Grilled Dried Beef
Submitted by zia
Vietnamese grilled dried beef marinated in lemongrass, chili, fish sauce, and soy sauce, then sun-dried 12 hours and grilled until crisp. Serve with glutinous rice. A traditional thit bo kho worth the wait.
YIELD
4 servingsPREP
12 hrsCOOK
1 hrsREADY
13 hrsThis is thit bo kho, Vietnamese dried beef, and it asks for patience before it delivers.
Thin slices of sirloin get coated in a paste pounded from fresh lemongrass, red chili, sugar, fish sauce, and soy sauce. After a 30-minute marinate, they spread out on a wire rack and dry completely in the sun for about 12 hours. The drying step is not optional. It’s what transforms the marinated beef from soft to the intensely flavored, chewy-then-crispy texture that makes this Vietnamese street food so distinct.
Once dried, the beef goes on a charcoal grill or into a hot oven until brown and crackling at the edges. Serve it with sticky glutinous rice, which absorbs the sweet-salty-spiced flavors and makes the dish a meal rather than just a snack.
Kitchen Tips
- If you don’t have 12 hours of sun, you can dry the marinated beef on a rack in the refrigerator overnight uncovered. The drying takes longer but works.
- Slice the beef very thin and across the grain. Thicker slices won’t dry out properly and will be tough rather than crisp.
- Fresh lemongrass gives a brighter flavor than reconstituted dried. Use the lower white portion only.
Ingredients
Directions
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.
Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400℉ (200℃) oven and bake until brown and crisp, about 10 minutes.
Serve with glutinous rice.
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