This one was lettuce, spring onion, fennel, tomatoes, chillis, grapes and importantly lots of Sweet Basil (Thai Basil as the supermarkets call it) and coriander.
I did it with beef but you could do it with chicken or fish or just on its own
Directions
Chop the salad vegetables into bite-sized chunks and arrange on a plate
Put a little oil, salt and pepper on a plate and make sure the steak is coated. Oil the steak not the pan
Cook the steak to your liking but rare is best for this
Mix a little dressing with vegetable oil and nuoc cham
Drizzle it over the salad
Place the rested meat on top
Serve with additional nuoc cham to spoon onto the meat