Instructions: Drain chilis & reserve water to go as part of the 5 cups water called for later. In a mortar & pestle or food processor grind together the first 8 ingredients into a paste. Add shrimp paste & mix well. Put the reserved water and enough more to make 1 cup in a wok & bring to a boil while bringing 4 more cups of water to a boil in a pot. Add paste mixture to wok & boil until fragrant. Add grilled beef to wok, stir untilo blended. Season with fish sauce & palm sugar, then pour mixtureinto the pot of boiling water. Add eggplant, balsam leaves, chile & lime leaf shredds & mix well.

Transfer to serving platter & garnish with more chili shreds & whole balsam leaves. Serve with steamed rice.

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