Yam Neua (Thai Beef Salad) 1 1/2 lb beef tenderloin room temp. 1/4 cup fresh lime juice 1/4 cup fresh coriander chopped 1 leaf lettuce head 2 tablespoon fresh mint chopped 2 tomato thinly sliced 1 jalapeno pepper minced 1 small red onion thin sliced 3 garlic cloves crushed 1 small cucumber 2 tablespoon nam pla (fish sauce) 1 fresh ground black pepper 2 tablespoon palm (brown) sugar 1 lime thin wedges Preheat oven to 500F. Set beef in small baking dish and roast for 20 minutes until rare. Let cool for 30 min, then refrigerate until cold, approx. 2 hours. Slice beef against grain into 1/4 in. by 1/2 in. strips. In a large bowl, combine meat strips, coriander, mint, jalapeno and toss. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice - mix well. Pour this dressing over the meat and toss to coat. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hour and up to 4 hours. Before serving, sprinkle with black pepper, and garnish with lime wedges. Yield: 6