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  • 450 gm (1 lb) lean bottom round or sirloin, in one piece 15 cm (6 in) in diameter
  • 2 stalks fresh lemon grass 
  • 2 small red chile peppers,
  • 2½ tablespoons sugar 
  • 1 tablespoon fish sauce
  • 3 tablespoons light soy sauce

  1. Cut the beef across the grain onto very thin 7.5cm by 7.5 cm (3 by 3 in) slices.
  2. Cut lemongrass into thin slices and finely chop.
  3. Combine the chillies and sugar in a mortar and pestle and pound to a fine paste.
  4. Add the chopped lemon grass, sauce and soy sauce and stir to blend (if using a blender, combine all of these and blend to a very fine paste)
  5. Spread the paste over the beef pieces to coat both sides.
  6. Let marinate for 30 minutes.
  7. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet.
  8. 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)
  9. Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 205oC (400F) oven and bake until brown and crisp, about 10 minutes.
Serve with glutinous rice.