Beef pieces are pounded together with aromatic spice paste and herbs that will leave you begging for more. Eat them with rice, or salad, or taco, whatever it is, you won't be disappointed for sure!
1large bunch of Vietnamese Coriander(rau ram) (you can substitute with 1/2 coriander leaves and mint leaves if you can't find rau ram) - roughly chopped
Small bunch of coriander leaves(roughly chopped)
Salt to taste
Spice paste:
1tspground Sze Chuan peppercorns
2-inchslice ginger(finely minced or use garlic press)
5clovesgarlic(finely minced or use garlic press)
2-3red chili(seeded if you like and finely chopped)
Cut the beef into small cubes, around 1-inch. Place the meat in a large pot. Place about 1/2 inch of water inside the pot and add in the beef. Let the beef boil for about 30 minutes on low to medium heat
Preheat a large skillet with oil. Add in the beef and let them brown all over. Set aside
Place all or half (if you have small mortar) of the ingredients for spice paste in a mortar and pound into a paste. Repeat with another half if you divide them. Place small batches of the meat in the mortar with the spice paste and pound the beef until they are soft and broken. Repeat this step until you have pounded all the beef. Season with salt to your taste if needed
Lastly add in the Vietnamese coriander and toss to mix again and garnish with coriander leaves for final touch
Serving:
Serve with some lettuce as a wrap if you prefer or serve with some rice as part of multi-course meal