INGREDIENTS

INSTRUCTIONS

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.
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. 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. Add the lime juice, fish sauce, ground  chilies, and
ground rice. Mix well 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. 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 126
Total Fat: 14.5g
Cholesterol: 89.6mg
Sodium: 149.4mg
Potassium: 582.6mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 33.3g