From: "The Original Thai Cookbook" by Jennifer Brennan
Ingredients 2 shallots, finely chopped (I used purple onions) 2 cloves garlic, finely chopped 2 cups (cans) bamboo shoots, drained and sliced the size of matchsticks 2 green onions, chopped to include tops 3/4 cup cooked beef, cut into matchsticks (The "moo" in the title ironically refers to pork, not beef) sauce 3 tbl fish sauce (Nam Pla) juice of 2 limes (I used bottled lemon or lime juice) 1 tsp sugar lettuce leaves 1/4 tsp dried red chili flakes (I used cayenne) 3 sprigs mint leaves (I omitted) Procedure In a mortar, pound the shallots and garlic to a paste. Wrap the paste in a small packet of aluminum foil and place directly onto a burner or under broiler. Broil on each side for 1 minute. Remove and place the paste in a mixing bowl. Add the bamboo shoots, green onions, beef and sauce. Mix together gently. Line a plate with lettuce leaves. Mound the mixture in the center of the lettuce. Sprinkle with chili flakes and decorate with mint. Serve room temp or chilled. Actually, I never bothered making the onions and garlic into a paste and roasting it. I left them raw. And if I did remember to cook them, I'd saute them in a pan. I put the cayenne into the sauce. And skipped the lettuce.