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.
Makes 6 servings.
