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Nue Nam Tok: Grilled Beef With Thai Seasoning

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      Title: NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING
 Categories: Thai, Meats
      Yield: 6 Servings
 
      3    Serrano chilies
    1/4 c  White vinegar
  1 1/2 lb Flank steak
    1/4 lb Red onion; sliced
      4    Green onions
    1/4 c  Lime juice; PLUS:
      1 tb Lime juice
      2 tb Fish sauce
      1 ts Ground roasted chilies *
      2 tb Ground toasted rice **
           Red lettuce leaves
           Coriander sprigs
           Mint or Basil leaves
 
  1.  Remove the stems, but not the seedes, from the chilies. Slice the
  chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
  vinegar in a small serving bowl. Let it stand for at least 15 minutes.
  
  2.  Grill the beef to the desired doneness, preferably over charcoal.
  Slice it across the grain into strips 1/8" thick and 1 to 2 inches
  long. Put these in a large ceramic bowl.
  
  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into
  thin pieces.  Add both types of onion to the beef.
  
  4.  Add the lime juice, fish sauce, ground chilies, and ground rice.
  Mix well
  
  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top. Garnish with sprigs of coriander and
  mint or basil leaves.
  
  6.  Serve at room temperature, the vinegar sauce (from Step 1) and
  rice.
  
  *  Use small hot chilies about 3 to 4 inches long. Roast whole chillie
  stems and all, in a dry wok or skillet until the color changes to
  dark red or brown depending on the chilies used. Be careful not to
  let them burn. When the chilies have cooled, remove the stems and
  seeds. Place the chilies in a food processor or blender and grind
  using short pulses. Pre-ground chilies are also commercially
  available, but often lack the "bite" of home ground ones and may be
  more expensive.
  
  ** Place uncooked rice in a dry wok or skillet and heat over moderate
  heat until deep golden brown,s tirring frequently to keep from
  burning and to allow it to develop a uniform color. Watch the rice
  carefully after it begins to change colorand stir constantly because
  it can burn easily at this stage. When it is auniform deep golden
  color, remove from heat and allow to cool to room temperature.  Grind
  it to a fine powder in a blender or a spice grinder. This can be made
  in advance and kept in quantity so that there is always a supply on
  hand, but it is also easy to make up while preparing the dish.
  
  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.
  
  From: nell@is.rice.edu (Paula Gaynell Warnes)
 
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