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1
Put the meat in a large bowl and cover with the fish sauce.
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2
Seal with plastic wrap and refrigerate overnight.
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3
The next day, heat the oven to 325F.
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4
Remove the beef from the fish sauce and put it in a large roasting pan with the coconut milk, ginger, galangal, lemongrass, and lime leaves.
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5
Put this in the oven to cook for 1 hour, then raise the temperature to 350F and cook for 40 minutes longer.
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6
Increase the oven temperature again, to 425F, and cook for another 40 minutes to caramelize the mixture.
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7
It should turn golden brown and most of the coconut milk should have evaporated.
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8
It will look like the whole thing is burned, but it is not.
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9
Its just fabulously tasty.
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10
Remove the roasting pan from the oven (leave the oven on) and put the meat into a bowl or dish to cool.
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11
Do not refrigerate-the beef is much better served at room temperature-although you can obviously refrigerate any leftovers for the next day.
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12
Meanwhile, soak the rice for the dressing in a bowl of cold water for 10 minutes.
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13
Drain well, then spread it out on a baking sheet and roast in the 425F oven, stirring often, until it is lightly browned and smells nutty.
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14
Transfer to a bowl and let cool, then grind to a coarse powder with a mortar and pestle.
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15
To make the salad, shred the beef and put the mangos, shallots, cilantro, lemongrass, basil, and mint in a bowl, tearing any very large mint leaves into pieces.
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16
Add the dressing and toss gently.
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17
Serve the salad and beef together, sprinkling the roasted rice over the top like sesame seeds.
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18
Nam Jim:
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19
This quick and easy dressing is perfect for all the Thai salads.
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20
Make it fresh every time you want to use it.
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21
Dice all the chiles, then, using a pestle and mortar, crush them with the palm sugar.
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22
Add the fish sauce and lime juice to taste and use as soon as possible, within 6 hours.
