Larp.

Yield: 4 Servings

Ingredients:

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.

Instructions:

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.