Categories: Beef, Thai 
      Yield: 4 servings 
  
      1 lb Fresh Ground Beef. 
           Mint Leaves. 
      3    Cloves Garlic. 
      1 tb Shallot - Chopped. 
      1 ts Coriander Seeds - Ground. 
      1 ts Ground Hot Chili Peppers. * 
      1 tb Ground Toasted Rice. ** 
      1 tb Scallion - chopped. 
      2 tb Lime Juice. 
      1 ts Salt. 
      1 tb Fish Sauce. 
           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.