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Thai Beef Salad
Last night the vegetarians and cilantro-haters in my family were all
away, so I got to make something just for me. I don't participate
much in this newsgroup, but I enjoyed this so much that I thought I
should share it with you.
Thai Beef Salad (Serves 4)
3 cloves garlic, chopped
4 cilantro (coriander) roots, chopped
1/2 tsp. black peppercorns
2 tbsp. oil
1 lb. sirloin steak
1 tbsp. oil
1 head green leaf or other lettuce, washed, torn into pieces
6 oz. cherry tomatoes, halved
3 oz. cucumber, sliced thin
4 scallions, cut into 1-inch lengths
1/2 cup chopped fresh cilantro (coriander leaves)
Dressing
2 tbsp. nam pla (Thai fish sauce)
1 tbsp. soy sauce
2 tbsp. lime juice
1 tsp. chopped fresh red chile
2 tsp. brown sugar
Combine the first 4 ingredients in a mortar and smoosh them into a
paste with the pestle. Smear the steak with the paste, top and
bottom.
Make the dressing: Combine dressing ingredients and stir until sugar
is dissolved.
Sear the steak: Heat the 1 tbsp. oil in a heavy skillet over fairly
high heat until smoking. Drop the steak in and leave it undisturbed
for 3-4 minutes. There will be a fair amount of smoke, so turn on the
exhaust fan or remove the batteries from your smoke detector till
you're done :-) Turn the steak over and do the other side for another
3-4 minutes, then remove to a plate and let cool. What you're after
is an almost burned outside and a warm, but raw or damn close to it,
inside.
Make the salad:
Spread the lettuce, tomatoes, cucumber and scallions on one large
plate or 4 individual-serving-sized ones.
Slice the steak thinly and distribute on top of the salad. Sprinkle
the chopped cilantro on top, then drizzle the dressing over that.
Serve immediately.
(I made ~ 1/2 recipe and it was definitely enough for two people, or
in my case, one dinner and today's lunch!)
--
Silvar Beitel
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Re: Thai Beef Salad
Silvar Beitel wrote:
> Last night the vegetarians and cilantro-haters in my family were all
> away, so I got to make something just for me. I don't participate
> much in this newsgroup, but I enjoyed this so much that I thought I
> should share it with you.
>
> Thai Beef Salad (Serves 4)
It sounds wonderful to me. I love cilantro and beef. Can you tell me
what is actually in "nam pla" ? Is is made from fish or just called
that for whatever reason? I can't do fish, but would hate to miss out
on a necessary flavor? If it does contain fish, is there something
similar I could substitute?
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Re: Thai Beef Salad
Silvar Beitel wrote:
> Last night the vegetarians and cilantro-haters in my family were all
> away, so I got to make something just for me. I don't participate
> much in this newsgroup, but I enjoyed this so much that I thought I
> should share it with you.
>
> Thai Beef Salad (Serves 4)
It sounds wonderful to me. I love cilantro and beef. Can you tell me
what is actually in "nam pla" ? Is is made from fish or just called
that for whatever reason? I can't do fish, but would hate to miss out
on a necessary flavor? If it does contain fish, is there something
similar I could substitute?
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Re: Thai Beef Salad
"Goomba38" <[email protected]> wrote in message
news:[email protected]..
> Can you tell me what is actually in "nam pla"?
http://en.wikipedia.org/wiki/Fish_sauce
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Re: Thai Beef Salad
"Goomba38" <[email protected]> wrote in message
news:[email protected]..
> Can you tell me what is actually in "nam pla"?
http://en.wikipedia.org/wiki/Fish_sauce
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Re: Thai Beef Salad
The Ranger wrote:
> "Goomba38" <[email protected]> wrote in message
> news:[email protected]..
>> Can you tell me what is actually in "nam pla"?
>
> http://en.wikipedia.org/wiki/Fish_sauce
>
>
<sigh> well that sucks. 
Would hoison be a passable substitute, do you think?
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Re: Thai Beef Salad
The Ranger wrote:
> "Goomba38" <[email protected]> wrote in message
> news:[email protected]..
