Chapter Twenty-five

Freni Hostetler’s Version Of Beef Yum Yai (Thai Cold Beef Salad)

Makes 6 servings

1 pound of thinly sliced roast beef

2 medium cucumbers

3 bunches green onions

Juice of three limes

1 tablespoon lemon zest

1 tablespoon fish sauce

½ teaspoon salt

Lettuce leaves

 

 

Cut the roast beef into half-inch-wide strips. Peel and slice the cucumbers, then cut cucumber slices in half. Chop the green onions. Assemble the first seven ingredients and mix well just before serving. Serve on a bed of lettuce leaves. (Freni served fresh hot loaves of homemade bread as the accompaniment.)