Craving a bold, flavorful Thai dish? Nam Tok Neua (เนื้อย่างน้ำตก 泰式燒牛肉沙律), also known as Thai Grilled Beef Salad, is a perfect balance of smoky, tangy, and spicy flavors.
想吃一道滋味十足、夠惹味的泰菜嗎？這道 Nam Tok Neua（เนื้อย่างน้ำตก／泰式燒牛肉沙律），又叫 Thai Grilled Beef Salad，集合了炭香、酸香和微辣，味道層次分明，吃一口就停不下來，非常適合夏天或想換換口味的時候做給家人朋友嚐。
What is Nam Tok Neua?
在泰國，น้ำตก（Nam Tok）意思是「瀑布」，形容燒牛排時，肉汁滴落炭火發出滋滋聲的畫面。這道來自泰國東北（Isan）的經典牛肉沙律，結合了香料、酸辣、炭香與脆米的多重層次，是一道非常有生命力的家常菜。
Photo Source : https://www.scb.co.th/en/personal-banking/stories/life-style/travel-phitsanulok
做法簡單，但味道非常濃烈開胃。牛肉建議保留半熟，切片後拌入酸辣汁與香草，配合烤米碎的口感，非常適合夏天令人開胃的一餐。
不論是單吃當沙律，還是搭配糯米飯一起吃，這道正宗泰式燒牛肉沙律都非常容易在家做到。只要跟著這個簡單的步驟做，30 分鐘內就能端上一道有餐廳水準的 Nam Tok Neua，保證酸香開胃，讓人一口接一口停不下來！
如果用和牛或肉質較嫩的 Rib-eye（肉眼扒），我通常會煎到 rare 到 medium rare（三至五成熟），這樣肉質最多汁。其他部位的牛扒，我就會做至 medium（七成熟）比較剛好。但如果是煮豬肉，記得一定要全熟才安全；羊排或鴨胸的話，我反而很推薦做 medium rare，口感最嫩最多肉汁。
這道燒牛肉沙律（Nam Tok Neua）最迷人之處，就是滿滿的肉汁和調味汁在口裡一起爆開，鮮味十足、層次豐富。在蘇格蘭的家裡，我有時會配一碗簡單的青菜沙律，或者水煮小薯仔一起吃；但每次回泰國，我一定要搭配糯米飯，或者來一碗熱騰騰的茉莉香米飯，才算真正過癮！
We called it "น้ำตกเนื้อ" - Nam Tok Neua
"Neua" is beef
"Nam Tok" means waterfall, also describing the sound of grilling meat
"Nam Tok" is the cooking style of Laos / Issan people making the sauce.
✅ Key Ingredients: Grilled beef, lime juice, fish sauce, roasted rice powder, shallots, mint leaves
✅ Flavors: Smoky, tangy, slightly spicy
✅ Best Served With: Sticky rice or fresh lettuce wraps
This dish gets its name from the Thai word Nam Tok (น้ำตก), meaning "waterfall," referring to the sizzling juices dripping from the beef as it grills.
Traditionally made with grilled beef, fresh herbs, lime juice, fish sauce, and roasted rice powder, Nam Tok Neua is a must-try for lovers of Thai cuisine. It’s refreshing yet hearty, making it an excellent dish for warm weather or a light, protein-packed meal any time of year.
Whether you serve it on its own or alongside sticky rice, this authentic Thai recipe is incredibly easy to make at home. Follow this simple step-by-step guide to create a restaurant-quality Nam Tok Neua in just 30 minutes!
I prefer to cook my steak rare to medium rare if I am having Wagyu or Rib-eye. For the other part of beef steak, I usually have it medium. But if you are cooking pork, please make sure it is well done. For the lamb chop & duck breast, medium rare would have a perfect result. This dish is full of flavor & umami. It bursts into my mouth with the juicy and the sauce. In Scotland, I love to serve with green salad or sometimes with poached potatoes. But when I go back to Thailand, I would definitely serve it with stick rice or a bowl of warm Jasmine rice.
Ingredients 主要材料
這道菜的靈魂就是這個『Nam Tok』醬汁！基本的黃金比例一定要有魚露（帶來鹹鮮味）、糖（平衡甜味）、青檸汁（增添酸度）和辣椒（帶點辛香）。我外婆的做法裡還會特別加一點羅望子汁，味道層次更豐富，酸味也更圓潤自然。 羅望子汁在亞洲超市或泰國雜貨店很容易買到，沒有的話，也可以用多一點青檸汁替代，風味會比較清爽。
The highlight of this recipe is the "Nam Tok" Sauce. It must consist of Fish Sauce (Salty & Umami), Sugar (Sweetness), Lime Juice (Sour) & Chili (Spicy). From my granny's recipe, we will add Tamarind Juice to enhance the flavor and make the different level of acidity.
