Yam Neua — Yam Nua Yang
This thai beef salad recipe grills sirloin, slices it thin and tosses it while still warm with lime juice, fish sauce, chilli, shallots and a handful of mint and coriander. One serving is about 250 g.
Yam neua — literally 'beef salad' — belongs to Thailand's yam family of salads, where a protein is tossed with a sharp dressing of lime juice, fish sauce, sugar and chilli. Unlike larb, which uses minced meat and toasted rice powder, yam neua uses slices of grilled steak, and it is a fixture of Bangkok restaurants and beer gardens, served with sticky rice.
Pairs well with: Sticky rice and a cold Thai iced tea
Provenance
Thailand
Thai Classic Salad
East & South Asia
Time Dedication
32m
20m prep • 12m cook
Batch Yield
4 Servings
274 kcal per serving
1 serving ≈ 250 g
Technical Skill
Intermediate
Easy (Grill & Toss)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Thai Classic Salad
Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $5–6 per serving at home (USD)
A good yam neua is sour first, then salty, sweet and hot, with the beef still warm and the herbs bright green.
Execution Methodology & Culinary Technique
Prep Stage: Dressing and Vegetables Ready
20 Mins • Knife Work
Whisk the lime juice, fish sauce, sugar and chilli flakes into the dressing and taste it — it should be sour first, then salty, sweet and hot. Slice the shallots, halve the tomatoes, slice the cucumber and pick the mint and coriander, so the salad comes together in minutes once the beef is grilled.
Maestro Tip: Taste the dressing before the beef goes in — once it is on the salad you cannot fix it.
5 Mins Room temperature, ~20°C (68°F)
Whisk the 60 ml of lime juice with the 30 ml of fish sauce, 10 g of sugar and 3 g of chilli flakes until the sugar dissolves. Taste and adjust: more lime for sour, more fish sauce for salty, more sugar for sweet.
Dissolve the sugar fully — gritty dressing tastes sharp instead of balanced.
Done when: The dressing is clear, balanced and the sugar has dissolved.
12 Mins High heat, ~220°C (430°F)
Rub the steak with the minced garlic and a little oil. Grill for 5–6 minutes per side for medium-rare. The centre should reach at least 63°C (145°F) for whole beef steak; rest the steak for 5 minutes before slicing.
Do not press the steak with a spatula — it squeezes out the juices.
Done when: The steak is browned outside, pink inside, and reads at least 63°C (145°F).
5 Mins Room temperature, ~20°C (68°F)
Rest the steak for 5 minutes, then slice it thinly against the grain. Pour any juices from the board into the dressing.
Slicing against the grain is what makes the beef tender to chew.
Done when: The slices are thin, even and still warm.
5 Mins Room temperature, ~20°C (68°F)
Put the shallots, tomatoes, cucumber, mint, coriander and spring onions in a large bowl. Add the warm beef slices and the dressing, and toss gently so every piece is coated.
Toss while the beef is still warm — it drinks up the dressing.
Done when: Every slice is glossy with dressing and the herbs are still bright.
5 Mins Serve at room temperature, ~20°C (68°F)
Lay the lettuce on a serving plate, pile the beef salad on top and spoon over any dressing left in the bowl. Serve at once with sticky rice.
Serve immediately — the lettuce wilts if the salad sits.
Done when: The salad is piled high, colourful and smells of lime and herbs.
Finishing Touches & Plating
Toss the salad at the last minute so the herbs stay bright and the lettuce stays crisp. Taste the dressing before serving — it should be sour first, then salty, sweet and hot.
Nutritional Physiology & Benefits
Energy
274
kcal / serving
Protein
35g
Complete AA
Carbs
12g
Complex
Fats
9g
Healthy
| Energy | 274 kcal |
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 9 g |
| Fibre | 2.3 g |
| Sugar | 6.2 g |
| Sodium | 470 mg |
| Energy | 109 kcal |
| Protein | 14 g |
| Carbohydrates | 4.9 g |
| Fat | 3.7 g |
| Fibre | 0.9 g |
| Sugar | 2.5 g |
| Sodium | 188 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (lime, tomato, herbs), iron and zinc (beef), vitamin A (coriander, mint).
High-Protein, Light Lunch
About 35 g of protein per serving from grilled sirloin keeps you full without the heaviness of a hot, creamy meal.
Fresh Herbs and Vegetables
Mint, coriander, tomato, cucumber and lettuce add fibre, vitamin C and crunch to every forkful.
Bright, Appetite-Waking Flavours
Lime, chilli and fish sauce wake up the palate — the salad feels refreshing rather than rich.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Sticky Rice
Soft, chewy rice soaks up the sharp dressing and turns a salad into a full Thai lunch.
Vegetables
Extra Cucumber and Tomato
Cool, watery vegetables balance the chilli heat and add crunch without adding heaviness.
Drinks
Thai Iced Tea
Sweet, milky and cold, it tames the chilli heat between bites.
Full Menus
As Part of a Thai Meal
Serve the salad family-style with sticky rice, a clear soup and a stir-fry — the salad is the bright, sharp dish on the table.
Complete menu
Serve the salad piled on lettuce with sticky rice on the side, and finish with a cold Thai iced tea.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
A Second Sour, Spicy Dish
The salad is already sharp and hot; pairing it with another sour-spicy dish overwhelms the palate. Choose a plain soup or plain rice instead. This is general guidance, not medical advice.
Raw or Undercooked Beef
Grill the steak to at least 63°C (145°F) and rest it before slicing; do not serve the beef rare-cold in the salad, and keep raw beef away from the salad vegetables.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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