Photograph of the finished Suea rong hai

Thailand · Bò nướng chấm xốt cay Suea rong hai

Suea rong hai

40 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.5 kg
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Lime Lime 8
  • Photograph of Dried chillies Dried chillies 60 g
  • Photograph of Sticky rice Sticky rice 100 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Sawtooth coriander Sawtooth coriander 100 g
  • Photograph of Palm sugar Palm sugar 48 g
  • Photograph of Sour tamarind Sour tamarind 100 g

Method

  1. 1 Choose a cut of beef with a thick layer of fat around the edges and marinate it in soy sauce for 2 hours.
  2. 2 The layer of fat dripping onto the charcoal creates so much smoke that even a tiger would cry – that's the name of the dish.
  3. 3 Grill over medium heat for 4 minutes on each side until the center is still pink.
  4. 4 Let it rest for 10 minutes, then slice it thickly across the grain.
  5. 5 Roast the glutinous rice and dried chili peppers separately, then grind them into a powder.
  6. 6 Mix fish sauce with tamarind juice, lime juice, palm sugar, and two types of roasted flour to make jaew sauce.

With an appliance

  • Charcoal grill 40 min

    Grill over charcoal, keeping the grill 12 cm above the coals, for 8 minutes; the fat dripping onto the charcoal and creating smoke is the essence of the dish.

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