Servings: 2 servings
Calories: 304kcal
Ingredients
- 285 g beef see notes
- 1 tablespoon fish sauce
- 0.5 teaspoon MSG
- 0.5 tablespoon toasted rice powder
- 1.5 teaspoons Thai chili flakes
- 10 g cilantro
- 20 g green onions
- 0.5 teaspoon salt
- 1.5 tablespoons beef bile optional
- 2 tablespoons beef blood optional
- 10 g culantro
- 42 g beef intestines optional
Procédé
- Slice the beef intestines thinly into small pieces.42 g beef intestines
- Slice the beef against the grain into thin strips, then cut each strip on a bias into very thin slices for maximum tenderness. The goal is to finely slice the meat, not mince it.285 g beef
- Combine the thinly sliced beef with the blood, salt, MSG, fish sauce, Thai chili flakes, toasted rice powder, and beef bile in a bowl. Mix well until the dressing is evenly distributed.1 tablespoon fish sauce, 0.5 teaspoon MSG, 0.5 tablespoon toasted rice powder, 1.5 teaspoons Thai chili flakes, 0.5 teaspoon salt, 1.5 tablespoons beef bile, 2 tablespoons beef blood
- Add the chopped green onions, cilantro, and culantro, then toss gently. Serve immediately.10 g cilantro, 20 g green onions, 10 g culantro
Notes
Beef: The best cut for raw beef larb is a lean, low-fat cut such as tenderloin. It is tender and absorbs the flavors of the dressing without overpowering them.
Make sure your beef is fresh and unprocessed. If you have any doubts about its freshness or quality, err on the side of caution and do not prepare dishes such as Thai raw beef salad.
Nutrition
Calories: 304kcal | Féculents: 2g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 229mg | Potassium: 478mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1018IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 3mg
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