Vietnamese Beef Jerky

Name: Vietnamese Beef Jerky
Yield: Serves 4 as an Appetizer, 2-3 as a Main Course
Cuisine: Vietnam
Ingredients: 1 pound lean beef sirloin or bottom round, in a single piece; 2 stalks fresh lemongrass, trimmed, or 2 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler; 2 stalks fresh lemongrass, trimmed, or 2 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons Asian fish sauce; 2 tablespoons soy sauce; 2 stalks fresh lemongrass, trimmed, or 2 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler; 1 clove garlic, chopped; 1 to 2 hot red chiles, stemmed and seeded (for a spicier jerky, leave the seeds in); 5 tablespoons sugar; 2 tablespoons vegetable oil, for brushing

Thit Bo Kho

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Grilled sugar-cured dried beef is a popular snack and street food throughout Southeast Asia. Vietnam’s version (thit bo kho) owes its explosive flavor to a marinade made with lemongrass, chiles, and fish sauce. Traditionally, the cured beef is dried outdoors in the sun—a common sight in Vietnam but more difficult to execute in North America. The beef can also be dried on racks in the refrigerator, as I suggest here.

Ingredients

Asia
Vietnam
Starter
Spicy
Southeast Asia

Ingredients

Method