Dried Spicy Beef (Kho Bo)

(Khô Bò) - Have you ever tried eating Dried Spicy Beef  in Vietnam? Trust me; you will addict this amazing street food from the first tasting time.
Dried Spicy Beef - Khô Bò
You can eat it or serve with green papaya like a salad. They all will bring a fantastic flavor which you cannot forget.


- 500g beef meat
- 1 tablespoon minced lemongrass
- 3 – 4 cloves of garlic
- 1 tablespoon chili powder
- Oyster oil, Maggie Seasoning Powder, salt, 5 flavors powder, oil, white sugar.


S- Clean well beef, slice thinly. Before cutting beef, you can put in fridge in 15 minutes for helping cut easier. Mix minced lemongrass, chili powder, 1 teaspoon 5 flavors powder, 2 teaspoons oyster oil, ½ teaspoon salt, 1 tablespoon white sugar, ½ teaspoon Maggie Seasoning Powder. 
Dried Spicy Beef - Khô Bò
- Use your hands to add this mixture spices on each sliced beef. Put on bowl and cover by nylon bag, put in fridge in 6 – 7 hours. 
Dried Spicy Beef - Khô Bò
- Heat 3 teaspoons oil, add minced garlic and fry until it is fragrant. Then, add beef into pan. Use lib to cover pan, cook with large heat in 3 minutes and use chopsticks to change their faces. Reduce the heat and continue cooking in 20 – 25 minutes.
Dried Spicy Beef - Khô Bò
- After that, you can open the lib and season again your suit your flavor. Cook until its broth is nearly absorbed into beef all, turn off the heat.
Dried Spicy Beef - Khô Bò
- Wait to reduce heat, add one by one beef into wood board; smash it gently.
Dried Spicy Beef - Khô Bò
- Add them on tray added grilling paper, bring to grill at 100 degree in 15 minutes. Then, change their faces and continue grilling in 15 minutes more. You can grill longer to keep them longer for using.
Dried Spicy Beef - Khô Bò
- Finally, you finished Dried Spicy Beef . Store into glass jar and using day by day.
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