烤粉碎 Khao Khua
泰式涼拌和瀑布牛肉一定要加一點『烤米碎』（Khao Khua），吃起來才有那種微微焦香和顆粒感。做法是把生糯米用中小火慢慢炒到金黃色，再用研磨器磨碎。外面買得到即用裝，也可以自己炒，更香更新鮮！ 保存時要放在密封罐裡，避免受潮，也可以一次多炒一些備用。
Khao Khua (Toasted Sticky Rice Powder) is a must for Thai salads and Nam Tok. It adds a nutty, toasty aroma and slight crunch to the dish. You can make it by dry-toasting raw sticky rice over medium-low heat until golden brown, then grinding it into a coarse powder. Pre-made versions are available at Asian stores, but homemade is always more aromatic and fresh!”
牛排 Beef Steak
蘇格蘭，這邊買和牛其實不算太貴，但肉質很好，油花也漂亮。你可以用當地買得到的牛排都沒問題，我自己最愛選肉眼扒（Rib-eye），因為油花分布均勻，煎出來肉質軟嫩、入口即化。如果不吃牛肉，也可以換成豬肉、雞胸肉或鴨胸，味道一樣美味。
Since I live in Scotland, the Wagyu beef steak is not expensive but premium quality. You can use any steak that you could get from your country. I love rib-eye for the marbling of fat which melt in your mouth. You can also replace beef to pork / chicken / duck breast per your preference.
魚露 Fish Sauce
魚露是正宗泰菜（或伊善菜）裡很常見的調味料。因為泰國東北部（伊善地區）離海不近，反而靠近河流，當地人常用小江魚（小鯷魚）發酵來製作魚露。加上天氣炎熱，發酵過程很自然，魚露不只帶來鹹香，還有滿滿的鮮味（Umami），是靈魂所在。
Fish Sauce - You will find fish sauce is commonly use in an authentic Thai (or Issan) dish. Because the location, we are not close to the sea, the little anchovy is easily caught from the river, the hot weather are perfect for fermentation, so Fish Sauce is much easy to have in Middle or Northern Eastern Thailand. The fish sauce is not just giving the savory flavor but also the Umami.
青檸汁 Lime Juice
小顆、圓形的泰式青檸汁多汁又夠酸，英國超市也買得到類似的。如果買不到青檸，也可以用黃檸檬、白醋或蘋果醋替代，味道會比較清爽。
The small & round shape lime which are juicy and easily found in the UK supermarket. If not, you can also replaced by the Yellow Lemon or White Vinegar or Apple Vinegar.
辣椒 Chili
辣椒 — 我自己習慣用大紅辣椒，顏色漂亮也帶點微辣。如果喜歡更刺激，可以換成泰式小米椒（bird’s eye chili），辣度更夠勁！
I am using the large red chili. You can also use the bird's eye for more hot and spicy.
天然庶糖 Brown Sugar
糖 — 這道菜基本上用砂糖、蔗糖、椰糖或棕櫚糖都可以，看你手邊有什麼都行，味道不會差太遠。Brown Sugar - any sugar (white sugar, cane sugar, palm sugar or coconut sugar)
羅望子 Tamarind
羅望子汁 — 我媽媽老家院子裡就有一棵羅望子樹，所以我們從小就吃新鮮的羅望子。一般你可以在印度店或亞洲超市買到乾羅望子塊，用熱水泡軟，再把果肉搓出來過篩，就有天然的羅望子汁了。
We have our Tamarind tree growing at my mom's home village. You can also get it from local Indian or Asian store for a dried paste. Soaked it into hot water, then drain the pulp and get the juice.
FAQ 常見問題~
可以換其他肉類嗎？Can I replace with other meat?
可以啊！這道菜很彈性，你喜歡什麼肉就用什麼。豬柳扒、梅頭豬肉、鴨胸、雞柳都很適合，甚至羊扒也很好吃。只要掌握好熟度，讓肉質保持多汁嫩滑就沒問題。
Yes, you can. Just pick the meat that you like. You can use pork loin steak, pork shoulder, duck breast or chicken fillet. Even lamb chop is a very good option.
什麼是烤米碎？What is ground rice powder?
