Khmer beef salad

Delicious Khmer beef salad with light touch of pickle fish *pahok*. This authentic recipe from *Karmourn Sor* Rach Gia could use either grill or raw beef that most our Khmer Krom men prefers. Ingredients :

1 Tablespoon vegetable oil

1 Clove garlic, minced

2 Tablespoons fresh or frozen minced lemon grass 1/3 Cup of water 1 Tablespoon creamy style pickle fish (pahok) ½ Lb Lean beef, slices thin 1/3 Cup fresh lime juice 1 Teaspoon fish sauce 1 Tablespoon sugar ½ Vidalia (sweet onion) or red onion, slices thin 1 cup chopped Asian long string bean 2 Cups bean sprouts 2 Tablespoons roasted rice powder 1 Cup chopped mix herbs (mint, sweet basil ) 2 Chopped hot chili pepper, or to your taste (option) Procedures : Heat up a small sauce-pan. When sauce-pan is hot, add oil, garlic and lemongrass, stirs well, add water and *pahok*, simmering till sauce bubbling, removed sauce from hot stove and set a side.For raw meat:Squeezes all the blood out from meat, put un-cook beef in side a large bowl, pour fresh lime juice over raw beef, stirs well and set a side for five minutes. Add fish sauce, sugar, onion, stirs, add string green bean and bean sprout, stirs well.Add prepared *pahok( sauce, stirs, add roasted rice powder and mix herbs, stirs well and top with chili pepper before serve.For grilled meat. Grilled meat to your liking and then sliced thin. Pour lime juice over and continue to follow same steps above.