Great Thai dinner, mostly cooked by our guests M&N:
We started with a beef salad: marinated one skirt steak (1 stalk lemon grass sliced thin, stems [roots would be better, ways M] from one bunch of cilantro, juice of one lime, about 1 Tbsp fish sauce, a couple of cloves of garlic, minced, and sugar – “not more than a Tbsp,” and grilled the steak on the Viking grill. The meat was cut and served over a salad of romaine, red onions, tiny tomatoes, cucumber, mint, and cilantro. The dressing was about 4 Tbsp lime juice, 4-6 Tbsp fish sauce, one hot chili, sliced (Fresno?), and a couple Tbsp of sugar.
Followed up with chicken and Thai basil. Chicken thighs, cut into bite sized pieces,
We had a Bear Boat with this, which was a perfect match, of course.