- 1 lemongrass stalks, roughly chopped
- 20g/¾oz coriander seeds
- ½tsp cumin seeds
- ½tsp turmeric powder
- 50g/2oz block coconut cream
- 1½ large onions, sliced
- 3 garlic cloves, chopped
- 3 red chillies, seeds removed, chopped
- 1 thumb-sized piece ginger, peeled and chopped
- 1 bay leaf
- 750g/1lb 10oz boneless beef shin, cut into 2.5cm/1in cubes
- 400g/14oz canned coconut milk
- 250ml/8¾fl oz strong veal or beef stock, heated
- 110g/4oz Chinese cabbage, shredded
- 2 lime leaves, sliced into thin strips
- 2 red chillies, seeds removed, sliced into thin strips
- 25g/1oz pea shoots
- 50g/2oz mizuna leaves
- small handful mint leaves
- 1 spring onion, sliced diagonally
- 50g/2oz green beans, cut into 2cm/1in pieces
- small handful fresh coriander leaves
- small handfulfresh Thai basil leaves (or normal basil leaves)
- small handful bean sprouts
- 1 lime, juice only
- 1 tsp sunflower oil
- 1 tsp fish sauce
- 1 red chilli, finely diced
- 1 garlic clove, finely sliced
- 200g/7oz Thai jasmine rice
- 200g/7oz Thai sticky rice
- 1 tsp salt
- For the beef rending, pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
- Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
- In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.
- Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.
- Add the reserved ground spices and the bay leaf and fry for a few minutes more.
- Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices – this will take a few minutes.
- Add the coconut milk, bring to the boil, then add the hot stock.
- Turn the heat up to high and continue cooking for at least 1- 1½ hours, stirring occasionally until the sauce becomes thick and coats the meat well.
- For the salad, combine all the salad ingredients in a salad bowl and mix well. Set aside.
- For the dressing, whisk together all the dressing ingredients in a bowl. Set aside.
- For the sticky rice, tip the rice into a sieve and wash the two varieties of rice three times, draining each time.
- Place the rice into a saucepan and cover with water to leave 1cm/½in water above the level of the rice. Add the salt and cover with a lid. Place over a high heat and bring to the boil.
- Boil the rice for five minutes, then, without removing the lid, turn the heat off and leave to steam for 20 minutes.
- To serve, pour the dressing into the salad and mix to combine. Pile the rice onto four plates and spoon the beef rending alongside. Serve the salad separately.