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Pla Neua Sot (Raw beef salad)


  • Finely slice the steaks and place in a large bowl.
  • Pound the small chillies and palm sugar with the salt using a mortar and pestle. (You can blend in a processor, if you prefer.) Add the fish sauce and lime juice. Mix to combine and then add to the beef.
  • Toss well, taste for seasoning and set aside for up to 10 mins for the beef to 'cook'. Then add the lime leaves, long chilli, shallots, coriander and mint. Gently toss and serve on individual plates with spring onion sprinkled on top.


  • 2 x 180 gm porterhouse steaks, trimmed of all fat & sinew 
  • 3 small red chillies, chopped
  • ½ tspn shaved palm (or soft brown) sugar
  • ½ tspn sea salt flakes
  • 3 tbsp Asian fish sauce
  • 4 tbsp fresh lime juice
  • 3 kaffir lime leaves, shredded (or ¼ tspn grated lime zest)
  • 1 long red chilli, finely sliced
  • 5-6 shallots, finely sliced
  • a good handful each of coriander & mint leaves
  • 2-3 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm