Beef larb

• Meat

  • 1 250 g piece Beef, fillet
  • 1 tbsp Chicken seasoning
  • 250 g Tripe, cooked

• Produce

  • 2 tsp Birdseye chillies, red
  • 2 tsp Chilli flakes, dried red
  • 1/2 cup Coriander
  • 1 Cucumber
  • 1 tbsp Kaffir lime, leaves
  • 1 cup Mint, leaves
  • 1/2 cup Spring onions

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Lemon juice
  • 1 Marinade

• Pasta & Grains

  • 1/2 cup Sticky rice, toasted

• Baking & Spices

  • 1 tbsp Galangal
  • 2 tsp Salt

• Other

  • 1 tbsp Padaek (fermented fish sauce, plus extra to serve
  • 1 tbsp Shredded phak phaew (see note

Found on nonnascooking.com

Description

Directions

• Place the beef in a bowl. To marinate, add the fish sauce and chicken seasoning. Cover and refrigerate for 30 minutes. Add the remaining marinade ingredients and combine well.
• Cook the beef on a charcoal grill, turning regularly, for 8 minutes, or until medium–rare. (Cooking time will vary according to thickness of the meat and heat of the grill.) Remove and stand for 5 minutes before thinly slicing. Place the beef in a large bowl and add the tripe, fresh and dried chillies, ground toasted sticky rice, kaffir lime leaves, spring onion, mint, coriander and phak phaew.
• Adjust the seasoning with extra padaek, fish sauce and lemon juice. Serve with the cucumber, extra chillies, mint and sticky rice.
• Note• To toast the sticky rice, place in a dry wok and stir over medium heat until dark golden, then pound to a fine powder. Manivone likes to toast and grind her sticky rice freshly for each batch of larb.• Phak phaew is also known as polygonum or Vietnamese mint and has a peppery flavour.