Beef Sa Ton from Traditional Recipes of Laos by Phia Sing

Name: Beef Sa Ton from Traditional Recipes of Laos by Phia Sing
Ingredients: tripe, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; salt; 1 small bowl (¼ pint) or padek*; fresh coriander, all finely sliced or chopped; spring onion leaves, all finely sliced or chopped; Kaffir lime leaves, all finely sliced or chopped; 2 (small) heads garlic, sliced into small pieces and mixed together—the result is called kheuang hom; 3 stalks lemon grass, sliced into small pieces and mixed together—the result is called kheuang hom; 3 dried chilli peppers; 7 (small) shallots, sliced into small pieces and mixed together—the result is called kheuang hom; liver, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; galingale (3 to 5 slices), sliced into small pieces and mixed together—the result is called kheuang hom; heart, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; spleen, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; 400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limes

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(This recipe and number 16 are complementary. They should be read and executed together.)

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Cooking tools:

Stove
Saucepan
Chef's knife
Cutting board
Mixing bowl
Wooden spoon

Ingredients

tripe, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate
salt
1 small bowl (¼ pint) or padek*
fresh coriander, all finely sliced or chopped
spring onion leaves, all finely sliced or chopped
Kaffir lime leaves, all finely sliced or chopped
2 (small) heads garlic, sliced into small pieces and mixed together—the result is called kheuang hom
3 stalks lemon grass, sliced into small pieces and mixed together—the result is called kheuang hom
3 dried chilli peppers
7 (small) shallots, sliced into small pieces and mixed together—the result is called kheuang hom
liver, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate
galingale (3 to 5 slices), sliced into small pieces and mixed together—the result is called kheuang hom
heart, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate
spleen, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate
400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limes