[Laos] How to cook Beef larb

Ingredients

• 250 g piece beef fillet
• 250 g cooked tripe, thinly sliced
• 2 tsp thinly sliced red birdseye chillies, plus extra chillies to serve
• 2 tsp  dried red chilli flakes
• ½ cup  toasted sticky rice, pounded until finely ground (see Note), plus extra sticky rice to serve
• 1 tbsp very finely sliced kaffir lime leaves
• ½ cup thinly sliced spring onions
• 1 cup coarsely chopped mint leaves, plus extra to serve
• ½ cup coarsely chopped coriander
• 1 tbsp shredded phak phaew (see Note)
• sliced cucumber, to serve

• 2 tbsp fish sauce, plus extra to serve
• 1 tbsp chicken seasoning
• 1 tbsp finely chopped galangal
• 2 tbsp lemon juice, plus extra to serve
• 2 tsp salt
• 1 tbsp padaek (fermented fish sauce), plus extra to serve

Directions