Tender strips of beef marinated in fish sauce, garlic, and lemongrass, then grilled over charcoal until smoky and slightly charred. Served with fresh herbs, sticky rice, and spicy jeow dipping sauce.
Nutrition & Info
Equipment Needed
Instructions
-
1
Combine fish sauce, garlic, lemongrass, oyster sauce, and sugar to make the marinade.
-
2
Toss the thinly sliced beef in the marinade and refrigerate for at least one hour.
-
3
Thread the beef strips onto soaked bamboo skewers.
-
4
Grill over high charcoal heat for three to four minutes per side until charred at the edges.
-
5
Rest for five minutes before serving.
-
6
Serve with sticky rice, fresh herbs, and jeow dipping sauce.
Did You Know?
In Laos, ping sin is the universal accompaniment to Beer Lao, and no evening gathering is complete without a plate of these smoky grilled beef strips.
Chef's Notes
Equipment Tips
- charcoal grill
- skewers
The Story Behind Ping Sin
Ping sin exemplifies the Laotian love of grilled meats that dates back to the earliest settlements along the Mekong. The simple marinade of fish sauce and aromatics allows the quality of the beef and the skill of the griller to shine. This dish is as much about the social ritual of gathering around a charcoal grill as it is about the food itself.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!