Units: Us | Metric
1-2 cup salad leaf (enough magazines to cover a serving dish)
225 g tender steak
2 tablespoons fish sauce
2 tablespoons lime juice (approx. 1 lime juice)
1 tsp sugar
1 or 2 shallots, finely sliced scallions
1-2 red chile, deseeded and finely chopped, depending on how big they are, and how hot you want this (or green)
1/4-1/3 cup of mint (handful of mint)
Preheat a griddle, or you can use a grill.
Cover a serving dish with salad leaves and set aside.
Griddle or grill the steak; It should be rare, really, but obviously cook it as you prefer. Once that's done, you can remove a table that will slice it and pour some juice in grill pan in a bowl.
Cut beef into very thin slices and put it over some more juice and run into the Bowl as well.
In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallots, stirring well.
Then mix the contents of two bowls, add mint leaves and quickly turn the salad and serve while still warm.