Yam Neua
ยำเนื้อ
Yam Neua is a Thai grilled beef salad — sliced beef dressed in a bold lime-fish sauce-chilli dressing with shallots, lemongrass, and fresh mint.
Cultural Origin
Yam Neua is a Central Thai grilled-beef salad in which sliced rare beef is dressed with lime, fish sauce, chili, and shallots, reflecting the Siamese 'yam' tradition of bright sour-salty-spicy salads. It became a fixture of Bangkok beer-snack culture in the late 20th century and is widely served in seafood and Thai-bistro restaurants.
Allergens & Sensitivities
Key Ingredients
- grilled beef
- shallots
- lemongrass
- lime juice
- fish sauce
Taste profile
- Salty
- fish sauce, soy, shrimp paste
- Sweet
- palm sugar, coconut
- Sour
- lime, tamarind, fermentation
- Umami
- dried shrimp, fermented pastes, stock
Cleaner and lighter than the minced-meat larb style, with the beef's char and a slight pink centre giving a more tender bite than the dry texture of rice-powder salads.
How Yam Neua Is Made
- 1
Grill the beef
Beef is grilled quickly over high heat, kept rare to medium in the centre so it stays tender once sliced.
- 2
Rest and slice
The beef rests briefly before being sliced thinly against the grain.
- 3
Prepare aromatics
Shallots and lemongrass are sliced thinly and lightly bruised to release their oils without pounding them.
- 4
Dress
Lime juice, fish sauce and chilli are mixed into a dressing separately, then tossed through the warm beef slices.
- 5
Finish with herbs
Mint leaves are folded in at the end and the salad is served immediately while the beef is still warm.
When It’s Eaten
A common beer-snack order in the evening, shared across the table rather than eaten as an individual portion, and usually paired with other grilled or fried dishes.
How to Order It
- เนื้อสุกปานกลาง
- neua suk pan klang
- beef cooked medium
- ไม่ใส่ตะไคร้
- mai sai takrai
- no lemongrass
- เผ็ดน้อย
- phet noi
- mild
What people get wrong
Assuming the beef is meant to be well-done — a pink centre is standard for yam neua, and asking for it fully cooked through tends to leave the meat tough.
Where to Try It
Thai restaurants and Isaan eateries throughout the country.
Tips
- For the best texture, use thin-sliced grilled beef that retains a slight pink centre — overcooked beef makes a chewy, less pleasant salad.