This was good. Jim Liked it.

Ok, I use five spice and about a tbsp of jalapeno powder in my fish sauce to spice it up a little. But this recipe is a great recipe even without my little tweaks. I also add all kinds of little veggies such as baby corn, cucumber, onions, tomatoes, peas, sometimes bamboo shutes(sp) and even pineapple on rare occasion. Also, try it with shrimp instead of beef for a fun variation. At first I was hesitant about fish sauce because I was afraid it would be "fishy" but it isn't at all unless you are just imagining it... ;)

One of my family's all-time favorites! I pound the meat very thin prior to sauteeing. My secret ingredient is roasted rice powder. You can make it yourself in minutes and sprinkle on just before serving for a delicious crunchy texture.

The Thai salad I usually get at the restaurant is insanely good and unfortunately this came no where near close. The only changes I made in this recipe was to cut the sugar down a bit and I used chili garlic sauce because that was all I had. The fresh lemon grass and cilantro overwhelmed the taste of the salad -- it ended up tasting alot like a cambodian salad my mother makes -- still good but not what I think a thai salad should be. I would probably make it again anyways but tweak it around so that it is comparable to the thai salads I'm used to eating.

Having lived in Thailand, I found this recipe to be very good although not quite like what I was accustomed to in Bangkok. To modify I left off the mint and canceled out the sugar (personal preference). Instead of adding sweet chili sauce, I opted for a spicy version. Wish I could have found Thai chilis at the local market. When I made the sauce, I kept part aside for dipping at the table. Very nice meal.

I haven't tried this recipe exactly, as it is so close to the one that I use that they may have come from the same source. The only difference is the addition of minced garlic to the sauce, and instead of sugar and sweet chili sauce, I use Splenda and ground chili paste. I also like to marinate the meat before cooking for extra oomph. I just use a bit of the liquid portion of the sauce and discard that after removing the meat. Here is a helpful hint about lemongrass - if you slice it very thinly and only use the tender white part, it makes a crunchy edible part of the salad. I shudder to think about chomping on a one inch piece of lemongrass! Another hint that this recipe includes is adjusting the flavor of the sauce. When using fresh ingredients (lime, cilantro, etc.) there may be an extreme variance in flavors from one time to the next. It is critical (IMHO) to taste the sauce and correct any imbalance before continuing. This dish always receives rave reviews except from my quirky sister-in-law who doesn't like 'cold' meat. I actually reheat some of the meat and sauce for her and she will eat it beside the salad. Highly suggested for anyone with an adventurous palate!

Excellent recipe. I cut down on the sugar (3 tablespoons) and used an unsweetened chili sauce. I also drizzled the sauce and beef over glass noodles. Delicious!

Thanks for sharing this recipe. It is good to find an alternative to the recipe I have always used. I got mine from a Thai chef when I used to work in a 5-star hotel in Malaysia which have 5 restaurants, including a Thai. Almost all is the same except that mine has minced garlic, does not use mint leaves and replaces lemongrass with finely chopped ginger and white with brown sugar. You may of course experiment which works best for your taste. I always put a lot of cilantro, because that gives me the uummmm! They name it 'koriander' here, by the way. I always make this when friends and family come for the first time to our home here in the Netherlands, and I receive good comments EVERYTIME! They are most of the time surprised by the exotic combination of spices, expecially those who are not familiar with cilantro. Not everyone likes cilantro but luckily it combines very well in this concoction of flavors. They always request for it the next time they come. Thanks again!

With a little less sugar (1/3 cup)and hot peppers instead of the sweet chili sauce this recipe tastes exactly like in Thailand! Yummy when you like thai spicy food!

This is yummy, I think it is similar to a Thai restaurant here in Salt Lake City. I do think that there is just a little too much lime, i did add 2 cloves of garlic, i think that addition made it better. I will play with it next time. Thanks Mick.:)

This recipe is good. I left my meat rare and I wish I had left it a little more rare as the acid in the marinade cooks the meat further. Mine ended up well done by the time we ate. I didn't have any fish sauce, so I used soy sauce instead, it ended up a little sweeter because of it I think. Also, I added a tablespoon of spicy chili sauce, but really wish I had added more, it wasn't very hot. Other's recommended red curry paste and I wish I had tried that. I also didn't have enough mint so only added about 1/4 cup, but I still felt it had a very strong flavor. I would be leary of adding a whole cup. Over all, a very nice recipe. I think it's strongest feature however is the fact everything can be made ahead of time, so all you need to get dinner on the table is five minute to assemble. Perfect for nights you are home late.

A great salad. I couldn't find lemon grass at my market, so I used a lemon grass paste and it was still fantastic. A super hot weather dish.

This recipe is absolutely fabulous. 4 changes successfully made: omitted lemon grass, subsituted 2 tsp. crushed red pepper flakes for chili oil, reduced fresh mint to 1/4 cup, and used a 2-inch thick tri-tip roast on the grill (way better than flank in my opinion). We will have this at least once a month. Thank you for the AWESOME recipe!!! It is intoxicatingly good!!

This was good. Next time: Regular or red onion, regular tomatoes, more chili sauce, and 2-3 T sugar. Maybe hold out some mint to display on top.

This recipe is simply amazing. Don't look at the ingredients and think you won't like it, because it tastes nothing like you'd expect from a recipe with fish sauce in it.

Use cilantro leaves instead of mint.