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David and Betty - Lao Raw Beef Salad

Prep time: 45 mins    Cook time: 20 mins    Serves: 5

Ingredients

500g silverside/topside beef, finely sliced

100g tripe, thinly sliced

4 shallots, sliced into thin rounds

100g kaffir lime leaves, finely chopped

2tbs galangal, finely chopped 

1 bunch coriander

1 bunch mint leaves

1 cup bean sprouts

4 hot chilli peppers, sliced into thin rounds

1tbs fish sauce

1 cup lemon/lime juice

1tsp salt

2tbs roasted rice powder

30cm pork rind, cut into strips, seasoned and deep fried

Lettuce leaves

Sliced cucumber 

1 lime, sliced

Pork crackling

Sliced spring onions, mint, coriander/cilantro, bean sprouts, to garnish

Method

  1. Finely slice tripe into 5cm strips. On the stove, boil water in a small saucepan. Once water is boiled. Pour in the tripe to cook for 5 minutes.
  2. Finely slice and chop up galangal, chilli and kaffir lime leaves, coriander and shallots.
  3. Prepare mint, pick leaves only.
  4. Finely slice beef making sure it’s about 1mm in thickness.
  5. Toast rice until it's golden, grind into a fine powder using a blender or mortar and pestle,
  6. Put beef and tripe in a large bowl. Add galangal, chilli and kaffir lime leaves. Massage through.
  7. Add fish sauce, salt and lime juice. Massage for another 30 secs and taste.
  8. Finish off by adding mints, coriander, spring onion and beansprouts. Toss and serve.
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