SPICY BEEF SALAD (Plia Sach Ko)

Ingredients (Serves 4)

• 1 lb of beef fillet, thinly sliced, 1½ inches in length 
• 1½ lbs of beef omasum tripe, cooked in boiling water for 4-5 minutes and thickly sliced (¼”) 
• 2 bunches of vermicelli (1.76 oz bean thread), dropped in hot oil and removed right away 
• 1/3 cup of lime juice 
• 1 head green leaf lettuce, washed and drained 
• 3 small bell peppers, about 1 lb (green, orange, and yellow), seeded and sliced 
• 1 small onion, thinly sliced 
• 2 tablespoons of fish sauce 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of sugar 
• 8 kaffir leaves, thinly sliced 
• 1-inch galangal root, finely chopped 
• 1 stalk lemon grass about 12 inches, 

thinly sliced and chopped 

• 2 red and 5 green fresh chilies 
• 6 cloves of garlic 
• 5 shallots 
• 1 cup of mint or basil

Procedures

1. Roast garlic, shallots, and chilies in oven for 20 minutes at 350°F until golden brown. Remove, peel, and crush in a mortar. 
2. Marinate the beef with salt and half the lime juice; refrigerate for 2-3 hours. 
3. Squeeze the juice from the beef (by hand) into a small saucepan. Add fish sauce, chicken soup base, sugar, and crushed garlic, shallot, and chilies. Bring it to boil. 
4. In a big salad bowl with the beef in it, add the hot sauce and stir. Add beef omasum tripe, lemon grass, kaffir leaves, galangal, and lime juice and toss. Then add sliced onion, peppers, and mint and give them a toss. 
5. Arrange a dish with green leaves at the bottom and vermicelli. Top with beef salad and serve.