Harvesting lettuce for beef salad
Homegrown lettuce on the raised bed on our beef salad. A version native to Thailand called Nam Tok. The rice, roasted until toasted and then grind to a coarse powder in a mini food processor. The beef was grilled medium well, sliced thinly across the grain and then placed on a mixing bowl. Two tablespoon fish sauce, juice of four limes, a pinch or rock salt and a good cracking of pepper. Mixed well and then placed on a serving dish layered with lettuce leaves and topped with chopped red onion, mint leaves, green onion, cilantro and roasted rice.
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