• SE Market Foodie

Lab Nam Took – Waterfall Beef Salad

Lab is one of the essential Lao and Thai dishes. Also known as larb or laap. It is a type of meat salad made with chicken, beef or pork tossed with herbs and fish sauce. Growing up, we had lab quite often. There’s different variations of lab. One of my favorites is lab namtook which translates to waterfall beef.

Lab nam took is made with grilled, broiled, or seared beef. It’s pretty easy to make.


  • 1 lb beef (tenderloin, flank, or sirloin)

  • Boiled whole shrimp (optional)

  • cherry or grape tomatoes, halved

  • mint leaves

  • sliced cucumber

  • snake beans cut into 1 inch pieces

  • 1 small red onion

  • thinly sliced Thai Chilies (optional)

  • bean sprouts (optional)

  • 2 teaspoon ground toasted rice powder (optional)


  • 1/4 cup minced lemongrass

  • 1/4 cup oyster sauce

  • 1 tablespoon fish sauce

  • 4 cloves minced garlic


  • 1 garlic clove minced

  • 1 cup water

  • ½ cup sugar

  • 1/3 cup  fish sauce

  • Juice of 2 limes

Start by marinating the beef with oyster sauce, fish sauce, garlic, and lemon grass.  I am using tenderloin but any beef will work.   Set aside.

Next make the dressing.  Boil sugar and water for about 15 mins on medium heat and remove from heat.  Add the remaining ingredients and mix.  Season to taste.   I prefer mine a nice combination of salt, sweet, and sour.  Set aside to cool.

Now move on to the beef.  It’s pretty good grilled or broiled.  I like to pan sear my beef first.     Add some oil to a pan and add beef.   Sear on all sides until brown

Finish in the oven on high broil until medium rare.  The internal temperature should be anywhere from 135 to 145 degrees.   Remove from the oven and allow the beef to cool.

Next prepare the vegetables.

Once the beef has cooled, sliced into thin strips.  Add in the dressing.  Add Shrimp and add the vegetables last and toss.  Serve with sticky rice.

So yummy.

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