Nam Tok Neua (“Waterfall” Beef Salad) – Bright, Spicy, and Herby Thai Favorite

Nam Tok Neua is the kind of dish that wakes up your senses. Tender slices of beef are tossed with lime, fish sauce, fresh herbs, and a punch of chili. It’s bold but balanced, with a toasty aroma from ground rice that sets it apart.

If you love Thai flavors that are bright and zesty, this salad hits all the right notes. It’s quick enough for a weeknight but impressive enough for guests.

What Makes This Special

This dish comes from the Isaan region in northeastern Thailand, where food is fresh, punchy, and full of character. The name “waterfall” refers to the sound of sizzling meat juices hitting the grill.

That slight smokiness, paired with herbs and lime, creates a layered flavor that’s both refreshing and satisfying. It’s served warm or at room temperature, which makes the beef stay juicy and the herbs stay vibrant.

One key ingredient sets it apart: khao khua, or toasted rice powder. It adds a nutty aroma and a gentle crunch that ties everything together.

Once you try it, you’ll want it on everything from salads to soups.

Ingredients

• 1 lb (450 g) beef steak (sirloin, flank, or ribeye works well)
• 1–2 tablespoons neutral oil (for grilling or pan-searing)
• 3 tablespoons lime juice (freshly squeezed)
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar or light brown sugar (optional but recommended)
• 1–2 tablespoons Thai chili flakes (prik bon), or to taste
• 2–3 tablespoons toasted rice powder (khao khua)
• 1 small red onion or 3–4 shallots, thinly sliced
• 2–3 scallions, thinly sliced
• 1 cup fresh mint leaves
• 1/2 cup cilantro, roughly chopped
• Optional: a handful of culantro (sawtooth herb), sliced
• 1–2 tablespoons roughly chopped toasted rice for extra crunch (optional)
• For serving: cucumber slices, lettuce leaves, and sticky rice
• Pinch of kosher salt and black pepper

To Make Toasted Rice Powder (if you don’t have it)

• 1/3 cup uncooked glutinous rice (or jasmine rice in a pinch)
• 1–2 kaffir lime leaves (optional)

Instructions

1. Make the toasted rice powder. Heat a dry skillet over medium. Add the uncooked rice (and kaffir lime leaves if using). Stir frequently until the rice turns golden brown and smells nutty, 7–10 minutes.

   Cool, then grind to a coarse powder using a spice grinder or mortar and pestle.

2. Prep the beef. Pat the steak dry and season lightly with salt and pepper. Brush with a little oil.
3. Cook the steak. Grill or pan-sear over medium-high heat to your preferred doneness. Aim for medium-rare to medium (about 125–135°F / 52–57°C) for tender slices.

   Let it rest for 5–10 minutes.

4. Slice the beef. Cut thinly against the grain. Keep the slices bite-sized so they mix well with herbs and dressing.
5. Mix the dressing. In a bowl, whisk together lime juice, fish sauce, sugar, and chili flakes. Taste and adjust: you want a bold balance of sour, salty, and spicy with a hint of sweetness.
6. Toss the salad. In a large bowl, combine the sliced beef, red onion, scallions, mint, cilantro, and culantro if using.

   Sprinkle in the toasted rice powder and pour over the dressing. Toss gently until everything is evenly coated.

7. Adjust and serve. Add more lime or chili if needed. Serve right away with lettuce leaves, cucumber, and warm sticky rice.

   For extra texture, sprinkle a little more toasted rice on top.

Storage Instructions

Nam Tok Neua is best eaten fresh because the herbs and rice powder lose their texture over time. If you have leftovers, store the beef and dressing separately from the herbs. Keep in airtight containers in the fridge for up to 2 days.

Refresh with extra lime and fresh herbs before serving. Avoid freezing, as the texture becomes grainy and the herbs will wilt.

Why This is Good for You

• Protein-rich: Lean beef provides iron, zinc, and B vitamins.
• Herb-forward: Mint and cilantro add antioxidants and freshness without heavy calories.
• Balanced flavors, lighter load: The dressing delivers big taste with minimal oil.
• Customizable heat: Chili supports metabolism and adds a clean, spicy kick.
• Gluten-free by nature: As long as your fish sauce is gluten-free, you’re set.

Pitfalls to Watch Out For

• Overcooking the beef: It can turn tough. Aim for medium-rare to medium and slice against the grain.
• Skipping the rest time: Cutting too soon drains the juices.

  Resting keeps the meat tender.

• Too much rice powder: It can make the salad gritty. Use enough to add aroma and light body—don’t overdo it.
• Wilted herbs: Mix the herbs in just before serving so they stay bright and lively.
• Unbalanced dressing: Taste and tweak. If it’s too salty, add lime.

  Too sharp? Add a pinch more sugar.

Variations You Can Try

• Chicken version: Swap beef for grilled boneless chicken thighs. Slice thin and toss the same way.
• Pork version: Use grilled pork shoulder or collar; the slight fattiness works beautifully.
• Lean and bright: Use sirloin or flank if you prefer less fat.

  Slice extra thin.

• Mild heat: Use fewer chili flakes or swap for fresh red chilies so you can control the kick.
• Extra herbs: Add Thai basil for a different aroma, or increase mint for a cooling finish.
• Citrus twist: Replace part of the lime juice with a splash of calamansi or yuzu for a different brightness.
• Low-sodium: Use a light fish sauce and balance with more lime and herbs.

FAQ

What cut of beef works best?

Flank, sirloin, or ribeye all work well. Flank is lean and best when sliced thin, sirloin strikes a good balance, and ribeye gives you extra richness. Choose based on your preferred texture and fat level.

Can I make it without fish sauce?

Fish sauce is traditional and adds depth.

If you need a substitute, use soy sauce with a splash of anchovy paste or a little miso for umami. For a fish-free option, try a light soy plus a touch of rice vinegar and a pinch of salt.

Is toasted rice powder essential?

It’s a signature element. It adds aroma and a subtle crunch that defines the dish.

If you must skip it, the salad will still taste good, but it won’t be a classic Nam Tok.

How spicy should it be?

It’s meant to have a noticeable kick, but you’re in control. Start with 1 teaspoon of chili flakes and build from there. If you overshoot, add more lime and a pinch of sugar to soften the heat.

Can I prepare parts of this ahead?

Yes.

Make the toasted rice powder and dressing a day ahead. Slice the onions and herbs shortly before serving for the best texture. Cook and slice the beef just before tossing.

What should I serve with it?

Sticky rice is the classic partner.

Lettuce leaves and cucumber keep things crisp and cooling. It also pairs well with grilled vegetables or a simple jasmine rice if you prefer.

How do I keep the beef tender?

Choose a good cut, don’t overcook it, let it rest, and slice against the grain. A quick sear over high heat locks in juices, and resting ensures they redistribute.

Can I use leftover steak?

Absolutely.

Slice it thin and warm it slightly so it mixes well with the dressing. Taste and adjust the seasoning since leftovers can be more seasoned or smoky.

Wrapping Up

Nam Tok Neua is bright, bold, and incredibly satisfying without being heavy. With a few key ingredients—lime, fish sauce, fresh herbs, and toasted rice—you can bring Thai street-food energy to your table.

Keep the beef tender, the herbs fresh, and the flavors balanced. Serve it with sticky rice, and you’ve got a dish that’s hard to stop eating. Once you master the basics, it’s easy to make it your own.