所謂的烤米碎（Khao Khua）就是把糯米炒香後磨成粉，是 Nam Tok 醬汁或很多伊善菜裡不可或缺的材料。在亞洲雜貨店通常都買得到現成的，但自己在家做也很簡單：只要用乾鍋把生糯米用中小火慢慢炒到金黃色（不要炒焦），放涼後用攪拌機或研磨器磨碎就行了，香氣特別足！ 多炒一些放密封罐裡，隨時拿來做涼拌、灑湯面都很好用～
That's roasted rice, then ground into powder form. It is a main ingredients for the Nam Tok Sauce or most of the Issan dishes. You can get it from local Asian Store or roast it with sticky rice at home. (Fry the dry stick rice on a hot plain saucepan, until the rice is brown but not burn, leave it cool before blend into powder)
有沒有純素或素食版？Is there any Vegan / Vegetarian version?
當然有！牛排可以換成植物肉漢堡、板豆腐，或像杏鮑菇、波特菇這種口感紮實的菇類也很好吃。只要煎或烤到表面微焦，還是會有那種炭香風味。
另外醬汁本來有魚露，若要做全素，可以用豉油或素魚露替代，一樣好吃又有層次。
Yes. the beef steak can be replaced with a plant-based burger or Tofu to make this vegetarian
Thai Grilled Beef Salad 泰式燒牛肉沙律 (Nam Tok Neua น้ำตกเนื้อ)
Equipment
- 1 Airfryer or Griddle Pan
- 1 Knife
- 1 Chopping Board
- 2 Mixing Bowls
Ingredients
- 400 g Wagyu Beef 牛扒
To Marinate 醃料
- 2 tablespoon Oyster Sauce 蠔油
- 1 tablespoon Soy Sauce 豉油
- 2 teaspoon Caster Sugar 糖
- 2 teaspoon Black Pepper 胡椒
- 2 teaspoon Corn Starch 粟粉
- ½ no. Lime Juice 青檸汁 or Lemon Juice
- 1 tablespoon Vegetable Oil 菜油
Nam Tok Sauce 醬汁
- ½ no. Onion 洋蔥
- 2 sprigs fresh mint leaves 薄荷葉
- 2 sprigs parsley 芫茜葉
- 1-2 no. Lime Juice 青檸汁 or Lemon Juice
- 1 no. Red chili 紅辣椒
- 2 tablespoon Sugar 砂糖
- 2 tablespoon Soy Sauce 豉油
- 1 tablespoon Oyster Sauce 蠔油
- 1 tablespoon Fish Sauce 魚露
- 3 tablespoon Taramind Juice 羅望子汁 optional
- 1 tablespoon chili flake 辣椒粉
- 3 tablespoon roasted ground rice 炒米碎
Instructions
- To marinate the beef steak & sit for 20 mins
- Then put into an airfryer at 200c for 5 mins
- Finely chop the onion, mint & parsley
- slice the red chili
- Add sugar, soy sauce, fish sauce & oyster sauce to a large bowl
- Add the chopped ingredients & chili in, then the lemon juice
- Add chili flakes
- Slice the cooked steak into pieces
- Mix with the sauce, then add the roasted ground rice and mix well.
- Serve well with sticky rice
Video
Notes
Yves Tips~
- 用氣炸鍋烤牛排：如果想減少廚房油煙，用氣炸鍋代替烤爐或平底鍋也很方便。
- 平底鍋或烤盤都可以：如果沒有氣炸鍋，用平底鍋或烤盤在爐上煎一樣好吃。
- 先醃肉更嫩更多汁：烤牛排前先用簡單的調味料醃一下，肉質會更嫩滑。
- 現煎現吃最美味：特別是做成三到五成熟（rare 或 medium rare），最好煎好馬上吃，口感最佳。
- 如何保存：如果有剩下的（不要是生熟度太低的），放密封盒冷藏 1–2 天內吃完最安全。
- Using an air-fryer to grill a steak to prevent hot smoke in the kitchen
- You can use a griddle pan / saucepan and cook on the stove instead
- To marinate the steak before cooking, will make it more juicy and tender
- Prefer to serve it once it is cooked. (Especially the steak is cooked at rare or medium rare)
- Any leftover (no rare steak), can be stored in a container with lid and refrigerated for 1-2 days
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Learn more about the traditional origins of Nam Tok — a classic Northeastern Thai salad made with grilled beef, herbs, and roasted rice powder.
🔗 https://www.tasteatlas.com/nam-tok
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