Siamese version of Laotian Laap or Goy
- 1 lb fresh ground beef
- mint leaves
- 3 cloves of garlic
- 1 tbsp shallot -chopped
- 1 tsp coriander seeds - ground
- 1 tsp ground hot chile peppers 
- 1 tbsp ground toasted rice 
- 1 tbsp scallion - chopped
- 2 tbsp lime juice
- 1 tsp salt
- 1 tbsp fish sauce
- fresh raw vegetables
- Wrap the shallot and garlic in aluminum foil and roast on the stove for approx. 2 minutes per side till the content is scorched.
- Remove the content from the foil, mash together well (with mortar and pestle, if available) and set aside.
- Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl.
- Let cool for a few minutes.
- Add fish sauce, salt, lime juice, and mix well.
- Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chile, chopped scallion, and lightly toss together with a fork.
- Serve on a bed of lettuce leaves and garnish with mint leaves.
- This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", napa leaves (select the more tender inner leaves), lettuce leaves (romaine and other leave lettuces are excellent), celery,.
- Adjust the amount of ground hot chile pepper to taste. Serve extra on the side to be added to the dish as needed.
- Make toasted rice by browning raw rice in a hot dry wok or frying pan, and then ground coarsely in a blender, or an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok.