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
How to make beef jerky: Thit bò khô: Vietnamese Beef Jerky Recipe Thit Kho Bo
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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!
Most Expensive Beef Jerky? #shorts
Most Expensive Beef Jerky? #shorts
Wagyu is best kept simple. But that doesn’t mean we can’t experiment and have a little fun.
When beef is turned into jerky, moisture from the meat escapes, while the the fat remains. The result was the most incredibly rich beef jerky I’ve ever had and the flavor was absolutely incredible.
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2 cách làm KHÔ HEO - Vietnamese PORK JERKY recipe
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Today I'd like to share with you how to make Vietnamese PORK JERKY - a very delicious snack for any parties. It also goes well with steamed rice.
* RELATED VIDEOS:
- Vietnamese BEEF JERKY:
- Vietnamese sweet, salty, spicy, dry SHREDDED CHICKEN:
* INGREDIENTS
20 g garlics (3~4 big cloves) - minced
15 g shallots - minced
5~6 lemongrass stalks - finely chopped
1 kg pork fillet/ tenderloin
2~3 tbsp fish sauce (30~45ml)
1~2 tbsp oyster sauce (15~30 ml)
2 tbsp brown sugar (40~50g)
1~1.5 tsp five spice powder
2~3 tbsp chilli flakes
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BÒ RIM - BEEF JERKY CUBES | 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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Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền:
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Ông Thọ Làm Món Nộm Bò Khô Thơm Ngon Chống Ngán | Beef Dry Salad
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