This is one of the few Laotian-inspired dishes cooked at Red Spice Road restaurant. This is a great dish to do at home on the barbecue.


  • 300g porterhouse steak

  • .5 telegraph cucumber, cut into small cubes

  • 3 red shallots, peeled and finely sliced

  • 1 handful coriander leaves

  • 1 handful flat leaf parsley, chopped

  • 4 mint leaves, torn

  • 1 large red chilli, seeded and sliced

  • 1 teaspoon of roasted rice

  • .25 teaspoon ground black pepper

  • 50ml fish sauce

  • 50ml lime juice


  • 1.

    Cook steak to your liking on a barbecue or in a lightly oiled, pre-heated frypan. Rest the steak for 5 minutes then slice thinly.

  • 2.

    Combine remaining ingredients in a large bowl.

  • 3.

    Transfer steak to large serving plate and top with salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 173kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 19g
  • Carbohydrate 13g
  • Sugar 5g
  • Sodium 1243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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