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Preparation Time: 20 minutes
Cooking Time: 6 minutes

Ingredients - serves 4

  • 500 g lean beef mince
  • 1 tbsp vegetable oil
  • 2 tbsp roasted rice, coarsely ground
  • 1 small red onion, finely sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 long red chilli, sliced
  • 2 kaffir lime leaves, very finely shredded
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • Baby cos leaves, lime wedges and roasted peanuts, to serve


  1. Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly.
  2. To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground.
  3. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.