Cut beef diagonally to the fiber into fine oblong slices. Roast briefly in a frying pan or possibly a saucepan without fat. Dry roast the long grain rice and chili separately. Finely pound the long grain rice in a mortar. Cut the lemongrass into very fine rings. Roll up the lemon leaves and cut into very thin strips. Clean the spring onions and cut them into rings. Rinse the cucumber, quarter it and cut it into slices. Rinse and dry the mint and cilantro sprigs and pluck the leaves.
Mix all ingredients, except the mint leaves, well. Season the lettuce slightly hot and sour.
Rinse and clean the lettuce. Spread the beef salad evenly on large lettuce leaves. To eat, wrap the beef salad in the lettuce leaves.
(*) Long grain rice, toasted: Heat uncooked glutinous rice in a frying pan without fat until golden brown. When cooled, place it in a mortar and pound coarsely.
(*) Lemongrass: It originates from Cambodia. The reed-like plant has a pleasant lemony aroma. In cooking, only the lower light part of the grass should be used. It is either cut into fine strips or chopped and cooked, or lightly pounded in a mortar and cut into coarse strips. In this case, remove before serving. Lemon grass is offered fresh or dried.
(*) Lemon b
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