Larp.

1. * Adjust the amount of ground hot chili pepper to taste.
2. Serve extra on the side to be added to the dish as needed.
3. ** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground coarsely in a blender, OR an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok.
4. Wrap the shallot and garlic in aluminum foil and roast on the stove for approx.
5. 2 minutes per side till the content is scorched.
6. Remove the content from the foil, mash together well (with mortar & pestle, if available) and set aside.
7. Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl.
8. Let cool for a few minutes.
9. Add fish sauce, salt, lime juice, and mix well.
10. Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork.
11. Serve on a bed of lettuce leaves and garnish with mint leaves.
12. This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", nappa leaves (select the more tender inner leaves), lettuce leaves (Romaine and other leave lettuces are excellent), celery, and so on. Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana.