NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING

      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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