This salad can be made with beef or pork. The meat is barbecued or grilled first, and then mixed with fresh herbs, lime juice, chili and roasted rice powder. Use any part of beef (prime rib or any other decent steak, sirloin etc.) or pork suited for grilling, but make sure there’s some fat on top, so that the end result isn’t too dry. You can remove the fat after grilling, but it’s essential to let it drip and make the meat juicier.
- 350 g beef or pork, suited for grilling, with some fat on top
- 4 tablespoons light Thai soy sauce
- ½ cup thinly sliced shallots
- 1-2 teaspoons dry ground chili
- ½ cup fresh mint leaves
- ½ cup chopped scallions
For the sauce:
- 3-4 tablespoons water
- 5-6 tablespoons lime juice
- 3-4 teaspoons fish sauce
- 2-3 drops kaffir lime oil 5%
Rub the soy sauce onto the meat and set aside for 10 minutes (or more in a fridge, sealed in a plastic bag).
Barbecue or grill the meat to a medium or well done degree (around 40 minutes on a charcoal grill or in an oven grill set to 250 C), turning it over so that it gets sealed and browned from all sides.
Set aside for at least 10 minutes.
Wash the rice and drain.
In a dry wok of a frying pan, roast the rice, constantly stirring, until it has an even golden color.
Grind the rice into a fine powder, using a mortar and pestle or a spice grinder.
Cut the meat into bite size, 4 mm thick, slices.
In a small bowl, mix the fish sauce, the lime juice and the kaffir lime oil.
In a pot, boil the water, add the meat and mix.
Add the sauce ingredients and mix.
Add the rice powder and the chili, mix and turn off the heat.
Add the shallots and the scallions, toss lightly and arrange on a serving plate and garnish with mint leaves.
Serve with boiled or sticky rice and fresh vegetables (white cabbage, green beans, Thai basil, Chinese cabbage etc.)