200g beef rump cap
2 tbsp. sweet soy
2 stick lemongrass
2 lime leaves
2 apple eggplant, sliced finely
1 bunch long leaf coriander, chopped finely
½ bunch coriander
1 bunch mint, chopped finely
100mls. lime juice
50mls. fish sauce
20mls. sugar syrup
1 tbsp. roasted rice powder (*To make the roasted rice, soak jasmine rice in water for 5 mins, strain it, then roast in a pan till lightly golden)
Marinate beef in sweet soy for 5 minutes, then throw over the grill until medium rare, then let rest.For the dressing, take the lime juice and season it with the fish sauce and castor sugar, you are looking for hot and sour.
In a bowl, place the mint, coriander, flat leaf coriander, lemongrass, eschallot, lime leaf, apple eggplant and green chilli.
Slice the beef finely, and plate it up with the salad ingredients tossed with the dressing and sprinkled with the roasted rice powder.