Ingredient — Preparation Method

1 pound Lean bottom round or — sirloin, in one piece 6 inches Diameter

2 Stalks fresh lemon grass — or 2 tablespoons dried grass

2 small Red chile peppers — seeded

2 1/2 tablespoons Sugar or honey

1 tablespoon Nuoc mam (Vietnamese fish — sauce)

3 tablespoons Light soy sauce

Here’s a Vietnamese version of beef “jerky” made with red chilies and honey orsugar that sounds like it’s off in the direction of your Chinese Dried FriedBeef 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 aningredient 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.

Source:vncuisine

(Bún Bò nướng)

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.

Ingredients : Serves 6

225 g Rice vermicelli (yields 4 1/2 cups)

450 g Beef sirloin, flank steak or top round

1 Medium yellow onion, peeled and finely chopped

3 cloves Garlic, peeled

2 stalks Lemongrass, finely chopped

1 teaspoon Salt

½ teaspoon Freshly ground black pepper

½ teaspoon Curry powder, optional

1 tablespoon Fish sauce

12 Bamboo skewers

200 g Shredded lettuce

1 Cucumber, peeled and shredded

225 g Bean sprouts

40 g Fresh mint leaves

40 g Coriander (coarsely chopped)

150 g Shredded carrot

3 tablespoons Oil

100 g Crushed roasted peanuts

1 cup mixed fish sauce

Method :

• Soak the noodles in cold water for 20 minutes. In a large covered saucepan, bring water to the boil and add the noodles. Cook in boiling water for 2 minutes, rinse under cold water, drain and set aside.

• Slice the beef into strips 5 x 2 1/2 x 1/3 cm (1 x 2 x 1/8 in) and place the strips in a non-reactive container.

• To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour.

• Meanwhile, start the barbecue fire and soak the bamboo skewers in water,

• Arrange the lettuce leaves, cucumber, bean sprouts, mint leaves, fresh coriander and shredded carrot on a serving platter.

• When you are ready to eat, thread the meat strips onto the bamboo skewers

Cook over medium-hot coals, 1 to 2 minutes per side, taking care not to burn the meat. Remove the skewers from the fire, and arrange the skewers on the serving platter.

• To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons mixed fishsauce, or more to taste. Toss the ingredients together and serve. Repeat the process for each serving

mixed fishsauce