作法
- 糯米以乾鍋中小火烘 8 分鐘至深金、香氣濃郁。放涼後在研缽中磨成略粗粉。
- 牛肉以炭火每面烤 4 分鐘——表面深焦，中央仍微生至三分熟。靜置 5 分鐘。
- 逆紋切薄片，每片約 5 公釐厚、中央略粉紅。把砧板上滲出的肉汁全部收入。
- 大碗中放入切片牛肉與肉汁，趁熱加入萊姆汁、魚露、padaek 與辣椒粉——熱度幫助味道滲入。
- 加入烘香米粉、棕櫚糖（若用）、紅蔥頭與青蔥，徹底拌勻。
- 上桌前才拌入薄荷、香菜與刺芫荽。配糯米飯與生菜，每人用糯米沾取或以高麗菜葉包裹享用。
Common questions
Can 瀑布牛肉沙拉 be made ahead?
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 瀑布牛肉沙拉 spicy?
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 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 瀑布牛肉沙拉 to make at home?
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 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（寮國語意為「瀑布」）名稱來自烤肉時滴落的肉汁。和拉布（用熟絞肉）非常相近，但用切片烤肉。兩者都是寮國儀式餐桌與泰國東北（伊善）餐桌的核心，邊界鬆動。最常見是牛 nam tok，也有豬與魚的地方變化。在寮國與男性飲酒文化緊密相連——配 Beerlao 啤酒在晚間聚會時共食。
