'Waterfall' beef — named for the hiss of juices falling onto hot coals as the rib-eye grills.
Spicy
$19
Where it comes from
Nam tok means waterfall, and the poetry is practical: as beef grills over charcoal, its juices drip and sizzle on the embers — that sound gave the dish its name. An Isaan grilling classic, it applies everything larb knows — lime, chili, herbs, toasted-rice crunch — to sliced steak instead of minced meat. We grill rib-eye, slice it thin and still blushing, and send a cabbage wedge along to tame the fire between bites.
Not sure how to judge a plate like this? Read our field guide to the best Thai food in Orange County — five signs of a real Thai kitchen, and what to order once you’re in one.
