Thai Dried Beef (Nua Sawan)

Ingredients

• 2 cuillères à soupe Whole coriander seeds (Lightly toasted to release aromas)
• 0.5 cuillère à café Cumin seeds (Optional, adds a spicy note)
• 75 g Coconut sugar (Adds a subtle fragrance)
• 75 g White sugar (Balances the flavor of coconut sugar)
• 0.5 cuillère à café Fine salt
• 2 cuillères à soupe Fish sauce (nuoc mam)
• 2 cuillères à soupe Light soy sauce
• 1 cuillère à soupe Oyster sauce
• 1 cuillère à soupe Toasted sesame oil
• 1 kg Lean beef (fillet or thin slice) (Cut against the grain, 5 mm thick slices)
• 500 ml Frying oil (neutral, e.g., sunflower oil) (For the final cold frying)
• 400 g Black sticky rice (Traditional side, soak at least 6 h)

Instructions

1. Toast the spices

   Heat the coriander seeds (and cumin if using) over very low heat in a pan, stirring constantly for about 4 minutes until an aromatic fragrance is released.

   Time: PT4M

2. Crush the toasted spices

   Remove the seeds from the heat and coarsely crush them using a mortar or a rolling pin.

   Time: PT2M

3. Prepare the marinade

   In a large bowl, combine coconut sugar, white sugar, salt, fish sauce, light soy sauce, oyster sauce and sesame oil until fully dissolved.

   Time: PT5M

4. Slice the beef

   Cut the beef into 5 mm thick slices against the grain. If the meat is too soft, gently press it with your hand before slicing.

   Time: PT5M

5. Marinate the meat

   Place the beef slices in the bowl with the marinade, then knead vigorously for 4 minutes until the liquid is almost completely absorbed.

   Time: PT4M

6. Add the toasted spices

   Add the crushed coriander (and cumin) seeds to the marinated meat and mix for 1 minute.

   Time: PT1M

7. Refrigerate

   Cover the bowl with plastic wrap and let marinate in the refrigerator overnight (about 12 hours).

   Time: PT12H

   Temperature: 4°C

8. Preheat the oven

   Preheat the oven to 50 °C on convection mode.

   Time: PT5M

   Temperature: 50°C

9. Dry the meat in the oven

   Arrange the slices on a rack so air can circulate underneath. Bake for 3 hours, turning the pieces after 2 hours for even drying.

   Time: PT3H

   Temperature: 50°C

10. Cool slightly

    Remove the meat from the oven and let rest for 10 minutes at room temperature before frying.

    Time: PT10M

11. Cold frying

    Place 300 g of dried meat in a pan with the cold oil. Heat gently; the oil reaches 110 °C in 10 minutes, then cook an additional 17 minutes, stirring regularly until a mahogany color is achieved.

    Time: PT27M

    Temperature: 110°C

12. Drain

    Remove the meat with tongs, place on paper towels for 2 minutes to remove excess oil.

    Time: PT2M

13. Prepare the black sticky rice

    Rinse the rice 3‑4 times, then soak in cold water for at least 6 hours (or overnight).

    Time: PT6H

14. Steam the rice

    Drain the rice, place it in a thin cloth (cheesecloth) and set it in the steamer basket. Steam over high heat for 30 minutes, stirring at the halfway point (15 minutes) for even cooking.

    Time: PT30M

15. Rest the rice

    Transfer the cooked rice to a large container, fluff for 30 seconds, then keep warm under a lid.

    Time: PT5M

16. Serve

    Arrange the fried beef on a platter, accompany with black sticky rice and, if desired, a green papaya salad. Eat with your hands for an authentic experience.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole coriander seeds: Cumin seeds
• Instead of Cumin seeds: Additional coriander seeds
• Instead of Coconut sugar: Cane sugar
• Instead of White sugar: Coconut sugar
• Instead of Fish sauce (nuoc mam): Soy sauce + a splash of lemon
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Oyster sauce: Soy sauce + a little sugar
• Instead of Toasted sesame oil: Peanut oil
• Instead of Lean beef (fillet or thin slice): Lean veal
• Instead of Frying oil (neutral, e.g., sunflower oil): Peanut oil, Canola oil
• Instead of Black sticky rice: White sticky rice

Equipment Needed

• Heavy‑bottomed pan or wok
• Large glass or stainless‑steel bowl
• Cutting board
• Sharp knife
• Cooking rack (or perforated tray)
• Convection oven
• Absorbent paper
• Steamer pot or bamboo basket
• Fine cloth (cheesecloth) for the rice
• Kitchen scale
• Wooden spatula or wooden spoon
• Kitchen tongs

Critical Steps — Do Not Skip

• Toast the coriander seeds without burning them
• Slice the beef against the grain to 5 mm thickness
• Marinate the meat overnight
• Dry at 50 °C for 3 hours, turning halfway
• Start the fry with cold oil and gradually raise to 110 °C

Chef Tips from the Video

• Use a mortar to crush the spices to release more essential oils.
• Lightly sprinkle extra coconut sugar just before frying for a slightly caramelized finish.
• Serve with a small sweet chili sauce to brighten the flavor.

Troubleshooting

Storage

Refrigerator: Store the dried slices in an airtight container for up to 1 month.

Freezer: Slices can be frozen for 3 months; thaw in the refrigerator before frying.

Room temperature: Do not leave at room temperature for more than 4 hours.

Make-Ahead Tips

• Prepare the marinade and slice the meat the day before to save time.
• The dried beef stores well in the refrigerator; simply reheat in a pan before serving.
• Sticky rice can be cooked ahead and reheated by steaming.