Thai beef salad with nam jim

Thai beef salad with nam jim



Nam jim dressing
  • 1 large garlic clove, minced
  • 1 tbsp finely chopped coriander root
  • 1 long red chilli (deseed if you don’t want it too hot), finely chopped
  • 1/2 small red onion, finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp lime juice (1 large lime should do it)
  • zest from lime
  • 1 tbsp brown sugar
  • 2 tsp peanut oil (or any other vegetable oil)
  • 2 tbsp water

Thai beef

  • 70g rice vermicelli (turns into about 220g when softened)
  • oil spray
  • 400g lean beef steak
  • 4 cups lettuce, chopped
  • 1 lebanese cucumber, chopped or sliced into ribbons (for ribbons, use a potato peeler)
  • 2 tomatoes, chopped
  • 1 red capsicum, thinly sliced
  • coriander leaves
  • 1 cup mint leaves


Place rice vermicelli in boiling water and leave to soak for 5 minutes until softened. Then drain vermicelli and set aside.

Place all dressing ingredients into a small blender and process until smooth.

Heat a small non-stick frying pan on medium high.

Spray steak lightly with oil on both sides and add to the pan.

Cook steak for 2-3 minutes on each side.

Remove steak from pan and allow to rest on a board before slicing thinly.

Mix lettuce, cucumber, tomatoes, capsicum, coriander leaves, mint leaves and rice vermicelli together and divide among 4 plates.

Top with slices of beef and pour over nam jim dressing.

Serves 4.

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Serving Suggestions


  • You can use any rice noodles you like in this dish, I just really like the super thin ones.
  • Lime juice is great but if you can’t find limes, use lemons.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder: You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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