Banh Mi by Jacqueline Pham

Author:Jacqueline Pham [Pham, Jacqueline]
Language: eng
Format: epub, mobi
ISBN: 978-1-4405-5078-2
Publisher: F+W Media, Inc.
Published: 2013-03-25T16:00:00+00:00

BEEF JERKY AND PAPAYA SALAD

Gỏi Đu Đủ Khô Bò

YIELDS 6 SERVINGS

Vietnamese beef jerky is very addictive. Although the meat is sufficiently preserved and dried to allow safe storage at room temperature, the texture remains malleable enough to shred into pieces to fill a sandwich. Salt is the key ingredient; it draws out moisture and preserves the beef for long storage. However, this jerky is so good that it won’t last long, especially when it’s paired with pickled papaya.

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 (Nước Mắm Chấm; see Chapter 6), 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 (Gỏi Đu Đủ; see Chapter 6)

2 tablespoons Thai basil leaves, coarsely chopped

2 tablespoons Vietnamese mint leaves, coarsely chopped

Preparing the chiles: 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.

Preparing the meat: 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.

Seasoning the meat: 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).

Drying the meat: If you own a dehydrator, grease the trays with a little vegetable oil and arrange the beef, spreading the pieces so they’re flat without covering each other. Follow the instructions for the machine (7 hours at 150°F is typical). If you don’t have a dehydrator, arrange the meat on 2 oiled racks placed on top of 2 cookie sheets (to collect the excess liquid). It’s fine if the slices touch each other, as they will shrink while drying. Preheat the oven to 250°F. Bake meat for 20 minutes, then turn the slices with tongs and lower the temperature to 200°F. Bake for 20–30 minutes more, until the beef looks dried out but remains malleable. To guarantee the perfect texture without too much moisture, leave the oven open slightly while baking; simply use a silicone oven mitt or any heatproof object to hold the door open.

Sweetening the beef jerky: In a small bowl, combine the warm honey with 2 teaspoons of the vegetable oil. Stir well. Brush a thin layer of honey onto the slices and sprinkle with lightly toasted sesame seeds.

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