Laap sein (Spicy herbed beef)

Approximated time required: 10-15min

Serving: 4-6

What you'll need:

1 lb beef (cooked and sliced thin)

2 Tbsp roasted ground rice (see below)

3 Tbsp lime juice

3 Tbsp fish sauce

1/4 tsp MSG (optional)

1 shallot (sliced thin)

1 small piece lemongrass (sliced thin)

1 small piece galangal (sliced thin) (Might be able to get away using ginger if you have a hard time finding this)

2-5 Thai/chili peppers (sliced)(adjust accordingly)

1/2 cup bean sprouts

2 lime leaf (sliced thin) (optional)

1/4 cup parsley (chopped)

1/4 cup mint (chopped)

1 green onion (chopped)

1/4 cup peanut (crushed)

Roasted ground rice: If you're a Lao food fanatic, you probably have this item already made and stored with all your other ingredients. For those of you who have never heard of this, here's how to make it...it's really simple. Feel free to make more than needed for this recipe for later use. Use uncooked white rice. Heat pan to medium heat, add white rice, and stir frequently to avoid burning till rice is nicely brown. Transfer to mortar and pestle or blender for grounding. Ground extra fine. Complete!

Now for the laap (also spelled larb...just ask a Laotian for pronounciation). Chop or slice herbs as indicated. Grill the beef to your preferrence of taste. (My Dad likes his raw, and garished with chicken blood!:) Slice it as thin as you can and place in mixing bowl for the rest of the ingredients. Add lime juice, mix, add grouned rice, and mix again. Add the rest of the ingredients, except the peanut, (in no particular order) and mix well. Served on a plater. Garish with crushed peanut, and 3-5 more whole Thai/chile peppers if you or your guest like it that hot. Served as a main dish, best with sticky rice. Enjoy!