Thit Bo Kho

Thit Bo Kho Recipe - Traditional Vietnamese Beef Stew

Region / culture: Vietnam | Preparation time: 40 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Thit Bo Kho, also known as Vietnamese beef jerky, is a popular and flavorful dish that is enjoyed as a snack or appetizer in Vietnamese cuisine. This dish is made by marinating thinly sliced beef in a mixture of spices and seasonings, then drying it until it becomes crispy and flavorful.

History

Thit Bo Kho has its origins in Vietnam, where it is a traditional dish that has been enjoyed for generations. The process of marinating and drying meat to preserve it for long periods of time is a common practice in many cultures, and Thit Bo Kho is a delicious example of this technique.

Ingredients

1 lb (454 g) of lean bottom round or sirloin, in one piece measuring 6 inches in diameter
2 stalks of fresh lemon grass or 2 tbsp of dried grass
2 small red chili peppers, seeded
2.5 tbsp of sugar or honey
1 tbsp of nuoc mam (Vietnamese fish sauce)
3 tbsp of light soy sauce

How to prepare

Cut the beef into very thin slices, about 3 by 3 inches, across the grain.
If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Then, cut it into thin slices and finely chop.
If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop.
Combine the chiles and sugar in a mortar and pestle. Pound them together until you get a fine paste.
Add the chopped lemon grass, sauce, and soy sauce to the paste. Stir well to blend. If you are using a blender, combine all these ingredients and blend until you get a very fine paste.
Spread the paste over both sides of the beef slices to coat them.
Let the beef marinate for 30 minutes.
Place each slice of marinated beef on a large, flat wire rack or baking sheet.
Let the beef stand in the sun until both sides are completely dried, about 12 hours. Alternatively, you can 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 oven at 400°F (204°C). Bake until the beef turns brown and crisp, approximately 10 minutes.
Serve the beef with glutinous rice.

Variations

Add more chili peppers for a spicier version of Thit Bo Kho.
Use different cuts of beef, such as flank steak or brisket, for a different texture and flavor.
Experiment with different spices and seasonings in the marinade to create your own unique version of Thit Bo Kho.

Cooking Tips & Tricks

Make sure to slice the beef very thinly and across the grain to ensure tenderness.

- Marinate the beef for at least 30 minutes to allow the flavors to penetrate the meat.

- Drying the beef in the sun or in the oven will give it a crispy texture and concentrated flavor.

- Serve the beef with glutinous rice for a traditional and satisfying meal.

Serving Suggestions

Serve Thit Bo Kho as a snack or appetizer with glutinous rice or on its own. It can also be enjoyed with a side of pickled vegetables or fresh herbs.

Cooking Techniques

Slicing the beef thinly and across the grain will help ensure tenderness.

- Marinating the beef for at least 30 minutes will allow the flavors to penetrate the meat.

- Drying the beef in the sun or in the oven will give it a crispy texture and concentrated flavor.

Ingredient Substitutions

If you can't find fresh lemon grass, you can use dried lemon grass that has been soaked in warm water.

- If you don't have fish sauce, you can substitute with soy sauce or oyster sauce.

- If you prefer a sweeter flavor, you can add more honey to the marinade.

Make Ahead Tips

Thit Bo Kho can be marinated and dried ahead of time, then stored in an airtight container for up to a week. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Arrange the dried beef slices on a platter with fresh herbs and pickled vegetables for a colorful and appetizing presentation. Serve with a side of glutinous rice for a traditional Vietnamese meal.

Pairing Recommendations

Thit Bo Kho pairs well with a light and refreshing beer or a glass of chilled white wine. It can also be enjoyed with a cup of hot green tea or Vietnamese iced coffee.

Storage and Reheating Instructions

Store leftover Thit Bo Kho in an airtight container in the refrigerator for up to a week. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Thit Bo Kho contains approximately 200 calories, making it a satisfying and flavorful snack or appetizer.

Carbohydrates

Thit Bo Kho is a low-carb dish, with only small amounts of carbohydrates coming from the honey and soy sauce in the marinade.

