Thai Beef salad (Yam Nua) Prawn, pork and chicken noodles
  • 400 GRAM BEEF, sliced
  • 1/2 DECILITER VINEGAR
  • 1 CLOVE GARLIC, chopped
  • 1 TSP CHILI PASTE
  • 4 TBSP FISH SAUCE
  • 300 GRAM PAPAYA, cut
  • 300 GRAM CUCUMBER, cut in long slices
  • SOME LETTUCE
  • 300 GRAM CABBAGE, shredded
  • FRESH CORIANDER, chopped
    •
  • 400 GRAM NOODLES
  • 300 GRAM MEDIUM SIZE PRAWNS, shelled
  • 200 GRAM CHICKEN BREAST FILLET, in cubes
  • 100 GRAM PORK FILLET, in cubes
  • 1 RED SWEET PEPPER, chopped
  • 4 GREEN ONIONS, chopped
  • 3 EGGS, boiled in quarters
  • 2 TBSP SOY SAUCE
  • 2 TBSP LEMON JUICE
  • 1 RED CHILI, chopped
    •

Make a marinade of vinegar, fish sauce, chilli paste, garlic and coriander. Grill the beef. Make rolls of papaya in cucumber and cabbage in cucumber. Arrange on a plate with lettuce, beef in the middle (see picture). Drizzle the marinade on top of the meat and the vegetable rolls. Decorate with coriander.

Inspiration for this recipe came from "Great Cuisines of the World", a cookbook published by Hyatt Hotels, featuring delicious dishes that the Hyatt Hotels serve worldwide.

Poach pork, chicken and prawns for 5 minutes; mix soy sauce and lemon juice. Fry the red pepper and chilli for 5 minutes, add the meat and prawns and the soy sauce mixture. In the mean time, boil the egg noodles for 3 minutes, then add the meat, stir well. Sprinkle the green onions over the noodles and put the egg quarters on top.

 

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