How To make Grilled Dried Beef (Thit Bo Kho)
1 lb Lean bottom round or
-sirloin, in one piece, -about 6 inches in Diameter 2 Stalks fresh lemon grass,
-or 2 tablespoons dried -lemon grass 2 sm Red chile peppers, seeded
2 1/2 tb Sugar or honey
1 tb Nuoc mam (Vietnamese fish
-sauce) 3 tb Light soy sauce
Here's a Vietnamese version of beef "jerky" made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style "beef Jerky" is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideburg August 28 1990.
How To make Grilled Dried Beef (Thit Bo Kho)'s Videos
VIETNAMESE BEEF JERKY | BEST STREET FOOD | SPECIAL ICED TOFU | ASIAN PAPAYA SALAD
Hello guys and welcome to street_foodaholic. Nice to see you here.
Today we find for you some interesting street food.
Most delicious Beef Jerky Salad & Iced Tofu street food in Asian coastal city.
Guys! If you will be able to travel to Vietnam, you should try it.
Goi kho bo - Beef jerky salad
In Vietnamese goi mean salad and kho bo mean beef jerky.
“goi bo kho” originated in the Southeast of Vietnam. It is made from two main ingredients: vegetables and beef jerky. The most common veggies used is unripe papaya, the other main ingredient is beef jerky. In Vietnam it is also known as dried black beef, beef is marinated with dark soy sauce and other spices and then dried.
Tau hu da - Iced tofu
This dessert made with very tender tofu, derived from the Chinese dish douhua combined with ice to suit the Vietnamese climate, mixing with coconut cream and sugar.
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Vietnamese Beef Stew - Bò kho | Helen's Recipes
Ingredients (4-6 servings)
1.3 kg (3 lb) beef
2 tsp sugar
1 tsp salt
1 tsp chicken stock
1/2 tsp pepper
2 tsp five-spice/ bo kho powder
2 tbsp minced garlic
1 tbsp grated ginger
2 tbsp soy sauce
4 stalks lemongrass, cut into 3-inch
3 star anise
1 cinnamon stick
1.5 cup tomato sauce (or 3 tbsp tomato paste)
300ml coconut water / coconut soda
6 cups beef broth (or water)
1 kg ( 2 lb) carrots
more salt, sugar, chicken stock to taste
optional: coloring oil from annatto seeds
French baguettes / rice noodle
Ganishes
pepper, fried red shallot
sawtooth herbs, Thai basils
thinly sliced onion, chopped spring onion, cilantro
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Family Meal #5: BEEF - Bữa Ăn Gia Đình Với Bò | Helen's Recipes
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How to make beef jerky - Thịt bò khô | Helen's Recipes
Ingredients
500g beef (top round/ flank / rump roast / bottom sirloin roast)
3tbsp lemongrass
2tbsp minced garlic
2tbsp sugar
1tsp salt
1tbsp five spice powder
1tbsp turmeric powder
½tsp pepper
2tsp oil (or oyster sauce)
** As the recipe does not call for any preservatives, you need to keep the beef jerky in the fridge. It may last 1-2 weeks only.
For better results, you can use a food dehydrator:
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Original Bun Bo | Bún Bò Huế:
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền:
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All Vietnamese desserts | Các món tráng miệng
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How to make beef jerky: Thit bò khô: Vietnamese Beef Jerky Recipe Thit Kho Bo
This Is The Nesco Top Of The Line Dehydrator I Used In This Video:
The Knives I Use In My Kitchen
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2500 Grit:
DMT Diamond Sharpening Rod 600 Grit:
The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:
DMT W8CXNB:
DMT W8EFNB:
DMT W250CXNB:
DMT250EFNB:
SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK
6 TBSP MINCED LEMONGRASS
4 CLOVES GARLIC MINCED
4 TBSP BROWN SUGAR OR MOLASSES
2 TBSP. CHINESE FIVE SPICE
2 TBSP. CURRY VIETNAMESE CURRY POWDER
1-2 TSP. BLACK PEPPER
2-3 TSP. SESAME OIL
2-4 TBSP FISH SAUCE
1-2 TBSP. OYSTER SAUCE
1-2 TBSP. HOT CHILI FLAKES
2 TSP. LIME JUICE
1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.
Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch.
Freeze the beef for 30 to 45 minutes to make it easier to cut.
In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.
Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.
Let the sauce mixture stand for about 30 mins to let the flavors marry.
Coat all of your slices and put on plate or in a bowl.
Marinate for 4 hours minimum or overnight. I like overnight.
Take from the fridge and dip each slice of meat in the sauce mix then place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.
Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!
Ông Thọ Làm Món Khô Bò Cháy Tỏi Thơm Nức Mũi | Garlic Beef Jerky
Khô bò cháy tỏi chẳng những có vị ngọt tự nhiên của thịt bò, cay xè, đậm đà gia vị ướp mà còn thơm nức nở mùi tỏi nữa đấy. Cùng tôi làm bò khô cháy tỏi để thưởng thức ngay hương vị độc đáo này nhé.
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