Bò khô, or Vietnamese dried beef, is a culinary masterpiece, a testament to the rich traditions of Vietnamese cuisine. This intensely flavorful, chewy delicacy is a staple during Tet, the Vietnamese Lunar New Year, gracing tables as a cherished snack and a key ingredient in many festive dishes. Its deep, savory aroma and satisfying texture make it irresistible, a perfect blend of sweet, salty, and umami notes that linger long after the last bite. The preparation is a labor of love, a process that transforms humble beef into a culinary gem.
From its humble beginnings as strips of marinated beef to its final transformation into a delectable snack, bò khô is a journey of flavour and texture. This recipe unveils the secrets to crafting authentic, melt-in-your-mouth bò khô, perfect for sharing with family and friends during Tet or any special occasion. Ready to embark on this culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Beef spreader
- Mortar and pestle
- Oven or dryer
- Chopsticks
Ingredients
- Beef: 1 kg
- Lemongrass: 4 stalks
- Ginger: 40 g
- Garlic: 3 cloves
- Five-spice powder: 5 g
- Curry powder: 4 g
- Turmeric powder: 4 g
- Dried chili: 5 g
- Chin Xu oyster sauce: 4 g
- Sugar: 100 g
- Seasoning powder: 5 g
- Salt: 5 g
Step-by-Step Instructions
Step 1. Prepare and Marinate the Beef
- Line a pan with lemongrass. Add beef and boil for 20-30 minutes.
- Pound lemongrass, ginger, and garlic until crushed.
- In a bowl, combine oyster sauce, sugar, seasoning powder, salt, turmeric powder, five-spice powder, curry powder, and chili powder. Mix well.
- Add the crushed lemongrass, ginger, and garlic to the spice mixture. Mix thoroughly and marinate the beef for 2-3 hours.
Step 2. Initial Cooking and Thinning
- Once cooked, slice the beef thinly and use a beef spreader to press it thin.
Step 3. Pan-Fry the Marinated Beef
- Add a little water to a pan, add the marinated beef, and fry for 20-30 minutes until slightly dry.
Step 4. Dry and Finish the Bò Khô
- Place the beef on a tray and dry in an oven or dryer at 70°C with two fan fires for 2-3 hours. Turn the beef every 30 minutes for even drying.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using Chin Xu oyster sauce makes the beef jerky softer and more fragrant.
- Maintain low heat while drying to allow the spices to absorb into the beef.
- Adjust drying time depending on oven strength (2-3 hours).
- Leave chopsticks at the oven door to allow steam to escape.
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef for Bò Khô?
While flank steak is traditional, you can experiment with sirloin or top round. Just ensure it's lean and relatively tough to allow for proper drying.
2. How long does Bò Khô last?
Properly stored in an airtight container in a cool, dry place, Bò Khô can last for several weeks. Refrigeration is recommended.
3. What can I do with leftover Bò Khô?
It's delicious on its own as a snack! You can also add it to salads, rice dishes, or even use it as a topping for noodles.
Making Bò Khô is a rewarding experience, connecting you to Vietnamese culinary heritage and the spirit of Tet. This recipe provides a delicious and authentic way to enjoy this festive treat, perfect for sharing with loved ones. So, gather your ingredients and embark on this culinary journey – your family will thank you!