This Kachin pounded beef salad with herbs comes from Naomi Duguid’s excellent new book, Burma: Rivers Of Flavor. The book is absolutely gorgeous and also contains a fantastic introduction to the cuisines of Burma. Kachin State in the northeast of the country borders China, and this dish contains Sichuan peppercorns two ways. It’s extremely easy to make (especially if you have a large stone mortar and pestle), and explodes with flavor. Would make an excellent accompaniment to a few cold beers.
The hot sauce on the side also comes from the book – tart and sweet chili-garlic sauce, and it’s one of the tastier hot sauces I’ve made recently.