Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Ground Beef.
Mint Leaves.
3 Cloves Garlic.
1 tb Shallot - Chopped.
1 ts Coriander Seeds - Ground.
1 ts Ground Hot Chili Peppers. *
1 tb Ground Toasted Rice. **
1 tb Scallion - chopped.
2 tb Lime Juice.
1 ts Salt.
1 tb Fish Sauce.
Fresh Raw Vegetables.

* 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.

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