Nam tok in Thai means waterfall. I have no idea why it’s called waterfall, but it’s yummy.
What you need:
- 200g beef steaks – preferably with fat marble, about 1 inch thick
- 2 Tbsp shallots, finely sliced
- 2 Tbsp mint leaves, chopped
- 2 Tbsp spring onions, finely sliced
- 1-2 tsp chilli powder
- 3-4 Tbsp fish sauce
- 2-3 Tbsp lime juice
- 1/2 tsp sugar
- 2 tsp raw rice
- On a pan, dry-roast the raw rice on low heat until brown. Cool. Grind.
- Sear the beef steaks about 1 min each side. Do not overcook. Rest for 10 mins.
- Once the beef has rested, slice them thinly, about 1/2 cm thickness.
- Put sliced beef and any beef juice left over in a small pot. Heat over the flame for 15 seconds (or longer if it’s still too raw for your liking). We just want the meat to be warm as it’s been resting. Take off heat
- Add 3 Tbsp fish sauce + 2 Tbsp lime juice + sugar + chilli powder. Mix well. Taste. Add more seasoning as required.
- Add shallots + mint leaves + spring onions + roasted rice. Mix well. Taste again.
- Serve with steamed rice or steamed sticky rice.