Yam No Mai Gup Moo

From: "The Original Thai Cookbook" by Jennifer Brennan


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)


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)


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.