做法
- 在干锅中以中小火焙糯米8分钟至深金、香气浓。冷却,在研钵中磨成粗粉。
- 在炭火上烤牛肉,每面4分钟——表面深焦,中心保持三分到五分熟。静置5分钟。
- 逆纹切薄片,每片约5毫米厚,中央略粉。把砧板上聚集的肉汁全部收集。
- 在宽口碗中混合切片牛肉与所有汁。趁热加青柠汁、鱼露、padaek和辣椒粉——余温助风味渗入。
- 加焙米粉、棕榈糖(如用)、红葱头和葱。彻底拌匀。
- 上桌前才拌入薄荷、香菜和刺芹。配糯米饭和生蔬上桌。食客用糯米饭夹nam tok,或用卷心菜叶包着吃。
Common questions
Can 老挝瀑布牛肉沙拉 be made ahead?
老挝瀑布牛肉沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 老挝瀑布牛肉沙拉 spicy?
老挝瀑布牛肉沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 老挝瀑布牛肉沙拉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 老挝瀑布牛肉沙拉 to make at home?
老挝瀑布牛肉沙拉 is approachable for a home cook with basic stove skills — total time about 27 minutes, no special technique required.
Can 老挝瀑布牛肉沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Nam tok——'瀑布'——是老挝烤肉拌米粉沙拉的名字,因烤制时肉汁'瀑布'般流出而得名。这道菜与larb(用熟肉末)关系密切,但用切片烤肉。两者都是老挝礼宴桌和泰国伊善桌的核心;两地之间界限模糊。牛肉nam tok最常见;猪肉nam tok和鱼nam tok在地方有变种。这道菜与老挝男性的饮酒文化相关——配老啤酒,在傍晚聚会上分享。
