Waterfall Beef, 'Neua Yang Nam Tok'

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In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with.

We also offer: instant nam tok mix and Mama instant namtok noodles.

A great dipping sauce to serve with this beef is made with our Namprik Thai Tae.


You need a 1 pound steak, cut fairly thick.


1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon lime juice
1 tablespoon chopped Thai chile peppers

Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

The steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

Remaining ingredients

1/3 cup fish sauce
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilis.


In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).

Enjoy. This is one of our all-time favorites.

NEW: Thai-Style Meat Dipping Sauce

This sauce from Lobo is packed in a new attractive square glass bottle, what they call "E-San Sauce". It would be a perfect sauce to serve with Waterfall Beef. All natural ingredients, poured into a dish this sauce looks very attractive and delicious. You can see a really fresh mix of red chilli, coriander leaves, onion and tamarind.

Flavor is good, and not very spicy. The sauce has a nice substance, works just perfect for dipping meat and vegetables. Serve with jasmine rice or sticky rice for a nice snack or meal.

If you are expecting a nice spicy heat, all you would need to do is add a sprinkle of our "Thai Crushed Chilli" which would give it a good burst of spice and keep the original authentic flavor.

Authentic Thai Recipes For Meat & Dipping You May Also Be Interested In:
Crying Tiger Beef, 'Seua Rong Hai'
Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'
Fish Powder With Chili Dipping Sauce
Thai Dipping Sauce From Hell, 'Nam Prik Narok'
Spicy Pork and Tomato Dip with Veggies, 'Nam Prik Ong'

Ingredients: fish sauce, tamarind, water, palm sugar, chilli, spring onion, long coriander leaves, mint leaves, roasted glutinous rice.

No msg, no artificial color, no preservatives.

Product of Thailand.

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March 21st, 2009
9:29 PM
My understanding is that in Thailand the waterfall salad is served with thin strips of raw beef. Comments.
August 17th, 2009
11:29 AM
Super video! It makes me want to be there. I've had this prepared with grilled beef in the U.S. Never thought of using pork.
April 5th, 2010
10:52 PM
When I lived there the meat was always cooked. In Kalasin and Yasothorn all of the vendors grilled the meat over coals and then mixed all of the ingredients together. Either way this is one of my all time favorite Thai dishes.
April 27th, 2010
10:25 AM
what we had at tiny thai
November 4th, 2010
1:47 AM
Hi, the recipe sound pretty good, I am certainly will try it. But: what are you doing with the "remaining ingredients" ???? You do not mentioned what to do with it. It would be appreciated if you would be more precise. I guess that those ingredients are ment for the beef sauce. It also would be appreciated your reply. Thanks
November 19th, 2010
9:59 PM
When my I had this at my Thai friend's birthday party, the beef was very, very thin sliced, and very rare...not raw, but rare. Other than that, this recipe is the same as how he prepared, except he told me that the rice cooked for the khao koor should be cooked until black, and then ground up. He also used more mint, shallot, and cilantro. It was absolutely so delicious!
November 30th, 2010
7:00 PM
The best NomToks Ive ever had (in SE asia and the US )used a higher quality beef, seared until cooked- with a fair bit of raw in the middle...Sliced fairly thinly, and then added to the rest of the ingrediants after they are cooked. The beef in Thailand is not of the best quality, and actually not often found in many places. (Beef/ Cattle are expensive, slow growing ). Often in Thailand the beef was usually fried.
February 2nd, 2011
12:36 AM
I have had it raw before in Phitsanulok.
December 1st, 2011
5:27 AM
May 10th, 2012
12:28 PM
I am half Thai and my mom is a Thai chef and I've never seen this dish served with raw meat. I'm sure there are places in Thailand that offer it, but that would definitely not be traditional. The "remaining ingredients" are for a sauce that is served on the side, so each person can add as little or as much as they like (usually it's quite spicy).
February 12th, 2013
12:49 PM
Can ship fresh beef to Rangoon?
July 14th, 2013
2:08 AM
@Kirk Nam Tok (waterfall) is cooked. Koi (not the fish) is the raw equivalent. You can get it in the Northeast of Thailand. Lime juice causes denaturation. I have a friend who says Koi is delicious (and spent a week in the hospital after eating some.)
November 4th, 2013
2:33 AM
The Thais sear the beef over charcoal and often the beef isn't the best quality and often it is buffalo but always should be fresh.

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