How to Make Vietnamese Chili and Honey-Cured Dried Beef Asian Cooking Recipe Cuisine

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Vietnam Chili and Honey-Cured Dried Beef


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

1 lb beef sirloin

 2 lemon grass stalks, trimmed and chopped

 2 garlic cloves, chopped

 2 dried Serrano chilies, seeded and chopped

 2-3 tbsp honey

 1 tbsp fish sauce

 2 tbsp soy sauce

 rice wrappers, fresh herbs and dipping sauce to serve

Directions:

 Trim the beef and cut it across the grain into thin, rectangular slices, then set aside.

 Using a mortar and pestle, grind the chopped lemongrass, garlic and chilies to a paste. Stir in the honey, fish sauce and soy sauce. Put the beef into a bowl, add the paste and rub into the meat. Spread out the meat on a wire rack and place it in the refrigerator, uncovered, for 2 days or until dry and hard.

 Cook the dried beef on the barbecue or under a conventional grill or broiler, serve it as a snack on its own or with rice wrappers, fresh herbs and a dipping sauce.



Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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