Serves 4 as part of a shared meal with other dishes, but alone is sufficient for one.
Trim the beef but retain, some of the fat, it helps to keep it moist during the grilling. Briefly marinate the meat for about 5 minutes in the fish sauce.
Preheat a barbecue or chargrill pan, then grill the beef for a minute or two on each side-it should be rare – but cook it to your preferred degree. Remove and allow to rest for at least 10 minutes.
Meanwhile, make the sauce by combining the lime juice with the fish sauce and sugar in a small bowl. Stir in the chili powder .Taste the sauce gingerly-it should be pungently hot, sour and salty. Pour into a small serving bowl then add the shallots, coriander, spring onion and roasted rice.
After the meat has rested, slice the beef across the grain. I like to leave a little of the fat on – it’s really very tasty. Serve accompanied by a plate of vegetables. And of course with the bowl of the roast chili sauce on the side.
Roasted a good handful of dried bird’s eye chilies in a work or pan over a medium heat, stirring and tossing regularly to prevent scorching, unit they have changed colour and are beginning to toast. Cool then grind to a coarse or fine powder, as preferred, using a pestle and mortal or clean coffee grinder. This keeps well in an airtight container.
To make ground roasted rice, dry-fry white sticky rice over a low heat in a work or pan, stirring regularly until golden and fragrant. The rice must smell nutty and cooked-rather like cooked pastry-and it should be a deep golden brown in colour. (If it is insufficiently cooked, it is not only indigestible but unpalatable.) Leave to cool the grind to fine to medium powder using a pestle and mortar or a clean coffee grinder. Store an airtight container.
06 May 2019 03:21PM
( Updated: 07 May 2019 10:08 PM )