Clem's Nam Tok Nua

• Lettuce
  I used Butterhead and Baby Cos Lettuces
   
• Tomato
   
• Chilli
   
• Red onion
   
• Fresh coriander
   
• Fresh mint
   
• Fresh Thai basil (Ocimum basilicum var. thyrsiflora) (or Sweet Basil if unavailable)
   
• Spring onion
   
• Cucumber
  I used baby cucumber
   
• Beef steak (your choice of cut and quantity)
  I used fillet
   

The dressing

• Lemongrass
   
• Fresh lime juice
   
• A neutral flavoured oil
   
• Chilli
   
• Garlic
   
• Ground pepper
   
• Fish sauce
   
• Sugar
   

METHOD

• Season your cut of beef steak and let it marinate for an hour or so.
  I used just salt and pepper. Others have added fish sauce as well.
   
• Grill the steak to your desired level of doneness.
  This may include using wood chips for smoke (or liquid smoke) to add an extra flavour dimension to the grilled steak.
  The perfect grilling is where the surface of the steak is well-seared and the interior is medium rare.
  Set the grilled steak aside.
   
• Cut or tear your required quantity of salad greens to desired sizes and set aside.
  This is a herb-forward dish and so, ensure that your have sufficient coriander, Thai basil (unless you dislike this) and mint in the mix.
   
• Make the dressing by squeezing the juice from 2 to 3 limes depending on how much salad you are making.
  There should be enough to sufficiently coat all the greens plus some seen at the bottom of the salad bowl.
   
• Place the juice in a capped container.
  Add the neutral oil.
  The quantity is for enough to form a shiny coat on the greens.
  A vinaigrette if that is desired, is normally 1 part oil to 3 parts other liquid such as water or juice.
   
• Add a good helping of fish sauce to taste.
   
• Add a good helping of sugar to taste.
   
• Add finely chopped chilli, garlic, and lemongrass.
   
• Add a dash of ground pepper.
   
• Cap the container and then shake til the oil and juice are well mixed (emulsion).
  The mixture will probably separate later but this does not matter as long as you shake again before adding it to the greens.
   
• Taste and adjust the concoction to your liking (spiciness; saltiness; tartness; sweetness).
  I check that I can detect lemongrass flavour and I often add chopped coriander, Thai basil and mint to the dressing as well (optional).
   
• Just before serving, thinly slice the beef and add it to the greens.
   
• Pour the dressing over the greens and beef, and toss well.
   
• For a touch of authenticity, you may wish to sprinkle roughly ground toasted glutinous rice over the salad before serving.
   
• You are now done.