Thai · Lunch
Grilled Beef Tongue Salad
Thai nam tok salad of charred beef tongue, boiled until tender then seared for smoky char, thinly sliced and tossed with lime juice, fish sauce, roasted rice powder, shallots, mint, cilantro and chili for a sour-hot-savory finish.
$7
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
365Calories
32.4gProtein
19.6gFat
13.8gCarbs
6.1gSugar
2.6gFiber
1580mgSodium
190mgChol
6.9gSat Fat
580mgPotassium
55mgCalcium
4.1mgIron
4.8mcgVitamin B12
22mgVitamin C
low-carb
low-calorie
spice-route
low-calorie
Instructions
1
Prep
Rinse beef tongue under cold water and pat dry, trimming visible connective tissue from the base.
2
Boil
Place tongue in a small pot with 480ml water, bay leaf and salt; bring to boil over high heat, then reduce to low and simmer covered for 75 minutes until knife slides through the thickest part with no resistance.
3
Cool
Lift tongue onto a cutting board and let rest 10 minutes until cool enough to handle, then peel off outer white skin with a paring knife.
4
Grill
Heat a grill pan to high and char the peeled tongue for 4 minutes per side until deep brown grill marks form and edges crisp.
5
Prep
Whisk fish sauce, lime juice and sugar together in a bowl until sugar dissolves. Slice grilled tongue thinly against the grain.
6
Build
Add sliced tongue to bowl with shallot, mint, cilantro, scallion and toasted rice powder; toss to coat every slice in dressing, then sprinkle dried chili flakes over top.
7
Plate
Mound salad on a plate, taste for sour-salty-hot balance and adjust with extra lime if needed before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef tongue
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 22 small shallot
- 1/2 cup16g mint leaves
- 1/2 cup10g cilantro leaves
- 4 tbsp4 tbsp scallion
- 2 tbsp2 tbsp toasted rice powder
- 1 tsp1 tsp dried chili flakes
- 1 tsp1 tsp sugar-white
- 22 bay leaf
- 4 cups960ml water for boiling
- 1 tsp1 tsp salt
