Larp.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh Ground Beef. |
| Mint Leaves. | ||
| 3 | Cloves Garlic. | |
| 1 | tablespoon | Shallot - Chopped. |
| 1 | teaspoon | Coriander Seeds - Ground. |
| 1 | teaspoon | Ground Hot Chili Peppers. * |
| 1 | tablespoon | Ground Toasted Rice. ** |
| 1 | tablespoon | Scallion - chopped. |
| 2 | tablespoons | Lime Juice. |
| 1 | teaspoon | Salt. |
| 1 | tablespoon | Fish Sauce. |
| Fresh Raw Vegetables. | ||
Directions
* Adjust the amount of ground hot chili pepper to taste. Serve extra on the side to be added to the dish as needed.
** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground coarsely in a blender, OR an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok.
Wrap the shallot and garlic in aluminum foil and roast on the stove for approx. 2 minutes per side till the content is scorched. Remove the content from the foil, mash together well (with mortar & pestle, if available) and set aside.
Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl. Let cool for a few minutes. Add fish sauce, salt, lime juice, and mix well. Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork. Serve on a bed of lettuce leaves and garnish with mint leaves.
This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", nappa leaves (select the more tender inner leaves), lettuce leaves (Romaine and other leave lettuces are excellent), celery, and so on.
Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana.
Submitted By PAD GAJAJIVA On 12-26-94