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Nam Tok is a Thai-style beef salad made with marinated, grilled flank steak and mixed greens. The tender strips of steak are tossed with spring mix lettuce in a sweet, sour, and spicy dressing. The whole salad is then topped with fresh herbs, cherry tomatoes, nutty toasted rice powder, and served up with spicy chili crisp on the side so you can turn up the heat to your preferred spice level. This dish encapsulates Chef Deau's signature balance of sweet, savory, sour, and spicy flavors.

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Nutritional facts

Protein

37g

Carbs

20g

Calories

430

Fat

22g

Ingredients

Flank Steak, Cherry Tomato, Mixed Greens, Fish Sauce, Spicy Chilli Sauce, Calrose Rice, Cilantro, Onion, Shallot, Lime Juice, Green Onion, Palm Sugar

Reviews

4.0

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Based on 202 reviews

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Nicole Iizuka · 09/08/23

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About Deau Arpapornnopparat

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Originally from Thailand, Wedchayan “Deau” Arpapornnopparat is one of two chefs popular takeout window Holy Basil. Deau and his partner Tongkamal “Joy” Yuon opened Holy Basil in the up-and-coming downtown Los Angeles food hall, Santee Passage, earlier this year. Holy Basil focuses on central Thai street food, and has amassed a bevy of critical praise and attention from all strata of food media - from the Los Angeles Times to Eater to Infatuation. While Los Angeles is a notorious hot bed for Thai food, Deau focuses on his favorite Thai dishes while utilizing the incredible local produce found at various farmers markets, as well as quality meat and fish purveyors.

Deau and Joy are also behind The_Base, a line of hand-crafted drink starters featuring flavors ranging from Gooseberry Marigold to Blackberry Charcoal to seasonal specials like Lychee and Blood Orange Elderflower. The_Base can currently be found at Smorgasburg, and has built up a fan base over the years. In addition to these projects, Deau also hosts a pop-up called YUM, which features a menu of intensely-flavored dishes that encapsulatehis signature balance of spicy, sweet and savory.

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