>> Can you tell me what is actually in "nam pla"?
>
> http://en.wikipedia.org/wiki/Fish_sauce
>
>
<sigh> well that sucks.
Would hoison be a passable substitute, do you think?
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Re: Thai Beef Salad
On Apr 18, 1:59 pm, Goomba38 <Goomb...@comcast.net> wrote:
> Silvar Beitel wrote:
> > Last night the vegetarians and cilantro-haters in my family were all
> > away, so I got to make something just for me. I don't participate
> > much in this newsgroup, but I enjoyed this so much that I thought I
> > should share it with you.
>
> > Thai Beef Salad (Serves 4)
>
> It sounds wonderful to me. I love cilantro and beef. Can you tell me
> what is actually in "nam pla" ? Is is made from fish or just called
> that for whatever reason? I can't do fish, but would hate to miss out
> on a necessary flavor? If it does contain fish, is there something
> similar I could substitute?
Sorry, it's definitely made from fish. This is a pretty neat
explanation:
http://www.thaifoodandtravel.com/fea...ishsauce1.html
As far as substitutions are concerned, (and I realize I'm venturing
onto dangerous ground with the purists here), you might consider
Worcestershire sauce (although that also contains a bit of fish
extracts), or perhaps just some salty beef bouillon. Whatever you can
think of that would substitute for fermented anchovies should work :-)
--
Silvar Beitel
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Re: Thai Beef Salad
On Apr 18, 1:59 pm, Goomba38 <Goomb...@comcast.net> wrote:
> Silvar Beitel wrote:
> > Last night the vegetarians and cilantro-haters in my family were all
> > away, so I got to make something just for me. I don't participate
> > much in this newsgroup, but I enjoyed this so much that I thought I
> > should share it with you.
>
> > Thai Beef Salad (Serves 4)
>
> It sounds wonderful to me. I love cilantro and beef. Can you tell me
> what is actually in "nam pla" ? Is is made from fish or just called
> that for whatever reason? I can't do fish, but would hate to miss out
> on a necessary flavor? If it does contain fish, is there something
> similar I could substitute?
Sorry, it's definitely made from fish. This is a pretty neat
explanation:
http://www.thaifoodandtravel.com/fea...ishsauce1.html
As far as substitutions are concerned, (and I realize I'm venturing
onto dangerous ground with the purists here), you might consider
Worcestershire sauce (although that also contains a bit of fish
extracts), or perhaps just some salty beef bouillon. Whatever you can
think of that would substitute for fermented anchovies should work :-)
--
Silvar Beitel
-
Re: Thai Beef Salad
Goomba38 <[email protected]> wrote in message
news:[email protected] ..
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
Uhm... I don't know. Steve W (or even Steve Pope) might though.
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Re: Thai Beef Salad
Goomba38 <[email protected]> wrote in message
news:[email protected] ..
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
Uhm... I don't know. Steve W (or even Steve Pope) might though.
-
Re: Thai Beef Salad
In article <[email protected]>,
Goomba38 <[email protected]> wrote:
> The Ranger wrote:
> > "Goomba38" <[email protected]> wrote in message
> > news:[email protected]..
> >> Can you tell me what is actually in "nam pla"?
> >
> > http://en.wikipedia.org/wiki/Fish_sauce
> >
> >
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
No. If you can handle shrimp, then a bit of shrimp paste in
a light soy sauce is somewhere in the right ballpark. If not,
just use soy sauce (sparingly).
-
Re: Thai Beef Salad
In article <[email protected]>,
Goomba38 <[email protected]> wrote:
> The Ranger wrote:
> > "Goomba38" <[email protected]> wrote in message
> > news:[email protected]..
> >> Can you tell me what is actually in "nam pla"?
> >
> > http://en.wikipedia.org/wiki/Fish_sauce
> >
> >
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
No. If you can handle shrimp, then a bit of shrimp paste in
a light soy sauce is somewhere in the right ballpark. If not,
just use soy sauce (sparingly).
