Lab Nua – Salad Made from Ground Beef and Herbs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g minced beef, lean
- 65 ml fish sauce, Nam Pla
- 65 ml lime juice, freshly squeezed.
- 3 teaspoons peanut oil
- 3 spring onions, cut into thin rings
- 1 onion (s), red, in thin rings
- 1 cucumber (s), halved and thinly sliced
- 10 g Thai basil
- 10 g peppermint, fresh
- 10 g coriander leaves, fresh
- 1 tablespoon sugar
- 5 chilli pepper (s), red, finely chopped
- 2 tablespoon peanuts, roasted and chopped
- salad
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with 2 teaspoons of fish sauce and 2 teaspoons of lime juice.
- Heat a wok vigorously and stir-fry the meat for about 2 minutes until it changes color. Then crumble the meat while stirring. Let cool on a plate.
- Mix the meat, spring onions, onion rings, cucumber slices, basil, peppermint and coriander leaves in a bowl. Add the rest of the fish sauce and lime juice along with the sugar, chilli peppers and peanuts, mix well again and serve on lettuce leaves.
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