Yum Nuea Yang

Grilled Pork Salad


This classic dish originates from Bangkok and it can be found in any street food stall or restaurant specialising in beef dishes. Yum nuea yang is typically eaten with rice, but it can also be enjoyed on its own. Use good quality sirloin or rump steak to get the best out of this dish. Refrigerating the beef after it is tossed with the dressing allows the meat to soak up the dressing, making for a moist and succulent salad.


  • 500 g beef rump or sirloin steak, about 2.5-cm thick
  • cooking oil, as needed
  • 2 large white onions, peeled and finely sliced
  • 50 g coriander leaves, cut into 1-cm lengths
  • 1 red chilli, seeded, cut into thin strips and soaked in cold water


  • 10 cloves garlic, peeled and coarsely chopped
  • 20 bird’s eye chillies, coarsely chopped
  • 3 tablespoons fish sauce (nam pla)
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons sugar


  1. Preheat the grill. Brush the rump or sirloin with some oil and place under the grill. Grill for 3–4 minutes on each side or until the beef is well done. Slice thinly.
  2. Combine the ingredients for the dressing and mix well. Pour over the beef slices and mix well.
  3. Add the onions, coriander leaves and chilli. Toss well.
  4. Cover and refrigerate for about 1 hour to chill.
  5. Transfer salad to a serving plate. Garnish as desired and serve chilled.