The Nam Toc Burrito as served at The Blue Owl in Santa Barbara, CA, as seen on Diners, Drive-Ins and Dives: season 36.
Recipe courtesy of Blue Owl

Nam Toc Burrito

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  • Level: Advanced
  • Total: 3 hr 55 min (includes cooling and marinating times)
  • Active: 2 hr 30 min
  • Yield: 4 to 6 servings


Nam Toc Sauce:

Basil Mayo:

Tri-Tip Beef:




Fried Rice Sauce:

Cabbage Mix:

Shredded Chicken:

Fried Rice:


Special equipment:
a rice cooker
  1. For the nam toc sauce: Combine the makrut lime leaves, shallots, Thai basil and mint in a bowl. Add the fish sauce, lime juice, soy sauce, chile sauce, sugar, chile flakes, rice powder and 1/2 cup water.
  2. For the basil mayo: Combine the mayonnaise, garlic oil, garlic salt, pepper, garlic and basil in a bowl.
  3. For the tri-tip beef: Marinate the beef with the oyster sauce, garlic salt, black pepper and garlic for 15 minutes. Add the canola oil to a preheated flat top or griddle. Add the beef and sear for 3 minutes on each side until cooked to desired temperature. Set aside and let cool.
  4. For the burrito: Warm a tortilla on the flat top for 15 seconds on each side. Remove from the heat and add 1 tablespoon basil mayo to one side of the tortilla. In a separate bowl, add two scoops of Fried Rice, 2 tablespoons nam toc sauce, a handful cilantro, a handful spring mix, handful green onions and two scoops tri-tip beef, and mix together. Add to the center of the tortilla and roll into a burrito. Add to the flat top to seal the burrito for 30 seconds, until golden brown. Turn on other side and heat for 15 seconds more. Remove from the heat and cut in half. Repeat with the remaining tortillas and fillings.

Blue Owl Fried Rice with Shredded Chicken:

  1. For the rice: Mix the white and brown jasmine rice in a sieve and rinse until the water runs clear. Combine with 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. Spread the rice on a tray to cool down while preparing the rest of the ingredients.
  2. For the fried rice sauce: Put the oyster sauce in a large bowl, then add the mushroom soy sauce, sesame oil, sugar, chile sauce, garlic, fish sauce, black pepper and 1/4 cup water. Whisk together until uniform and let sit while preparing the cabbage mix.
  3. For cabbage mix: Set aside a handful of cilantro and green onion for garnish. Combine the green and purple shredded cabbage in a bowl with the cilantro, green onions and Thai basil.
  4. For the shredded chicken: Preheat the oven to 325 degrees F.
  5. Add the chicken thighs to a deep baking pan. Mix in the garlic salt, chile flakes, garlic, black pepper, turmeric and 4 cups water. Bake for 45 minutes. Shred the chicken.
  6. To assemble the fried rice: Coat a heated flat top or griddle with canola oil. Spread the cooked rice on the flat top with space in between so it can steam and gain a light brown, crispy texture. Once ready, slowly add the fried rice sauce and mix it on the flat top until the sauce has colored the rice and no white of the rice is visible. Keep cooking until the steam has decreased significantly, then add a handful of cabbage mix. Continue to mix the rice and cabbage together. Once the rice has less steam and has acquired a crispy texture, remove from the flat top to a bowl. Let cool for 2 minutes, then mix in additional cabbage mix for more crunch. Add a serving of shredded chicken, then dress with green onions, cilantro, sprouts and some chile sauce for heat.

Cook’s Note

There will be extra tri-tip left over with this recipe. It may be used as a topping for the fried rice in a bowl, separate from the burrito. It can also be frozen for up to three months. We recommend serving the burrito with sambal chile sauce for added heat. This fried rice bowl is customizable and can take any protein while enhancing the flavor. The cabbage mix on top is recommended to be mixed while pan-frying the rice, as well as added on once the rice cools down a bit for extra crunch. There may be chicken left over from this recipe that can be used in sandwiches, on top of plain white rice or stored in the freezer for up to three months.