This is a classic Isaan style salad that can be made with grilled beef or pork.  It’s hot, fresh and goes really well with sticky rice.

Singha has worked in partnership with Andy Oliver again this year, the chef behind the critically acclaimed East London restaurant Som Saa, to bring a taste of Thailand to the home this Christmas. 

Singha Beer is brewed using a blend of sweet, earthy and spicy flavours to perfectly complement Thai cuisine.

Serves: 4

Preparation time: 20 minutes

Ready in: 20 minutes


600 – 800g of good quality sirloin steak in one piece

3 tbsp fish sauce

A pinch of sugar

10 Thai shallots, peeled and thinly sliced

1 large handful of picked mint leaves

1 large handful of picked coriander roots

1 small handful of coarsely sliced sawtooth coriander (optional)

2 tbsp roasted rice powder, with one more for garnish (see method)

For the dressing:

5 tbsp lime juice

5 tbsp fish sauce

1 tsp white sugar

1 tbsp water

2 tbsp homemade roasted chilli powder (see method)

For garnish:  a chunk of white cabbage or iceberg lettuce, a few mint sprigs and elegant slices of cucumber


1. To make the roasted chilli powder,  slow roast a  large handful of hot dried chillies in a pan on a low heat without oil until dark red and almost black. Transfer them to a spice grinder or pestle and mortar and grind them into a powder.  This keeps for a couple of weeks in a sealed container

2. To make the roasted rice: dry roast 1 cup of raw sticky rice (you can substitute jasmine rice if you can’t find sticky) in a frying pan on a medium low heat until nut brown.  Allow to cool then transfer to a spice grinder or pestle and mortar and grind into a coarse powder. 


1. Light the BBQ or preheat a griddle pan.

2. Rub the steak all over with the fish sauce and the sugar, and grill on a medium heat turning regularly until nicely charred and medium rare.  Allow to rest for at least 5 mins.

3. While the beef is resting make the dressing:  mix the lime juice, fish sauce and sugar in a bowl, add the chilli powder and taste. It should be hot, sour and salty. 

4. Slice the beef into bite sized chunks and place in a mixing bowl. Add the shallots, mint, coriander and sawtooth coriander (if using).  Pour over the dressing and sprinkle in one tablespoon of the roasted rice powder.   Toss and serve on a plate, pouring all the dressing over the salad. 

5. Sprinkle with final tablespoon of sticky rice powder and add the cucumber / cabbage / herb garnish along side.