffonade)
Pickled Cucumber
2 Hot House or 1 English Cucumber sliced ¼ thick
1 Carrot, peeled and julienned into 1" sticks.
¼ cup Rice (or other 5% acidity) vinegar
2 TBS lime juice
1 TBS Sugar
2 TBS water
2 tsp salt
Table Sauce
5 Cloves of garlic minced
2 TBS lime juice
2 TBS fish sauce
2 TBS water
2 tsp Brown Sugar
5 Thai Bird chilies, sliced

Steps:

  • Prepare Cucumbers Heat vinegar, lime juice, sugar, salt and water to dissolve. Remove from heat and add cucumber and carrot. Refrigerate until ready to use. Make Table Sauce Combine all ingredients in a bowl. Stir and taste after 10 mins to adjust flavors, adding more of each ingredient as desired. Grill Steak Rub steak with oil and liberally sprinkle with salt & pepper. Direct grill over high heat to sear, about 3 mins, turn and grill another 2 mins. Meat should be rare. Remove from grill, tent with foil and let rest while assembling remaining ingredients, about 20 mins. Arrange Accompaniments Toss all ingredients except tomatoes in a large bow and spread over serving platter. To finish Bring stock, lime juice, fish sauce and sugar to a boil in a large stock pot. Remove heat. Add shallots. Slice steak into thin strips at a 45 degree angle across grain. Add any accumulated juices to stock pot. Using tongs, quickly dunk the meat, in batches, into the stock and then add to the platter. Strain cucumbers and carrots and arrange on platter. Dot with tomatoes. Drizzle remaining stock liquid over platter. Sprinkle over peanuts, sesame oil if using and lime leaf shreds. Serve passing Lime wedges and Table Sauce to spike up the flavors.

Tips:

  • Choose the right cut of beef: For a tender and flavorful larb, use a cut of beef that is well-marinated and thinly sliced. Flank steak, skirt steak, or hanger steak are all good choices.
  • Use fresh herbs: Fresh herbs, such as cilantro, mint, and basil, are essential for adding flavor to larb. Be sure to use them liberally.
  • Don't overcook the beef: Larb is best when the beef is cooked quickly and still slightly pink in the center. Overcooked beef will be tough and chewy.
  • Serve larb immediately: Larb is best served immediately after it is made. The flavors will meld together and the beef will stay tender.

Conclusion:

Larb is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. It is a great way to use up leftover beef and it is also a healthy and flavorful option. With its bold flavors and textures, larb is sure to please everyone at your table.

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