Yam Nua

Pailin Chongchitnant’s selected yam nua, presented as yum neua yang, mixes thinly sliced grilled beef with vegetables and a Thai yum dressing. Roasted peanuts finish the salad.

Her linked steak preparation pounds black pepper and garlic, then mixes them with soy sauce, oyster sauce, sugar, lime juice and neutral oil. The beef marinates before grilling; a portion of the prepared steak is used for this salad.

For the salad dressing, fresh lime juice, fish sauce, the selected palm sugar and finely chopped Thai chilies are stirred together. Selected white onion, cut tomato, inner celery stalks and leaves, green onion and cilantro are mixed through.

The grilled steak is sliced thinly against the grain and tossed with the dressed vegetables. This spreads the dressing across the beef rather than serving a separate dipping sauce.

Roughly chopped roasted peanuts are sprinkled over the mixed salad. The fresh herbs and vegetables sit beside the savoury marinated beef and the lime-based dressing.