Beef Salad (laph) Recipe

Toast and grind rice

If you don't have pre-made ground roasted rice, heat a small dry skillet over medium heat. Add 2 tbs of uncooked jasmine rice and toast, shaking the pan, until golden brown and aromatic, about 3–5 minutes. Cool slightly, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tsp for the recipe; reserve extra for garnish.

Cook beef

Heat a skillet over medium-high heat and add 1 tsp neutral oil. Add 1 cup minced beef and spread into an even layer. Cook, stirring and breaking up any larger pieces, until just cooked through and no longer pink, about 3–5 minutes. Remove from heat and let cool slightly (you want it warm, not hot, when you combine with herbs).

Season beef

While the beef is still warm, transfer it to a mixing bowl and add 2 tbs fish sauce, 2 tbs fresh lime juice, 1 tsp sugar, 1 tsp chili flakes (adjust to taste), and 2 tsp ground roasted rice. Mix well so the warm beef absorbs the seasoning. Taste and adjust fish sauce (salt), lime (acidity), or sugar (balance) as needed.

Prepare shallots and onions

Thinly slice 3 small shallots (or 1 small red onion plus 2 shallots) and place them in a bowl of cold water for 5 minutes if you want to mellow their bite; drain and pat dry before using.

Chop herbs and scallions

Thinly slice 3 scallions on the diagonal. Coarsely chop or roughly chiffonade 1/2 cup cilantro leaves, 1/2 cup mint leaves, and 1/4 cup Thai basil if using. Add all herbs and scallions to the bowl with the warm seasoned beef and toss gently to combine. The residual heat will wilt the herbs slightly, releasing their aroma.

Add 1/2 cup thinly sliced cucumber and 1/2 cup halved cherry tomatoes to the beef-herb mixture. If using additional red onion, add 1/4 cup thinly sliced red onion. Toss gently to combine so vegetables are coated with dressing.

If you prefer a crisper presentation, serve the beef salad on a bed of 8 lettuce leaves or shredded cabbage, arranging the beef mixture on top of the leaves or offering the leaves for wrapping.

Taste once more and finish with 1 tsp extra toasted rice powder, 1/4 tsp freshly ground black pepper, and 2 tbs coarsely chopped roasted peanuts if using. Toss lightly to distribute garnish.

Serve immediately with lime wedges on the side for additional acidity and extra chili flakes to taste.