Brett Churchill (Former editor and Linguist Fellow)
1lb good beef steak (any cut)
1/3 cup Tiparos Fish Sauce (no other brand will substitute)
Juice from 2-3 limes (fresh squeezed if possible)
1 tbsp (or more or less) crushed hot red peppers
1 tbsp rice powder
1 head romaine lettuce
1 large red onion
1 large tomato
1 green or red bell pepper
Any other salad greens you prefer
Grill steak to medium rare, slice into bite size pieces. While steak is cooking mix fish sauce, lime juice, and hot peppers to taste in a small bowl, let sit while steak cooks.
Put sliced steak over bed of salad and pour salad dressing on top. Sprinkle rice powder and mix thouroughly. Allow to sit for 5-10 minutes before serving.
This recipe is particularly good on a hot summer day with a cold beverage.