Unless you are a Buddhist monk, you are unlikely to ever encounter truly vegetarian food in Asia and like most other regional cuisines, Thai food is no exception. Thai Salads (or “yam” as they are known locally) are often spiked with a sneaky portion of dried shrimps or the meat-to-vegetable ratio is often skewed in favour of the meat. Ask for a salad in Thailand and chances are you’ll be served something as far removed from what you imagined a salad could, or should, be. That said, yams are utterly delicious and make an essential addition to any Thai-style meal.
Aside from my obsession with the classic Som Tam (Green Papaya Salad), one of my favourite yam is Waterfall Beef. Often the first thing people ask about is the dish’s name. “Waterfall” seemingly conjures up evocative images of cascading falls in a topical paradise. Sadly, however, the truth is far less poetic, as the “waterfall” actually refers to beef juices that drip from the meat as it is cooked over hot charcoal. Traditionally Waterfall Beef is eaten with sticky rice, but it also offers a wonderful counter-balance to other, richer Thai flavours, especially when paired with a classic Thai curry like mussaman or green curry.
Whilst simple to make, Waterfall Beef is not without its pitfalls. Firstly, the steak must never be done past medium-rare and must be afforded enough time to rest before being thinly sliced. Secondly, the salad must be served immediately as the acidity of the dressing will “cook” the beef if left to stand too long. Another thing to consider is the ratio of herbs to meat in the dish. Don’t be shy with the herbs as they are what makes this is a salad – they are not there as a token garnish. Aim for a 40/60 ratio in favour of the beef.
For more great Thai recipes from The Muddled Pantry, please click here