How to Make Vietnamese Beef Jerky and Papaya Salad Banh Mi Asian Cooking Recipe Cuisine

Vietnam Beef Jerky and Papaya Salad Banh Mi

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, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

4 red Thai chile peppers

2 pounds flank steak, or your favorite cut

1⁄2 teaspoon salt

1 teaspoon black pepper, freshly ground

1 teaspoon garlic powder

2 cloves, freshly ground

2 tablespoons Cognac (optional)

3 tablespoons granulated sugar

1 drop red food coloring (optional)

2 tablespoons vegetable oil

1⁄3 cup Fish Sauce, plus more for garnish

1 cup soy sauce

3 tablespoons granulated sugar

1⁄3 cup honey, warmed

2 teaspoons sesame seeds, lightly toasted

6 tablespoons Pickled Papaya

2 tablespoons Thai basil leaves, coarsely chopped

2 tablespoons Vietnamese mint leaves, coarsely chopped

Directions:

Stem the chiles. Using a paring knife, cut a 2"–3" slit in the peppers. Remove some of the seeds (to reduce heat), and finely chop. Place in a mortar and pestle and mash into a coarse paste.

Place the beef in the freezer for at least 1 hour. Thinly slice the meat (depending on your preference, 1⁄8"–1⁄4"-thick), using a sharp chef’s knife. Make sure to cut the meat with the grain. Season with salt and pepper. Mix well.

In a large mixing bowl, combine the garlic powder, cloves, Cognac (if using), sugar, red food coloring (if using), chiles, 1 tablespoon of the oil, 1⁄3 cup fish sauce, and soy sauce. Stir well.

Pat the meat dry with paper towels, and then add the meat to the bowl. Mix until evenly coated. Seal and chill in the refrigerator for at least 4 hours, preferably overnight (up to 2 days).

If you own a dehydrator, honey onto the slices and sprinkle with lightly toasted sesame seeds. Return to the oven at 180°F for 40–45 minutes (with the oven slightly open, as in the previous step). The jerky should be slightly sticky but not hard. You can store the beef jerky in airtight containers for up to 2 months, or for several months in sealable bags in the refrigerator.

If the beef jerky is cold, reheat the beef slices on a greased grill, flipping the beef with chopsticks until both sides are slightly toasted and warm. Let it cool for about 30 seconds, then snip it into thin strips using kitchen shears. Add the pickled papaya with as little moisture as possible (pat dry).

Toss thoroughly. Set aside for about 10 minutes. Drain and discard the liquid; otherwise the mixture will be too watery and the sandwich will turn soggy. When you’re ready to serve, add the chopped Thai basil and Vietnamese mint. Toss well.


Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Spread a thin layer of softened butter on one side and Mayonnaise on the other. Fill with the beef jerky/papaya mixture. Drizzle with fish sauce. Add thinly sliced jalapeño pepper and the condiment of your choice. Garnish with 2 sprigs of cilantro. Close the sandwich tightly.

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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