1 lb fresh ground beef.
1 mint leaves.
3 cloves garlic.
1 tablespoon shallot - chopped.
1 teaspoon coriander seeds - ground.
1 teaspoon ground hot chili peppers. *
1 tablespoon ground toasted rice. **
1 tablespoon scallion - chopped.
2 tablespoon lime juice.
1 teaspoon salt.
1 tablespoon fish sauce.
1 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.