Salade de bœuf thaïe (Yam Nua)

In a dry skillet over medium heat, toast the raw rice, shaking the pan often, until deep golden brown and fragrant. Let it cool, then grind to a coarse powder in a mortar or spice grinder; set aside.

• 1 tbsp raw jasmine rice

✅ C'est prêt quand : the rice is deep golden brown and smells toasty, not burnt

In a mortar or small bowl, lightly crush the chilies and garlic together just to bruise them, not pulverize. Stir in the lime juice, fish sauce and palm sugar until the sugar dissolves; taste and adjust so it hits hot, sour, salty and sweet all at once.

• 3–6 Thai bird's eye chilies
• 3 cloves garlic
• 60 ml fresh lime juice
• 45 ml fish sauce
• 1 tbsp palm sugar

✅ C'est prêt quand : the dressing tastes balanced: sour first, then salty, sweet and spicy