- 1 lb. beef filet – finely sliced, premium grade
- 3 Tbsp. Tuk Prahoc (or substitute 3 Tbsp. Red Boat 40 degree fish sauce pounded with 1 Ortiz Anchovy fillet)
- juice of 3 limes, divided into thirds
- 3 Tbsp. Palm Sugar
- 2 stalks lemongrass, top 2/3 plus root end trimmed and discarded and the remainder very finely-sliced
- 2 shallots, peeled and finely-sliced
- 2 cloves peeled garlic, cut into slices
- 2 1/2 Tbsp. peeled and finely-slivered galangal (substitute ginger if unavailable)
- 2 Kaffir lime leaves, central rib removed and finely-slivered (substitute microplaned lime zest from 1 lime if unavailable)
- 2 Tbsp. peeled and finely-slivered carrot
- 1 yellow bell pepper, thinly-sliced
- 1 red Fresno chili, finely-sliced
- 2 oz. peanuts, roasted and unsalted
- 3 leaves Thai Basil, slivered
- 3 saw leaves, slivered (or substitute regular basil)
- 1/4 cup chopped long beans (green beans can be substituted)
- 1/4 cup bean sprouts
- 1/2 yellow onion, peeled and finely-sliced
- 1 cucumber, peeled and sliced for garnish
- cilantro leaves as garnish
- In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil, saw leaves (if using) and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
- Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
- Put the beef slices, drained of any remaining liquid in a clean bowl. Add the remaining ingredients except garnishes and dressing. Toss with the dressing, garnish and serve immediately.