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See below ingredients and instructions of the recipe
1 lb Beef tenderloin
Cut across the grain into
Thin slices -- 2 inches
Long
2 Eggs -- beaten
1 tb Sesame seed oil
1 tb Nuoc mam sauce -- optional
1/4 ts Sugar
2 ts Finely minced ginger root
1 ts Rice wine or dry sherry
Vegetable oil spray -- for
Deep frying
Salt and freshly ground
Black pepper
Cornstarch
----------------------------DIP---------------------------------
4 tb Nuoc mam sauce
OR light soy sauce
2 ts Chili oil
*(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
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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