*  Exported from  MasterCook II  *
                      Grilled Dried Beef (Thit Bo Kho)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vietnamese                       Beef
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Lean bottom round or -- sirloin, in one piec
                         6 inches in
    2                    Stalks fresh lemon grass -- or 2 tablespoons dri
    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 or
sugar that sounds like it’s off in the direction of your Chinese Dried Fried Beef
  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.
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