My GI Joe came to visit us over the weekend and she made a Thai Spicy Beef or Nom Tok for us on Sunday.
Ingredients: sliced Onion, chopped Kaffir Lime leaves, chopped Galang, chopped Lemon Grass, Lime juice, Mint leaves, sliced Chili peppers, ground Chili peppers, sliced Scallion, chopped Parsley, grilled (broiled) Beef and broth, Shrimp paste, and Fish sauce.
It was rainy outside, and she couldn’t grill her steak, so she broiled it for about 15 minutes, then sliced into thin slices.
She reheated the broth from the grilling pan, and add Shrimp paste but not fish sauce, she said to add that last for flavor.
She mixed the sliced Beef, sliced Onion, chopped Kaffir Lime leaves, chopped Galang, chopped Lemon Grass, Lime juice, sliced Chili peppers, ground Chili peppers, and pour heated broth over it.
Then add Mint leaves, sliced Scallion, chopped Parsley last, and add Fish sauce last for taste.
I think this is very similar to our Lao dish Larb minus the Padek, or more of Thai(Lao) Issan dish.
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November 2, 2009 at 3:21 pm
Dallas
Nye, that look yummy.
You don’t use ground roasted rice on your Nam Tok?
November 2, 2009 at 8:03 pm
Nye
Dallas, my GI Joe sister said that they normally don’t put the ground roasted rice on the Nam Tok, but she sneaked some in this time since we like it, but I didn’t put it in as part of the ingredients, I think it must be a Lao thing.
November 2, 2009 at 4:25 pm
seeharhed
Nye, can I put in my order now? It is lunch time right now and you’re not making it easy for me. I’ll trade my peanut butter jelly sandwich for thai spicy beef any day.
November 2, 2009 at 8:07 pm
Nye
seeharhed, I was in a hurry to post this for my oldest sister to see at her lunch time also, she lives in NYC, that’s what happens for not living close to us.
November 2, 2009 at 6:51 pm
Salalao
Nye,
Dallas has the same thought: we add grounds roasted rice on our and instead of Galanga root, we add lemon grass to our also minus the shredded yellow onoin. My mom family sometime put Bee (bile juice) not my taste too bitter !!
That’s looks good it’s almost time for my dinner, no larp for me tonight.
I didn’t see the sticky rice, I’m sure larp without sticky rice wouldn’t work YUMMY !!!!!!!!!!!
November 2, 2009 at 8:12 pm
Nye
salalao, sounds like you’re making the Lao version of Tiger Cry or Suea Hong Hai, that would be yummy with lots of ingredients. My sister did put the grounds roasted rice in there, but she asked me not to take a picture of it because it’s not the normal ingredients. We didn’t have the sticky rice this time, but white jasmine rice instead, it’s still good though.
November 2, 2009 at 10:29 pm
eerenoon
Larb?? Umm,.. with or without sticky rice, it will still be nice… 555++
November 2, 2009 at 11:04 pm
Nye
eerenoon, I thought it’s called Nom Tok in Thai, and Larb for Lao.
November 2, 2009 at 11:13 pm
eerenoon
Yes, but we call it Larb as well… Even in Bangkok and in the Southern Thailand, when we order food, we still call it larb… I dont know why but maybe huge influence from the Lao and iisan…;p
November 3, 2009 at 1:25 pm
Nye
eerenoon, oh well, I’d have thought that you’d call it Nom Tok, but the roots of it is really Larb, so it’s good that it’s well known.
November 4, 2009 at 9:37 am
Lome
my mouth is watering so badly now. I haven’t had larb seen for so long. I love the thai sour version too.
November 5, 2009 at 1:25 am
Nye
lady0fdarkness, I always visit your blog for good food photos.
One good thing about this dish is that you can fix it to your liking, I like it spicy.
November 6, 2009 at 9:44 pm
Nafi' Abdul Hakim
wow, i like every food that has been combine with fresh parsley..
hmmm. Yummi…
November 6, 2009 at 11:16 pm
Nye
Nafi’ Abdul Hakim, there is a Thai song that said to put parsley on any dish that you want it to look good, I guess look can be deceiving sometimes.
November 7, 2009 at 8:55 am
mozemoua
ahhhh! I am sooo hungry! I love nam tok!!!
November 7, 2009 at 8:05 pm
Nye
mozemoua, I’m sure I’ll see the dish in your blog posting soon.
November 15, 2009 at 1:21 pm
darounie
Wow! Your posts make my num lai hueh! Yummy! =)
November 15, 2009 at 11:04 pm
Nye
darounie, thanks, I must take good pictures then.
March 6, 2010 at 10:38 am
Potted Kaffir Lime Tree « Nye Noona
[...] leaves are used in Lao and Thai cuisine for dishes such as Red or Massaman Curry, Haw Moke Gai, Larp (Nom Tok or Spicy Beef), and many more. The leaves can be used fresh or dried, and can be stored [...]
April 23, 2011 at 11:55 pm
Saturday Random Photos « Nye Noona
[...] for dinner, my GI Joe sister made Nom Tok or Thai Spicy Beef. I made a video and will post that when I have time to put it [...]