I’m blessed to be married to the Ravishing Mrs. Ritter who also happens to be 1/2 Thai. This meal is a staple with our family every time we get together. It’s easy to make and hard to mess up. Stores well in the refrigerator–just make sure you cover it up tight to keep the fish sauce smell from taking over.
Ingredients:
2.5 pound Top Round, sirloin, or flank steak
2 teaspoons of rough ground salt to season meat before grilling
Tomatoes (approximately 20 cherry quartered or 3 medium Roma sliced thin)
1 cucumber peeled and sliced thin
1 bunch of cilantro diced fine
10-15 green onions–cut about 1 1/2 inches up from root–sliced thin
1 large white or purple onion sliced…you guessed it…thin
Juice from 4 limes
1 teaspoon white pepper (optional)
1/3 cup Thai fish sauce (anything else won’t taste the same…or as good)
Feel free to add more/less veggies–there’s really no wrong answer!
Directions:
1. Season meat with salt and grill or bake meat until desired doneness (we like medium rare). Let meat cool until comfortable to handle (doesn’t have to stay hot).
2. Cut meat against grain into 1-2 inch thin strips and put into large mixing bowl.
3. Dice onion, green onion tops, and cilantro, and put into bowl with meat.
4. Add lime juice, fish sauce, and white pepper to bowl.
5. Mix thoroughly until well blended.
6. Add thin-sliced cucumbers and quartered tomatoes and lightly mix.
7. Add hot pepper to taste.
Best served over hot Jasmine rice. Make sure you get some of the delicious juice from the bottom of the bowl.
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