Buey Nam Prik (Minced beef with salted plums)
Ingredients
- 400 gGround beef 15% fat (fresh)
- 4 pcumeboshi (pitted and mashed)
- 4 pcGarlic (peeled cloves)
- 2 pcRed onion (chopped)
- 3 pcThai chili (according to heat tolerance)
- 1 tbspshrimp paste (fermented)
- 2 pcRound tomato (finely diced)
- 1 tbsppalm sugar (grated)
- 2 tbspfish sauce
- 3 tbspPeanut oil
- 1 pcFresh cilantro (chopped bunch)
- 5 pcDried red chilies (rehydrated in hot water and seeded)
Method
A dense, glossy beef paste where the oils gently rise to the surface. It balances the pungency of shrimp paste, the heat of chilies, and the salty acidity of plums cutting through the meat's richness.
- 1
In a mortar, pound the rehydrated dried red chilies, garlic, red onion, and Thai chilies until a coarse paste is formed. Add the shrimp paste and pound again to combine.
- 2
Heat the peanut oil in a wok. When it starts to smoke slightly, add the aromatic paste. Stir constantly until the fermentation smell becomes pleasant and the color darkens to a brick red.
- 3
Add the ground beef. Break up the meat with a spatula to separate the grains; we don't want large chunks. The meat should be seared and well coated with the paste.
- 4
Stir in the finely chopped tomatoes and the previously pitted and crushed umeboshi plums. Add the palm sugar and fish sauce. Simmer over low heat until the tomato juice has evaporated and the sauce coats the meat.
- 5
Garnish generously with fresh cilantro before serving with sticky rice or raw vegetables.
Frequently asked questions
How do you get this dish right?
- The secret is in the reduction: tomato juices must evaporate completely, leaving only the spice-infused meat fats.
- If you don't have a mortar, chop everything very finely with a knife, but don't blend: we want texture, not a liquid puree.
How long does this dish keep?
Keeps for 4 days in the fridge in an airtight container. The flavor improves the next day.
