Best Yum Nuer (Thai Beef Salad)
Coming from the Midwest, I was fortunate to live in Ann Arbor, Michigan, which I consider a jewel of a medium-sized town because of its unique diversity on all fronts. One of my best clients and great friend, Wendy Frisch, a technical writer, often made an outstanding version of Thai cuisine’s signature protein-packed spicy salad. Unfortunately, upon moving to New York City about a decade ago, I am still dismayed that the few Thai restaurants that serve Yum Nuer don’t make it as well as Wendy did. I’ve made some slight modifications, like adding cherry tomatoes, mostly for color. For me, cooking is always an artistic expression—the serving dish a blank canvas—collaged with shape, color, texture. This dish displays a wide gamut of the chef’s palette for your palate!
Yum Nuer (Thai Beef Salad) Ingredients
Dressing:
1 lemongrass stalk, finely chopped (easy to find at Whole Foods, or an Asian grocery)
2T sugar
3T Thai fish sauce (there is no substitute; Asian grocery is best bet)
juice of 1 lime
1/4 c fresh coriander/cilantro leaves (do not chop)
1/4 c fresh mint leaves (do not chop)
3 cloves minced garlic
Salad:
red onion, thinly sliced
cucumber, thinly sliced
cherry tomatoes, halved
steak, grilled or broiled, medium rare, thinly sliced against the grain
lettuce greens of your choice; a fresh ready-made mesclun salad is convenient
*Only the proportions of the dressing are necessary to achieve my sought-after taste. The quantity of steak and other veggies are up to you. I simply play with it until it “looks good.” The dressing will serve at least four.
Preparation:
Mix lemongrass, lime juice, sugar, fish sauce, cilantro and mint leaves, garlic, onion, cucumber, and tomatoes. Set aside for about 5 to 10 minutes to allow the fresh herbs to wilt.
Fold in lettuce greens to coat thoroughly just before serving. Lay several slices of steak atop each portion.
Plate as desired.
Serves four or more.
Photo courtesy of Jeff Rutzky
