Koi

Name: Koi
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 150 g beef eye of round or tenderloin; 1 tbsp raw glutinous (sticky) rice; 2 tbsp lime juice; 2 tsp fish sauce; 1 tsp padaek; 1 tsp dried red chilli flakes; 1 shallot; 1 stalk lemongrass; 1 spring onion; 5 g mint leaves; 5 g coriander; 2 leaves sawtooth coriander; 1 kaffir lime leaf; 1 tsp galangal; 1 tsp beef bile; 60 g white cabbage; 30 g yard-long beans

A Lao raw beef salad from the Mekong: cold hand-chopped beef dressed with lime, padaek and roasted chilli, bound with toasted sticky rice powder and packed with mint, coriander and lemongrass. Eaten with sticky rice and a plate of raw vegetables.

Mains 25g+ protein 8g+ fibre

35 min25 prep · 10 cookMedium579 kcalper serving

Instructions

Put 1 tbsp of raw glutinous rice in a small dry frying pan over medium-low heat and toast, shaking constantly, for 8-10 minutes until the grains are deep golden brown and smell nutty. Tip out, cool, then pound in a mortar to a coarse, sandy powder (khao khua) and set aside.
Take 150 g of the chilled beef straight from the fridge, slice it thinly across the grain, then chop it with a heavy knife on a cold board until finely minced but still with a little texture. Return it to the fridge, covered, while you build the dressing, the beef must stay cold and be dressed within minutes.
In a mixing bowl whisk 2 tbsp of lime juice with 2 tsp of fish sauce, 1 tsp of padaek and 1 tsp of roasted chilli flakes until the salt dissolves. If you have it, stir in 1 tsp of beef bile for the proper bitter Lao edge.