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Thread: Thai Beef Salad

  1. #1
    Silvar Beitel Guest

    Default 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

  2. #2
    Goomba38 Guest

    Default 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?

  3. #3
    Goomba38 Guest

    Default 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?

  4. #4
    The Ranger Guest

    Default 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



  5. #5
    The Ranger Guest

    Default 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



  6. #6
    Goomba38 Guest

    Default 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?

  7. #7
    Goomba38 Guest

    Default 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?

  8. #8
    Silvar Beitel Guest

    Default 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

  9. #9
    Silvar Beitel Guest

    Default 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

  10. #10
    The Ranger Guest

    Default 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.



  11. #11
    The Ranger Guest

    Default 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.



  12. #12
    Michael Siemon Guest

    Default 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).

  13. #13
    Michael Siemon Guest

    Default 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).

  14. #14
    kilikini Guest

    Default 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



  15. #15
    kilikini Guest

    Default 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



  16. #16
    Sqwertz Guest

    Default 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

  17. #17
    Sqwertz Guest

    Default 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

  18. #18
    Miche Guest

    Default 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

  19. #19
    Miche Guest

    Default 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:v-udndU2MN7kfJXVnZ2dnUVZ_qXinZ2d[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

  20. #20
    blake murphy Guest

    Default 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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