English: Sa nuea sadung (Thai script: ส้าเนื้อสะดุ้ง) is a northern Thai speciality. The name literally translated means "sa of shocked beef"; where "sa" is a type of northern Thai salad/raw dish, "nuea" is beef, and "sadung" means "shocked", a similar cooking method to the French "sauté" ("bounced" or "jumped") where the thinly sliced beef is quickly seared in a pan until medium rare. Other ingredients for this dish are the elaborate phrik lap Lanna spices-and-chilli mix, onions, some broth, and fresh herbs such as bai kraphao (holy basil) or phak phai (Vietnamese coriander) although this particular version was made using bai saranae (spearmint). This particular version also contained nam phia, the partially digested contents of the first of the 4 stomachs of the cow, for added flavour.