A: Hello and welcome to VOV 24/7’s Food Delight. We’re A and B. And we’re so excited to share with you some cooking tips on today’s program.

B: Hello, you guys. Hello, A…. *sigh*

A: Hey, B. Why are you so sad?  - B: *sigh*   

A: Oh, come on, dear. I know that something bad has happened to you, but I need you to know that I will be here for you, whatever. 

B: *sigh* I think I'm overweight. One warning sign that I’m gradually increasing my belt size, and, look at me, a double chin has appeared. It’s not the result of aging. It’s due to the fact that I’m gaining more and more weight.  It’s a disaster, honey.  

A: Haha. Believe me. You might be a bit chubby, but you’re not fat. In my eyes, you’re a cherub with those chubby cheeks. 

B: You know, my life is a constant battle between my love of food and my fear of getting fat. The Lunar New Year is just around the corner, and I will be surrounded by lots of candy, jam, and sugar-coated snacks. How will I get through it? Enjoying those snacks is better than just watching from afar, right?

A: Oh, come on. The snacks for Tet holiday are diverse. Besides jams and candy, there are many other choices, like beef jerky. That snack, which is high in protein but low in fat, can help you avoid gaining weight during the long holiday.

Besides jams and candy, there are many other choices, like beef jerky. That snack, which is high in protein but low in fat, can help you avoid gaining weight during the long holiday  (Source: bokhohanggiay.com)

B: Oh. That’s a good idea. Beef jerky is a beloved snack, especially for young people. It’s hard to say no to such a delicious snack. Actually, I’m really curious to know how it’s made. The process must be difficult for a newbie cook like me.  

A: Nope.  It might seem difficult to make but it’s really not. Today I’m gonna show you how easy it is. I invited Mrs. Ngoc Ha, who has many years experience making beef jerky, to the studio. She will teach us how to make this delicious snack. Let’s start with the ingredients. “To make dried beef jerky, you must carefully choose the ham and loin, the only two parts of the cow that can make this delicious snack. It is important that you identify the grain of the beef. We need to cut across the grain to prevent the meat from breaking apart into tiny pieces when cooked. Afterwards, season the meat with a mixture of chopped ginger, garlic, chopped lemon grass, chilies, and chili powder. You should add a little fish sauce to give an extra depth to the dish.” 

A: Uhm, my grandma always uses fish sauce to marinate the meat and then slowly dries it over charcoal. The finished beef jerky is not only chewy but tastes really good. It’s a fresh flavor I will never forget.

B: Yep. You can marinate the meat in fish sauce for up to 1 week at room temperature. And you know what? The quality of the jerky is largely a matter of how thin you slice your beef. If you want crisp beef jerky, slice the beef super thin, and if you want some moisture in the meat, slice it a little thicker. Easy, right?

A: If you are not good at slicing, put the beef into the freezer for about half an hour before cutting. It will be much easier to slice. After slicing, put the meat and all the seasonings in a bag and shake crazily to coat each slice with seasoning. The two simple tips to make prep time easier. 

(Source: Pinterest)

B: So, what’s the next step? How do we dry the meat?

A: I bet Mrs. Ngoc Ha has an answer. Let’s listen. “After carefully marinating the seasonings and the beef, bake slowly until the beef is dark reddish brown. The slices should be slightly flexible when done; if they’re crisp and dark brown, you’re gone too far. You can dry the beef using a microwave, a gas stove, or by grilling over charcoal.”

A:  Drying removes the beef’s water content. What’s left will be dry and have the natural sweet flavor of beef. Eat it as a snack or serve it with green papaya as a salad. It has a fantastic flavor you cannot forget. 

B: Dried beef can be stored for long time. Up to a year, right?

A: Goodness, B. That’s no way to treat your home-made beef jerky. Since we use no preservatives in this recipe, naturally the meat has an expiration date. Let’s hear what Mrs. Ngoc Ha has to say. ”Transfer the cooked beef jerky to zip-top bags or airtight containers and put them in the refrigerator. Before serving, return the meat to room temperature or re-heat them in the microwave for 2 minutes. Because home-made beef jerky contains no preservatives, it’s best kept in the fridge. Beef jerky will keep for months in the fridge.”

A: On a wintry day like today, enjoying the flavor of chewy, spicy beef jerky is a glorious experience. 

B: What are you waiting for? Go to your kitchen and make some wonderful beef jerky for your family and friends. Have fun, guys. And now, goodbye. We’ll catch you next week on VOV24/7’s “Food Delight”.