Yam Nua, or Yam Nuea Yang (ยำเนื้อย่าง) in its grilled beef version, is a Thai salad with a bright, sour, salty and spicy flavour. The beef is thinly sliced and mixed with tomatoes, onion, Chinese celery, coriander and a dressing made with fresh lime juice, fish sauce and chilli.
Unlike Isan-style Nam Tok, this version does not rely on toasted ground rice or a large quantity of herbs. It belongs to the Thai yam family of salads, whose fresh, oil-free dressing gives the dish its distinctive character.
At the table with Portail Asie
Traditional Yam Nua
Make traditional Yam Nua, a Thai grilled beef salad with tomatoes, onion, Chinese celery, coriander and a fresh lime, fish sauce and chilli dressing.
- Prep time
- 20 min
- Cooking time
- 10 min
- Total time
- 30 min
- Servings
- 2
- Difficulty
- Easy
- Spice level
- 4/5
- Cuisine
- Thailand
- Dish type
- Salad
Last checked: September 23, 2026
About this recipe
Version: Traditional
Yam Nua belongs to the Thai yam family of salads, characterised by a dressing made with lime juice, fish sauce, sugar and chilli. In the grilled beef version, the meat is combined with fresh vegetables such as tomatoes, onion and celery, then served immediately after mixing.
Do not substitute: Do not turn the dressing into an oil-based vinaigrette, and do not confuse Yam Nua with Nam Tok Neua. Nam Tok notably contains toasted ground rice and a larger quantity of herbs.
Ingredients
Adjust servings to suit your needs.
For the salad
- 300 g Beef for grillingsirloin, rump steak or flank steak
- ½ Onionthinly sliced
- 150 g Tomatoescut into wedges, or cherry tomatoes halved
- 100 g Chinese celeryor tender inner celery stalks and leaves
- 2 tbsp Fresh corianderroughly chopped
- 2 tbsp Spring onionsliced
- 30 g Unsalted roasted peanutsroughly crushed
- 1 tsp Neutral oilfor cooking the beef
- Black pepperto taste
For the yam dressing
- 2 tbsp Fresh lime juice
- 1½ tbsp Fish sauceadjust to taste
- 2 tsp Palm sugarfinely grated or chopped
- 1 to 3 Thai chilliesfinely chopped, according to your preferred heat level
Preparation steps
Remove the beef from the refrigerator about 20 minutes before cooking. Pat it dry with kitchen paper, season lightly with black pepper and brush with a little oil.
Heat a grill or frying pan over high heat. Cook the beef to your preferred doneness, then leave it to rest for 5 to 10 minutes so the juices redistribute.
Meanwhile, combine the fresh lime juice, fish sauce, palm sugar and chillies until the sugar dissolves. Taste the dressing: it should be distinctly sour, salty and spicy, with a slight sweetness.
Place the onion, tomatoes, Chinese celery, coriander and spring onion in a large bowl. Add the dressing and toss gently.
Slice the beef thinly against the grain to keep it tender. Add the still slightly warm slices to the bowl together with any juices collected while the meat was resting.
Toss gently to coat the beef and vegetables. Taste and adjust with a little more lime juice, fish sauce or chilli if necessary.
Sprinkle with the roasted peanuts just before serving. Yam Nua is best eaten immediately, while the beef is still tender and the vegetables remain fresh.
Common mistakes and how to avoid them
The beef is tough
Probable cause: The meat was overcooked or sliced with the grain.
Solution: Let the beef rest after cooking, then slice it thinly against the grain.
The salad becomes watery
Probable cause: The tomatoes were cut too early or the salad was left standing too long before serving.
Solution: Assemble the dish at the last moment and serve immediately.
The salad lacks acidity
Probable cause: There is not enough lime juice or it has been diluted by the vegetable juices.
Solution: Gradually add more fresh lime juice until the dressing tastes bright and sharp again.
The salad is too salty
Probable cause: Too much fish sauce was added to the dressing.
Solution: Add a little more lime juice and, if necessary, a small pinch of sugar to rebalance it.
The peanuts become soft
Probable cause: They were added to the dressing too early.
Solution: Sprinkle them over the salad only immediately before serving.
Portail Asie tips
Always let the beef rest before slicing it, then cut it thinly against the grain to keep it tender. Make the dressing with freshly squeezed lime juice and add the peanuts only just before serving. Yam Nua should remain fresh and bright, so avoid leaving the beef and vegetables to marinate in the dressing for too long.
Substitutions and alternatives
- Beef for grilling
- Use a tender cut such as sirloin, rump steak, flank steak or rib-eye. Avoid cuts intended for long, slow cooking.
- Chinese celery
- If unavailable, use the smaller tender stalks and leaves from the centre of regular celery.
- Palm sugar
- If unavailable, use a small amount of coconut sugar or light brown sugar.
- Peanuts
- They can be omitted in case of allergy; their main role is to add crunch.
Watch the preparation
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Order this dish in Thailand
Thai name:ยำเนื้อย่าง
Say it simply:Yam Nuea Yang
Show this:ขอยำเนื้อย่างหนึ่งที่ครับ/ค่ะ
Meaning:One grilled beef Yam Nua, please.
Where to find the ingredients
Fish sauce, palm sugar and Thai chillies are available in most Asian grocery stores. Chinese celery is thinner and more aromatic than Western celery; if unavailable, use the tender inner stalks and leaves of regular celery.
