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Print this Recipe    Thai Groundbeef Salad

Laab Nuea (Ground Beef Salad)

1 pound ground beef
1/4 cup lime juice
2 tablespoons fish sauce (nam pla)
1/2 teaspoon galangal powder (kha pon)
6 shallots, thinly sliced
2 tablespoons scallion (spring onion), chopped
2 tablespoons cilantro leaves, chopped
2 tablespoons ground roasted sticky rice
1 teaspoon thai red chili pepper, ground (prik khee no)
15 mint leaves

Combine the ground beef with the lime juice, fish sauce, galangal
powder and shallots.

Heat a skillet and cook the ground beef mixture on medium-high heat
for 5 minutes or until the beef is cooked. Remove the skillet from
the heat and add the chopped green onion and cilantro and the ground
roasted rice. Mix thoroughly so that everything is well combined.

Remove to a serving plate, spoon the ground pepper on the side of
the plate if desired, and garnish with the mint leaves. Serve with
an accompaniment of raw vegetables, such as long string beans or
snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce,
basil leaves, and swamp cabbage or spinach.

Roasted sticky rice: Prepared by adding raw sticky rice to a hot
skillet and cooking until it is golden brown. Add a tablespoon of
water to the pan at occasional intervals. Grind in a mortar with
a pestle if ground roasted sticky rice is needed.


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