INGREDIENTS

INSTRUCTIONS

Here's a Vietnamese version of beef "jerky" made with red chilies and
honey or sugar that sounds like it's off in the direction of your
Chinese Dried Fried Beef 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 an ingredient 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.  Posted by Stephen Ceideburg
August 28 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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