-
Re: Thai Beef Salad
Goomba38 wrote:
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
>>
>>
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
I wouldn't think so, honestly. Hoisin sauce is kind of sweet and fish sauce
has a distinctive - not sour - not hot, I'm drawing a blank on a
description. Nam pla is MUCH thinner, it's slightly clearer and it's made
from a fish base, thus the name. Hoisin is thick, sweet, more
molasses-like.
It doesn't hurt to experiment, though. :~)
kili
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Re: Thai Beef Salad
Goomba38 wrote:
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
>>
>>
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
I wouldn't think so, honestly. Hoisin sauce is kind of sweet and fish sauce
has a distinctive - not sour - not hot, I'm drawing a blank on a
description. Nam pla is MUCH thinner, it's slightly clearer and it's made
from a fish base, thus the name. Hoisin is thick, sweet, more
molasses-like.
It doesn't hurt to experiment, though. :~)
kili
-
Re: Thai Beef Salad
Goomba38 <[email protected]> wrote:
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
>>
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
There is no substitute for fish sauce, except maybe a pair of crusty
5-day old socks steeped in hot water. That would at least provide
the aroma of fish sauce.
Why can't you do fish [sauce]? It's really just fish juice,
fermented.
Vietnamese shrimp paste (AKA shrimp fry) would be the next best
thing to fish sauce.
-sw
-
Re: Thai Beef Salad
Goomba38 <[email protected]> wrote:
> The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
>>
> <sigh> well that sucks.
> Would hoison be a passable substitute, do you think?
There is no substitute for fish sauce, except maybe a pair of crusty
5-day old socks steeped in hot water. That would at least provide
the aroma of fish sauce.
Why can't you do fish [sauce]? It's really just fish juice,
fermented.
Vietnamese shrimp paste (AKA shrimp fry) would be the next best
thing to fish sauce.
-sw
-
Re: Thai Beef Salad
In article <[email protected]>,
Sqwertz <[email protected]> wrote:
> Goomba38 <[email protected]> wrote:
>
> > The Ranger wrote:
> >> "Goomba38" <[email protected]> wrote in message
> >> news:[email protected]..
> >>> Can you tell me what is actually in "nam pla"?
> >>
> >> http://en.wikipedia.org/wiki/Fish_sauce
> >>
> > <sigh> well that sucks.
> > Would hoison be a passable substitute, do you think?
>
> There is no substitute for fish sauce, except maybe a pair of crusty
> 5-day old socks steeped in hot water. That would at least provide
> the aroma of fish sauce.
>
> Why can't you do fish [sauce]? It's really just fish juice,
> fermented.
Allergies, I'm guessing.
Miche
--
Electricians do it in three phases
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Re: Thai Beef Salad
In article <180408[email protected]>,
Sqwertz <[email protected]> wrote:
> Goomba38 <[email protected]> wrote:
>
> > The Ranger wrote:
> >> "Goomba38" <[email protected]> wrote in message
> >> news:[email protected]..
> >>> Can you tell me what is actually in "nam pla"?
> >>
> >> http://en.wikipedia.org/wiki/Fish_sauce
> >>
> > <sigh> well that sucks.
> > Would hoison be a passable substitute, do you think?
>
> There is no substitute for fish sauce, except maybe a pair of crusty
> 5-day old socks steeped in hot water. That would at least provide
> the aroma of fish sauce.
>
> Why can't you do fish [sauce]? It's really just fish juice,
> fermented.
Allergies, I'm guessing.
Miche
--
Electricians do it in three phases
-
Re: Thai Beef Salad
On Fri, 18 Apr 2008 14:12:03 -0400, Goomba38 <[email protected]>
wrote:
>The Ranger wrote:
>> "Goomba38" <[email protected]> wrote in message
>> news:[email protected]..
>>> Can you tell me what is actually in "nam pla"?
>>
>> http://en.wikipedia.org/wiki/Fish_sauce
>>
>>
><sigh> well that sucks.
>Would hoison be a passable substitute, do you think?
are you sure your allergies are severe enough to kick in from this?
do you shy away from worcestershire as well? (not trying to be a wise
guy here.) if you've eaten any vietnamese chow, you've surely
encountered it before.
your pal,
blake
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