Fats

Thit Bo Kho is a lean dish, with most of the fat content coming from the beef itself. Trim any excess fat from the beef before slicing and marinating.

Proteins

Beef is a rich source of protein, making Thit Bo Kho a protein-packed dish that can help keep you feeling full and satisfied.

Vitamins and minerals

Beef is a good source of essential vitamins and minerals, including iron, zinc, and B vitamins. The spices and seasonings in the marinade also add flavor and nutrients to the dish.

Alergens

Thit Bo Kho contains soy sauce, which may contain gluten. If you have a gluten allergy or sensitivity, be sure to use a gluten-free soy sauce in this recipe.

Summary

Thit Bo Kho is a flavorful and protein-packed dish that is low in carbohydrates and calories. It is a delicious and satisfying snack or appetizer that can be enjoyed on its own or with rice.

Summary

Thit Bo Kho is a delicious and flavorful Vietnamese beef jerky that is perfect for snacking or as an appetizer. With its tender beef slices marinated in a spicy and sweet sauce, this dish is sure to be a hit with your family and friends. Enjoy the crispy texture and rich flavors of Thit Bo Kho with a side of glutinous rice for a satisfying and traditional Vietnamese meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. I had always been a lover of Vietnamese cuisine, and Thit Bo Kho, or Vietnamese beef stew, was one of my favorite dishes. I remember the day vividly - it was a hot summer afternoon, and I was visiting my friend Mai at her home in Saigon.

Mai's mother, Mrs. Nguyen, was a wonderful cook and she had been preparing a big pot of Thit Bo Kho for dinner. The kitchen was filled with the warm, spicy aroma of the stew, and I couldn't wait to try it. Mrs. Nguyen noticed my eagerness and invited me to help her in the kitchen.

As we worked together, Mrs. Nguyen shared the story of how she had learned to make Thit Bo Kho. She explained that the recipe had been passed down through generations in her family, and that she had perfected it over the years. She had also picked up tips and tricks from her friends and neighbors, who were all excellent cooks in their own right.

I watched intently as Mrs. Nguyen expertly seasoned the beef with lemongrass, ginger, and garlic. She then added in a mixture of soy sauce, fish sauce, and sugar, which would give the stew its signature sweet and savory flavor. Finally, she simmered the beef in a rich broth made from beef bones, onions, and star anise, until it was tender and flavorful.

As we sat down to enjoy the meal, I was blown away by the complexity and depth of flavors in the Thit Bo Kho. The beef was melt-in-your-mouth tender, and the broth was rich and aromatic. It was a dish that warmed you from the inside out, and I knew that I had to learn how to make it myself.

Over the next few weeks, I visited Mrs. Nguyen regularly to learn her secrets for making Thit Bo Kho. She taught me how to choose the best cuts of beef, how to marinate it properly, and how to achieve the perfect balance of flavors in the broth. She also shared with me the importance of patience and attention to detail in cooking, and how these qualities could elevate a simple dish into something truly special.

As I practiced making Thit Bo Kho in my own kitchen, I found that each batch was better than the last. I experimented with different spice blends and cooking techniques, until I had perfected my own version of the dish. I also added my own twist to the recipe, incorporating ingredients that I loved and that reminded me of my own heritage.

Years passed, and Thit Bo Kho became a staple in my family's meal rotation. My children grew up with the comforting aroma of the stew wafting through our home, and they learned to appreciate the flavors of Vietnamese cuisine just as I had. I shared the recipe with friends and neighbors, who were always amazed by its complexity and deliciousness.

Now, as I sit down to enjoy a bowl of Thit Bo Kho with my grandchildren, I am filled with gratitude for the journey that brought me to this moment. The recipe for this dish may have originated with Mrs. Nguyen, but it has become a part of me - a reflection of my love for cooking, for sharing good food with loved ones, and for preserving traditions that bring us joy and connection.

So the next time you find yourself craving a hearty and flavorful stew, why not give Thit Bo Kho a try? It may take some time and effort, but I promise you that the end result will be well worth it. And who knows, maybe one day you'll be the one passing down this beloved recipe to the next generation. Happy cooking!