- Oil for frying
- 500g of minced beef (wuua) or you can use chicken (gai) or pork (muu) if you prefer
- 6 cloves garlic, minced
- 1 tsp chilli flakes
- 1/2 cup of stock (I use a vegetable stock cube)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 3 fresh red chillies, deseeded and julienned (add more if you prefer)
- 3 or 4 large sprigs of basil, stalks removed and roughly chopped
- 1 egg per person
METHOD
In a large frying pan, fry the beef in a little oil. Water will be released from the beef. Keep frying until the water evaporates. Keep frying while the beef is sizzling in its own fat. Let it brown on one side then stir and repeat until the beef is well done.
Move the beef to one side and add the chilli flakes and the garlic. Fry until the garlic starts to brown, then mix in with the beef. At this point there should be little fat visible. If there is a lot, remove most of it with a spoon.
In a jug, mix the stock, the fish sauce, the sugar and the pepper. Add to the pan along with the julienned chillies and cook until most of the liquid evaporates.
Add in the basil and cook for about 1 more minute.
In a seperate frying pan fry the eggs over a high heat. You want to get the white crispy round the edges and the yolk stays soft.
Serve with white rice (jasmine). Place the fried egg on the rice.
To spice this up further, make some Prik Nam Pla
Chop 2 fresh red chilies and 1 clove of garlic. Place into a small bowl and add t1 tbsp of fish sauce and 1 tsp of lime or lemon juice.
Spoon a little of this sauce onto the egg when you serve.
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