Laarb with turkey. Exchange it for teh ground beefs.
12 inch stick of fresh lemongrass
6 pieces of kaffir lime leaves
bunch of cilantro
vietnamese coriander (also called rah ram Persicaria odorata - Wikipedia, the free encyclopedia
or "laksa leaf")
a bunch of green onions (scallions)
5-7 lbs of extra lean ground beef
Chop the lemongrass into fine pieces
Mince the kaffir lime leaves into extra fine pieces.
Coarsley chop the cilantro
Slice the green onions into little rounds
Chop the thai peppers into small pieces
Pull off the mint leaves from the stalk (you can use them whole or chop them up)
Pull off the vietnamese coriander from the stalk (same as mint)
**Now that the chopping and stuff is done you can cook the meat**
Cook the ground beef in a pan on medium heat.
Add salt and black pepper to season. You will be adding fish sauce later so make sure not to salt too heavily at this time.
Cook until there is no pink and there is still some juices left in the pan.
Let the meat cool for a few minutes.
Put the meat in a large bowl that you can easily stir.
Add the Thai peppers first so that it can marinate with the meat.
Add the lemon grass, kaffir lime leaves in next.
Stir until well mixed.
Add a lot of fish sauce and lime juice.
Add the cilantro, mint, viatnamese mint, green onions last.
Stir gently until incorporated so you don't bruise the herbs.