Yam nuea yang

Method

1. 1 Marinate the beef with a little fish sauce for 30 minutes, then let it come to room temperature.
2. 2 Grill over high heat for 3 minutes on each side until the center is still pink.
3. 3 Let it rest for 8 minutes, then slice it thinly across the grain, reserving the juices that have seeped out.
4. 4 Adding the meat juices to the dressing is a trick to make the salad richer; omitting it will ruin the sweetest part.
5. 5 Roast the glutinous rice and then grind it into a coarse powder.
6. 6 Mix the beef slices with a lime-chili fish sauce, red onion, cucumber, and herbs, then sprinkle with roasted rice flour.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 10 cm above the grate, for 6 minutes, flipping at the 3rd minute; the smoky flavor is key to this dish.