Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Beef tenderloin |
\N \N | Cut across the grain into |
\N \N | Thin slices -- 2 inches |
\N \N | Long |
2 \N | Eggs -- beaten |
1 tablespoon | Sesame seed oil |
1 tablespoon | Nuoc mam sauce -- optional |
¼ teaspoon | Sugar |
2 teaspoons | Finely minced ginger root |
1 teaspoon | Rice wine or dry sherry |
\N \N | Vegetable oil spray -- for |
\N \N | Deep frying |
\N \N | Salt and freshly ground |
\N \N | Black pepper |
\N \N | Cornstarch |
4 tablespoons | Nuoc mam sauce |
\N \N | OR light soy sauce |
2 teaspoons | Chili oil |
DIP
*(Thit Bo Cat Lat Gion An Voi Nuoc Cham).
1. Mix the dip ingredients thoroughly in a bowl and set aside. 2.
Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking. 3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books