As it is with larb, this is a famous and well loved Issarn dish. You should be able to spot the similar characteristics simply by looking at the ingredients and how it is served. Only the freshest and very good quality beef should be used for this dish; We like to use either rump or beef fillets, the latter of course will cost a little more but it sure makes a huge difference to the final dish.
- 600 g beef fillet or rump, marinated as below
- dash soy sauce
- dash fish sauce
- dash kecap manis (sweet soy sauce)
- 1 stalk lemongrass, thinly sliced (white part only)
- ½ cup fresh coriander (cilantro) leaves
- ½ cup mint leaves
- 4 Asian shallots, sliced
- 2 bird chillies, sliced
- 1 large red chili, julienne
- 4 to 5 tablespoons of khao kua, roasted rice powder
For the dressing
- 5 tablespoon sugar
- 5 tablespoon fish sauce
- juice of 1 lime
- 3 tablespoon roasted chilli flakes
- Dissolve sugar in fish sauce (30 seconds in the microwave oven does the trick), when the syrup has cooled down add in the lime juice and chilli flakes. Check for seasonings, you might need to add more of any of the ingredients. The dressing should taste sweet, sour, hot and salty.
- Prepare the herbs and aromatics.
- Marinate the beef pieces with soy, fish sauce and sweet soy for at least an hour
- Grill beef on a hot griddle for 30 seconds on each side. Remove and rest before slicing.
- Prepare the dressing.
- Slice the beef thinly and place in in a large bowl.
- Add the rest of the ingredients and dressing. Mix well.
- Serve accompanied by wedges of cos lettuce, cucumber and long beans as part of a Thai meal. This is also a great beer snack!
Serves 4 to 6 as part of a Thai meal