This dish is a delight. It is often called Laap by the traveller and is sold as such in some places in NE Thailand. Once again there is a huge variation in preparation including the addition of yellow curry. So there are hardly hard and fast rules for its preparation other than a families tradition.




 This dish is often prepared for picnics and outings and goes well with sticky rice. The reference to "waterfall" refers to the juices of the grilling meat as it falls onto the coals below.




Ingredients

  • 1/6 cup fai
  • 1 1/3 cup mint
  • 1/4 cup Mien cilantro
  • 1/2 cup chives chopped
  • 1/6 cup lemon basil
  • 2 cups chopped cilantro
  • 1/3 cup lime leaves
  • 1/2 white onion
  • 3 stalks lemon grass sliced
  • 10 chillies arbol minced
  • 1 head garlic
  • 8 pounds boneless beef chuck, cooked and chopped
  • 2 limes cut in half
  • Salt to taste
  • 1 1/2 teaspoon red pepper powder
  • 1 1/2 teaspoon MSG (optional)
  • 2 teaspoons black pepper
  • 3 1/2 teaspoons fish sauce
  • 1/4 cup rice powder
  • 6 cups bean sprouts

Method:

  1. Fai, Mint, Chives, Lemon Basil, Chopped Cilantro, Lime leaves put in the same bowl.
  2. In a separate bowl add sliced onion, lemongrass, chillies and garlic minced.
  3. Put Chopped meat in large bowl.
  4. Squeeze lime into meat add salt, Red pepper, (Optional MSG), Sprinkle Black Pepper.
  5. Add onion garlic mixture.
  6. Mix well
  7. Add fish sauce.
  8. Mix well.
  9. Add rice powder.
  10. Mix well .
  11. Add Bean Sprouts
  12. Mix well
  13. Add Cilantro Mixture
  14. Mix well
  15. Eat with lettuce and rice