This crying tiger beef rice noodle salad is everything you want in a Thai-inspired salad: spicy, tangy, fresh and zesty. It features juicy grilled beef and veggies over rice noodles, all drizzled with a delicious chili-lime dressing.
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If I had to pick one salad that hits every crave-worthy note—umami, spice, crunch, freshness—this crying tiger beef and rice noodle salad would be it. Inspired by the classic Thai “Seua Rong Hai” (which translates to “Crying Tiger”), this dish pairs tender grilled steak with cooling rice noodles, crispy veg, and a bold chili-lime dressing that seriously wakes up your taste buds.
Crying Tiger beef is traditionally served with a spicy dipping sauce called nam jim jaew, popular in northeastern Thailand (Isaan). After years of recreating this at home—and plenty of taste testing—I’ve developed a version that stays true to the original flavors while being easy enough for weeknight cooking.
This dish is gluten-free, naturally dairy-free, and loaded with vibrant whole food ingredients. If you’re craving something light but satisfying, spicy but fresh—you’re in the right place.
What Makes Crying Tiger Sauce So Special?
The magic is in the sauce—and it’s not shy. This version of nam jim jaew, a bold and punchy Thai dipping sauce, balances sweet, sour, salty, and spicy all in one glorious spoonful. Made with fish sauce, lime juice, palm sugar, garlic, chili, and fresh herbs, it’s the kind of sauce that keeps you coming back for “just one more bite.”
I recommend using freshly squeezed lime juice and authentic palm sugar (not brown sugar) for the best flavor. You can find these at Asian grocers or even online. If you’re sensitive to spice, start with less chili and build your heat gradually. This sauce also keeps well in the fridge for up to 3 days—great for leftovers or dipping grilled meats (great with chicken, shrimp, tofu, veggies). It’s a great way to add some spicy, tangy flavor to your favorite dishes.
👉 Tip: If it’s too salty, add a touch more lime juice or water. Too sour? Stir in a bit more sugar. Too spicy? Add more chopped herbs or shredded carrot to mellow it out.
How To Make Crying Tiger Salad
The full recipe card with ingredients and a nutritional breakdown are below. Here are some step-by-step photos for how to make this beef and rice noodle salad.
- Step 1. Cook the rice noodles as per the packet instructions, then rinse in cold water, strain and leave in the sieve.
- Step 2. Prepare the crying tiger salad dressing. Add the palm sugar and hot water to a mixing bowl or jug. Whisk to dissolve. Juice the limes and add to a mixing bowl together with fish sauce and the remaining ingredients. Mix and taste for salt, sour and sweet flavor ratios. You may need to add more salt with fish sauce or more sweetness with palm sugar. Add a little bit of each flavor at a time to get a perfect balance. Set aside.
- A note on chili: I used a long red chili, called banana chili, which isn’t too hot however you can get an occasional rough pepper that is quite spicy. I recommend that whatever chili you use, taste it first to see how spicy it is. If it’s quite hot, chop and add a little at a time. You can remove the seeds to make the red bits less spicy. It’s easier to add the spice than to remove it.
- Step 3. Season the steaks with salt and a little ground cumin. Heat 1-2 tablespoons of oil in a skillet or frying pan over medium-high heat. Add the steaks and cook for 4 minutes on each side. Remove from the pan and rest for 2 minutes. Then, slice into strips and set aside.
- Step 4. Prepare the remaining salad ingredients.
- Step 5. Arrange the rice noodle salad bowls. Start with the rice noodle base and arrange the vegetables on the sides. Place a few slices of grilled beef over the top and garnish with fresh cilantro (as little or as much as you like). Drizzle the meat with a couple of teaspoons of the crying tiger sauce and use extra to dress the noodles and vegetables, about 1-2 tablespoons.
Finish with fried shallots for extra crunch and lovely onion flavor.
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Ingredients
- 4 oz dry rice noodles thin, like vermicelli (about 100 grams)
- 2 medium beef steaks of choice, e.g., ribeye, sirloin or rump
- ½ teaspoon salt
- ½ teaspoon ground cumin
- Olive oil or coconut oil for cooking
- 1 cup cilantro leaves aka coriander
- 1 cup cucumber sliced
- 2 cups lettuce shredded
- 1-2 cups cabbage shredded
- 1 cup cherry tomatoes halved
- ½ cup carrots shredded
- ¼ cup shallots fried, for garnish (optional)
Crying Tiger Sauce
- 2 tablespoons palm sugar about 4-5 teaspoons, see notes
- 3 tablespoons hot water
- ¼ cup fresh lime juice 2 juicy limes
- ¼ cup fish sauce
- 0.5-1 long red chili diced finely (depending on heat, see notes below)
- 1 spring onion finely diced (scallions)
- 1 clove garlic finely diced or minced
- ⅓ cup chopped cilantro leaves and stems, coriander in OZ/UK
Instructions
- Cook the rice noodles as per the packet instructions, then rinse in cold water, strain and leave in the sieve.
- Prepare the crying tiger salad dressing. Add the palm sugar and hot water to a mixing bowl or jug. Whisk to dissolve. Juice the limes and add to a mixing bowl together with fish sauce and the remaining ingredients. Mix and taste for salt, sour and sweet flavor ratios. You may need to add more salt with fish sauce or more sweetness with palm sugar. Add a little bit of each flavor at a time to get a perfect balance. Set aside.
- Season the steaks with salt and a little ground cumin. Heat 1-2 tablespoons of oil in a skillet or frying pan over medium-high heat. Add the steaks and cook for 4 minutes on each side. Remove from the pan and rest for 2 minutes. Then, slice into strips and set aside.
- Prepare the remaining salad ingredients. Arrange the rice noodle salad bowls. Start with the rice noodle base and arrange the vegetables on the sides. Place a few slices of grilled beef over the top and garnish with fresh cilantro (as little or as much as you like). Drizzle the meat with a couple of teaspoons of the crying tiger sauce and use extra to dress the noodles and vegetables, about 1-2 tablespoons.
- You can also mix everything in one large bowl and serve it for everyone to help themselves.
Notes
Nutrition
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Love love love this salad!! So much flavour!! And is a regular meal at our house!!
Thank you