Title: Laotian beef lap
 Categories: Laos, Beef
      Yield: 6 Servings
 
      1 tb Heaping raw rice
      3 sm Dried red chilies
  2 1/2 c  Water
      1 lb Ground round or ground
           -sirloin
      1 ts Dried lemon grass or:
      1 ts Grated lemon rind
      1 lg Yellow onion, chopped very
           -fine
      3    Fresh green chilies, chopped
           -fine
      1 lg Green pepper, seeded and
           -chopped
    1/4 c  Mint leaves (about 30)
      3 tb Lemon juice
           Nam pla or salt to taste
 
  Roast the rice in a dry frying pan over a medium flame until it is a
  pale gold color. Transfer it to a mortar and pound it to the
  consistency of corn meal. Roast the dry chilies in the same way and
  pound them in the mortar.
  
  Bring the water to a boil and add the lemon grass and the beef,
  stirring until the meat changes color. Drain the meat and place in a
  serving dish with the rice, dried chilies, onions, fresh chilies,
  green pepper, and the mint leaves (reserving some of the mint for
  garnish). Sprinkle lemon juice all over and mix to blend well.
  Finally add salt or nam pla to taste and garnish with the remaining
  mint leaves. Serve with plain boiled rice.
  
  From:  PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN671-21366-0 Simon and
  Schuster, New York.  1972 Posted