Chopped Beef Salad

Heat a dry wok over medium-high heat. Add the rice and toast, stirring frequently, until golden brown, 2-3 minutes. Remove from the heat and let cool. Place in a spice grinder or in a mortar and grind or pulverize with a pestle to the consistency of coarse sand; set aside.

In a bowl, stir together the fish sauce, lime juice, sugar and salt. Add the beef and mix thoroughly. Mix in the toasted rice, shallots, green onions, lemongrass, ground chili, chopped mint and chopped cilantro. Taste and adjust the seasonings, if necessary. Cover and refrigerate until well chilled, about 2 hours.

Peel the cucumbers and cut crosswise into 1-inch sections. Using a melon baller, scoop out the seeds to form each cucumber section into a cup. Spoon the beef mixture into the cups and arrange on a platter. Alternatively, slice the peeled cucumbers crosswise 1/4 inch thick. Shape the beef mixture into a mound on a serving plate and surround with the cucumber slices. Garnish the filled cups with the mint or cilantro leaves or arrange the basil leaves over the mound of beef.