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Add the garlic and roughly ⅔ of the chili (choose your spice level) to a mortar and pestle and pound until it forms a chunky paste.
Heat up a pan over medium-high heat until water droplets bead across the surface.
Add neutral oil and wait for it to start shimmering, then crack an egg into the pan and let it fry until the edges are crispy. Tilt the pan and spoon over some of the hot oil to set the yolk. Remove the egg and set it aside.
Add ground beef and cook until all the water has evaporated, once the water has evaporated, keep cooking until it begins to fry in its own fat (you’ll know when the sound changes to a crispy crackling sound).
Add the chili-garlic paste to the beef and cook until you feel like sneezing AND when the beef starts sticking and forming a fond at the bottom of the pan.
Deglaze/season with fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, msg, and white pepper. Stir to combine.
Finish with the reserved chopped chili, basil leaves, mint, and pinch of clove. Continue cooking until the leaves are wilted.
Serve with a side of rice, nam prik pla sauce, and the fried egg on top.
Combine Nam Prik Pla ingredients (fish sauce, lime, garlic, bird's eye chili, sugar) together in a bowl.