Quite possibly the longest title for a dish. In Thai, it’s simply ‘Laab neua’.
Talking of simple, this dish was an absolute doddle to make. Compared to some of the more, shall we say, ‘involved’ meals I’ve been making this month, this was pretty straight forward. Which was good news, because my sister Alex was over, and she was demanding to be fed. And she’s not exactly the patient type!
The only element of this dish that requires any cooking, of any sort, is the beef. And even then, all you do is stir-fry it for a few minutes until it is just cooked. Easy.
Also, can we just take a moment to stop and look at these gorgeous ombre lemongrass slices. Beautiful.
All of the other ingredients are mixed in, in their raw state: lemongrass, shallots, bird’s eye chillies, mint, coriander, lime juice, fish sauce and some roasted rice that I had leftover from making the Grilled Pork Balls with Peanut Dipping Sauce at the start of the month.
The beef mixture is spooned into lettuce leaves, wrapped up and devoured.
Considering we were eating raw bird’s eye chillies, none of us passed out. In fact, the flavours were very well balanced, and both my husband Matt and Alex were surprised when I told them, that essentially most of it was raw.
They were tasty, but it was the fish sauce! I just cant enjoy it! I’ve used it loads over the years when I’ve made Thai green curries, and not had an issue with it whatsoever. Maybe it’s because these recipes are more authentic that the quantity of fish sauce is noticeably increased? I don’t know. Matt and Alex thought they were incredible. Hmm.
Maybe a bit too simple.