Beef Sa Ton

Name: Beef Sa Ton (Sa Ton Sin Ngua)
Cuisine: Luang prabang
Ingredients: spleen, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; tripe, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; 1 small bowl (¼ pint) or padek*; fresh coriander, all finely sliced or chopped; Kaffir lime leaves, all finely sliced or chopped; salt; spring onion leaves, all finely sliced or chopped; 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; 3 stalks lemon grass, sliced into small pieces and mixed together—the result is called kheuang hom; 2 (small) heads garlic, sliced into small pieces and mixed together—the result is called kheuang hom; galingale (3 to 5 slices), 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; 3 dried chilli peppers; heart, to be boiled in the meat broth from recipe 16, sliced into small pieces and set aside on a plate; 7 (small) shallots, sliced into small pieces and mixed together—the result is called kheuang hom

Sa Ton Sin Ngua

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

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

Ingredients

400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and

Asia
Laos
Main course
Side dish
Starter
Southeast Asia
Gluten-free
Spicy

Method

Put the Kheuang hom into a bowl and add salt.

Squeeze out the liquid from the marinated beef, and set the liquid to cook on a low heat.

Mix the pieces of beef with the kheuang horn. Add the or padek little by little, mixing the ingredients continuously as you do so. Mix in also half the sliced offal, the reduced liquid from the beef, the spr