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[[File:Suea rong hai.jpg|thumb|''Suea rong hai'' served on a dish]] |
[[File:Suea rong hai.jpg|thumb|''Suea rong hai'' served on a dish]] |
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'''''Suea rong hai''''' ({{lang-th|เสือร้องไห้}}, {{IPA-th|sɯ̌a rɔ́ːŋ hâːj|pron}}; {{lang-lo|ເສືອຮ້ອງໄຫ້}}, {{IPA-lo|sɯ̌a hɔ̂ːŋ hȁːj|pron}}; {{lang-tts|เสือฮ้องไห้}}, {{IPA-lo|sɯ̌a hɔ̂ːŋ hàːj|pron}}) is a Lao and Northeastern Thai local food cooked from [[brisket]] of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger". |
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== Dipping == |
== Dipping == |
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Suea rong hai (Thai: เสือร้องไห้, pronounced [sɯ̌a rɔ́ːŋ hâːj]; Lao: ເສືອຮ້ອງໄຫ້, pronounced [sɯ̌a hɔ̂ːŋ hȁːj]; Northeastern Thai: เสือฮ้องไห้, pronounced [sɯ̌a hɔ̂ːŋ hàːj]) is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger".
The originally dipping sauce called namchim chaeo is also known as sour and spicy chili dip which is made from standard vegetables and spices. The ratio of ingredients and taste is up to the vendor's recipe which has special ingredients such as tamarind sauce instead of lemon juice and red onion and roasted chili. In Laos, there are a variety of dipping sauces, some of them contain cow bile that provides a slightly bitter taste.
1. 2 tablespoon of powdered chili.
2. 1 tablespoon of coconut palm sugar.
3. 1 tablespoon of roasted rice.
4. 1 tablespoon of lemon juice.
5. 2 tablespoon of fish sauce.
