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Yum Nua – Grilled Beef Salad Recipe

Yum Nua - Grilled Beef Salad Recipe

Yum Nua – Grilled Beef Salad Recipe

This salad is an ideal way to use up any leftover roast or grilled beef. Lamb may also be substituted for a delightful variation on this classic dish. Lettuce is often added to this dish although in Thailand it is often served mainly with cucumber, Chinese celery and herbs (mint and coriander leaves).

Ingredients :

  • 1 lb (450 g) beef sirloin or leftover roast or steak
  • 1 tablespoon uncooked long grain or jasmine rice
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced Chinese celery
  • 1 large tomato or 6 cherry tomatoes, sliced
  • 5-7 shallots, thinly sliced
  • 1/2 cup mint and coriander leaves (cilantro) to garnish
  • Small head of lettuce (optional), washed and torn


  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 3 teaspoons sugar
  • 1/2 teaspoon crushed dried chilies or ground red pepper

Method :

  1. If using uncooked beef fillet, sear, chargrill or roast the beef to taste, then slice thinly and set aside.
  2. Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside.
  3. Mix all the Dressing ingredients in a large mixing bowl. Add the sliced beef, cucumber, Chinese celery, tomato wedges and shallots to the bowl and toss to coat. Add the lettuce (if using) and toss again.
  4. Transfer to a serving dish and serve garnished with the roasted rice, mint and coriander leaves (cilantro).

Serves 4
Preparation time 20 mins
Cooking time : 10 mins

Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Yam Woon Sen – Glass Noodle Salad Recipe”