Sin Haeng

Sin Haeng (Lao Dried Beef)

Sin haeng is Lao dried beef: thin slices marinated in garlic, fish sauce and spices, dried until firm, then fried or grilled to order. Traditionally sun-dried over several days; this version uses an oven or food dehydrator so it can be made at home.

Prep

30 min

Cook

45 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) beef round or silverside, lean, trimmed of all fat and sinew, sliced 3–4 mm (⅛ in) thick against the grain
• •4 cloves garlic, finely minced or pounded to a paste
• •30 ml (2 tbsp) fish sauce, nam pa
• •15 ml (1 tbsp) light soy sauce, or oyster sauce for a sweeter, rounder flavour
• •20 g (1½ tbsp) sugar, white or palm sugar
• •5 g (1 tsp) black pepper, freshly ground
• •10 g (1 tbsp) toasted sesame seeds, for finishing
• •30 ml (2 tbsp) neutral oil, for frying

Steps

1. 1 Freeze the beef for 1–2 hours until firm but not solid - this makes the thin slicing much easier. Slice 3–4 mm (⅛ in) thick, cutting across the grain. If any slice is thicker, place it between sheets of cling film and pound gently with a rolling pin until even.
2. 2 In a bowl, combine the garlic, fish sauce, soy sauce, sugar and black pepper. Add the beef and mix thoroughly with your hands so every slice is coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best flavour.
3. 3 Drain the beef, reserving any liquid. Lay the slices in a single layer on a wire rack set over a tray, or directly on dehydrator trays. Pat off any excess marinade - thick pools of sugar will burn rather than dry.
4. 4 To dry in the oven: heat to 70°C / 160°F with the door propped open 2–3 cm (1 in) with a wooden spoon to let moisture escape. Dry for 3–5 hours, turning the slices once halfway, until the beef is dark, firm and leathery with no pliable, moist spots. It should feel dry to the touch and bend without snapping.
5. 5 To dry in a food dehydrator: dry at 60–70°C / 140–160°F for 6–10 hours, rotating trays, until the same firm, leathery texture is reached.
6. 6 Traditional method: lay slices on a bamboo tray and sun-dry for 2–3 days, turning daily and covering at night. Only do this in hot, dry, breezy weather; humidity or cool damp air will spoil the meat before it dries.
7. 7 The dried beef (sin haeng) can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
8. 8 To serve, heat the oil in a skillet over medium-high heat. Fry the dried slices for 1–2 minutes per side until the edges darken and crisp and the beef is heated through - internal temperature should reach at least 74°C / 165°F. Alternatively, grill over hot coals for 1–2 minutes per side, watching closely as the sugar chars quickly.
9. 9 Drain briefly on paper, scatter with sesame seeds, and serve hot with sticky rice (khao niao) and a jeow dipping sauce.