Thailand Beef Salad

Product Description

A Traditional individual Thailand style beef salad. Used throughout vivre catering

Sales Channel

Sold direct to customers as a buffet item on Vivre catering

Used In Following Main Recipes

Batch Production Sizes

  • 1kg

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Tenderloin Tenderloin 600gr
  • Sweet Soya Sauce 50gr
  • Bean Sprout 50gr
  • Mint Leaves 35gr
  • Coriander Leaves 25gr
  • Slice Spring Onion 15gr
  • Slice Shallot 15gr
  • Slice Bird Eye Chili 15gr
  • White Cabbage 100gr
  • Red Onion 100gr
  • Cucumber 100gr
  • jasmine rice 75gr
  • Salt 15gr
  • Pepper 10gr
  • Nam Jim Dressing (Sub Recipe) 200gr

Preparation – Vivre

  1. Preheat the oven to 200°C. Spread the rice on a small baking tray and roast for 10–15 minutes, or until golden brown. Shake the tray every few minutes so the rice colours evenly. Tip into a bowl and allow the rice to cool completely.
  2. Sear the beef to medium rare then set aside
  3. Transfer to a mortar with the salt and grind to a very fine powder (or use a spice grinder). The finer the powder, the better. Sieve through a fine strainer and store in a sealed container in a dry place.
  4. Combine 1 cup of bean sprouts with the herbs, spring onions, shallot and chilli. Add a generous amount of nam jim dressing and toss gently. Slice the beef thinly and mix into the salad.
  5. Trim the cabbage leaves into smallish curved pieces and stack them together in groups of three to form four separate ‘cups’.
  6. To serve, divide the remaining bean sprouts among the cups and place a mound of salad on top. Sprinkle with roasted rice and serve.

Shelf Life

  • Chilled – 1 day