Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Coriander root or coriander sprigs; finely chopped |
| 2 tablespoons | Garlic; finely chopped |
| ¼ teaspoon | Black pepper |
| 1½ teaspoon | Salt |
| 1 pounds | Sirloin, tenderloin or whatever you prefer |
| 8 eaches | Serrano chilies; adjust to taste |
| 1 cup | Red onion |
| 1 medium | Cucumber |
| 1 each | Romaine lettuce |
| ¼ cup | Lime juice |
| 1 tablespoon | Nuoc mam |
| 2 teaspoons | Sugar, white |
| 1 each | Bn Scallions |
| 1 cup | Coriander sprigs |
YIELD: 4 SERVINGS
In food processor, grind first four ingredients and spread over beef.
Marinate for one hour or overnight if possible. Grill the beef and slice into strips. Remove stems, but not seeds from chilies and chop finely. Slice cucumber into pieces ⅛ inch thick. Slice red onion into thin slices. Tear lettuce into serving size pieces. Mix lime juice, fish sauce, and sugar, stir until the sugar is dissolved.
Place lettuce on serving platter. Arrange other ingredients over lettuce and pour lime juice mixture over it all. Slice green onions into pieces about ⅛ inch thick, and chop coriander sprigs. Garnish salad with them.
Submitted By SAM WARING On 01-27-95