Nam Tok for Two
By America's Test KitchenPublished on August 19, 2020
Time
45 minutes
Yield
Serves 2
Ingredients
2 ounces dried rice vermicelli 1 (8-ounce) flank steak, trimmedSalt and pepper 3 tablespoons vegetable oil 3 tablespoons lime juice (2 limes)3 tablespoons fish sauce 1 tablespoons packed brown sugar 1 small red onion, halved and sliced thin½ cucumber, peeled, halved lengthwise, seeded, and sliced thin2 teaspoons minced fresh cilantro 2 teaspoons minced fresh mint ½ head Bibb lettuce (4 ounces), leaves separated2 tablespoons chopped dry-roasted peanuts
Before You Begin
Do not substitute other types of noodles for the rice vermicelli here.
Instructions
- Bring 2 quarts water to boil in medium saucepan. Off heat, add noodles and let sit, stirring occasionally, until tender, about 10 minutes. Drain noodles, rinse with cold water, and drain again, leaving noodles slightly wet.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Whisk remaining 2 tablespoons oil, lime juice, fish sauce, and sugar together in bowl until sugar dissolves. Slice steak in half lengthwise, then slice thin against grain. Toss sliced steak with 2 tablespoons dressing in separate bowl and let sit for 5 minutes. In third bowl, toss cooked noodles, onion, cucumber, cilantro, and mint with 3 tablespoons dressing and let sit for 5 minutes.
- Divide lettuce leaves between two plates or arrange on serving platter. Drain noodle mixture and arrange over lettuce. Drain steak and arrange over salad. Drizzle with remaining dressing, sprinkle with peanuts, and serve.
Time
45 minutesYield
Serves 2Ingredients
2 ounces dried rice vermicelli
1 (8-ounce) flank steak, trimmed
Salt and pepper
3 tablespoons vegetable oil
3 tablespoons lime juice (2 limes)
3 tablespoons fish sauce
1 tablespoons packed brown sugar
1 small red onion, halved and sliced thin
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
2 teaspoons minced fresh cilantro
2 teaspoons minced fresh mint
½ head Bibb lettuce (4 ounces), leaves separated
2 tablespoons chopped dry-roasted peanuts
Ingredients
2 ounces dried rice vermicelli
1 (8-ounce) flank steak, trimmed
Salt and pepper
3 tablespoons vegetable oil
3 tablespoons lime juice (2 limes)
3 tablespoons fish sauce
1 tablespoons packed brown sugar
1 small red onion, halved and sliced thin
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
2 teaspoons minced fresh cilantro
2 teaspoons minced fresh mint
½ head Bibb lettuce (4 ounces), leaves separated
2 tablespoons chopped dry-roasted peanuts
Ingredients
2 ounces dried rice vermicelli
1 (8-ounce) flank steak, trimmed
Salt and pepper
3 tablespoons vegetable oil
3 tablespoons lime juice (2 limes)
3 tablespoons fish sauce
1 tablespoons packed brown sugar
1 small red onion, halved and sliced thin
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
2 teaspoons minced fresh cilantro
2 teaspoons minced fresh mint
½ head Bibb lettuce (4 ounces), leaves separated
2 tablespoons chopped dry-roasted peanuts
Why This Recipe Works
After letting the steak rest, we sliced it and then tossed it with a tangy, Asian-inspired dressing. Meanwhile, we combined sliced onion and cucumber as well as some cilantro and mint with cooked rice noodles and more of the dressing. The salty dressing pulled moisture from the vegetables, so we drained the excess liquid from the mixture before combining it with the steak on a bed of lettuce and drizzling the salad with the remaining dressing. A garnish of chopped peanuts provided the perfect finishing touch.
Before You Begin
Do not substitute other types of noodles for the rice vermicelli here.
Instructions
- Bring 2 quarts water to boil in medium saucepan. Off heat, add noodles and let sit, stirring occasionally, until tender, about 10 minutes. Drain noodles, rinse with cold water, and drain again, leaving noodles slightly wet.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Whisk remaining 2 tablespoons oil, lime juice, fish sauce, and sugar together in bowl until sugar dissolves. Slice steak in half lengthwise, then slice thin against grain. Toss sliced steak with 2 tablespoons dressing in separate bowl and let sit for 5 minutes. In third bowl, toss cooked noodles, onion, cucumber, cilantro, and mint with 3 tablespoons dressing and let sit for 5 minutes.
- Divide lettuce leaves between two plates or arrange on serving platter. Drain noodle mixture and arrange over lettuce. Drain steak and arrange over salad. Drizzle with remaining dressing, sprinkle with peanuts, and serve.
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