Yam Nua (Thai Beef Salad)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Grilled beef, sliced thin against the grain while still warm, dressed with fish sauce, lime juice, palm sugar, dried chilli, shallots, cucumber, tomatoes, lemongrass, and fresh mint — the hot-sour-sweet-salty balance of the yam category applied to warm grilled beef. The yam is the broader category of Thai warm salads (yam = mixed, tossed) and shares with larb the principle of dressing warm protein immediately with an assertive lime-fish sauce balance. The distinction: yam nua uses grilled, sliced beef; larb uses minced, poached protein. The grilling provides Maillard complexity that the poached protein in larb does not have.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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