What is the difference between Thai and Vietnamese beef salad?

The main difference lies in the flavor profile and preparation. Thai Beef Salad has a stronger, spicier taste with more chili, lime, and fish sauce, while Vietnamese beef salad uses lighter flavors, often with rice vinegar and basil, and sometimes the beef is “cooked” with lime juice rather than grilled.

What is a traditional Thai salad called?

A traditional Thai salad is called “Yum” , which means “to mix.” The term refers to a variety of salads, including the famous Yum Nua (Thai Beef Salad), where fresh herbs, vegetables, and proteins are combined with a sweet-sour-spicy dressing.

What are the four types of Thai salad?

Thai cuisine features four main salad types: Yum – Mixed salads like Thai Beef Salad, where ingredients are tossed with a zesty dressing. Som Tum – Spicy green papaya salad, popular as street food. Larb – Minced meat salad, often made with chicken or pork, seasoned with lime, fish sauce, and herbs. Phla – Spicy seafood salads, typically made with lightly cooked seafood and aromatic herbs.

What do you put in Thai beef salad?

An authentic Thai Beef Salad includes thinly sliced grilled beef, mixed lettuce leaves, cherry tomatoes, cucumber, red onion, fresh cilantro, mint, roasted peanuts, and a tangy Thai dressing made with lime juice, fish sauce, sugar, chili, garlic, and herbs. These ingredients create a vibrant mix of flavors and textures that define the dish.

Thai Beef Salad – The Best 7 Tips to Make It Delicious

Description

A vibrant Thai beef salad featuring tender slices of seared steak, fresh herbs, crisp vegetables, and a zesty chili-lime dressing, topped with roasted peanuts for crunch.

Ingredients

Scale

1/2 tsp birds eye or Thai chili, deseeded and finely minced
1/4 tsp finely minced garlic (1/2 small clove)
1 tbsp finely chopped cilantro/coriander stems
2 1/4 tsp white sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grapeseed oil (or canola or vegetable oil)
1 small pinch cooking/kosher salt
7–8 oz (200–250 g) good quality beef steak (sirloin), at room temperature
1 tbsp oil (vegetable, peanut, or canola oil)
1/4 tsp each salt and pepper
2 heaped cups mixed lettuce leaves
10 cherry tomatoes, halved
1/4 small red onion, very finely sliced
1/2 cucumber (optional deseeded), sliced (about 1/3 cup)
1/4 cup cilantro/coriander leaves, lightly packed
1/4 cup mint leaves, lightly packed
1/4 cup finely chopped peanuts, roasted and unsalted
Extra cilantro/coriander and mint leaves for garnish

Instructions

Prepare the Dressing: Using a mortar and pestle, grind chili, garlic, cilantro stems, and a pinch of salt into a smooth paste. Add sugar, fish sauce, lime juice, and oil; mix well. Adjust seasoning to taste. Alternatively, mince ingredients and shake in a jar with remaining dressing ingredients.
Cook the Beef: Preheat a skillet over high heat until very hot. Drizzle beef with 1/2 tbsp oil, season with salt and pepper, and cook to desired doneness (2 min per side for medium rare or 2.5 min per side for medium). Remove from skillet, tent with foil, and rest for 10 minutes.
Assemble the Salad: Toss lettuce with 1 tbsp of the dressing. Slice beef thinly against the grain. In a bowl, combine beef, cherry tomatoes, red onion, cucumber, cilantro, and mint with most of the remaining dressing. Toss gently.
Serve: Arrange dressed lettuce on plates, top with beef mixture, sprinkle with peanuts, garnish with extra herbs, drizzle with any remaining dressing, and serve immediately.

Notes

Adjust the chili amount based on your preferred spice level.
Resting the beef is essential to keep it juicy and flavorful.
For extra crunch, lightly toast the peanuts before chopping.
Serve immediately to enjoy the salad’s fresh textures.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 1100mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 70mg

Keywords: Thai beef salad, spicy Thai salad, chili lime beef, Thai cuisine