Neua Daet Diao (Fried Sun-Dried Beef)

Neua daet diao means “beef dried in one day’s sun” in Thai, and that’s exactly what this recipe does. Slices of beef marinate in a punchy mix of fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey, then spend a day on a rack outside under the sun before getting fried hard in hot oil. The result is a chewy, intensely savory street-food staple sold from carts all over Bangkok.

The coriander root is the move you might overlook. It’s earthier and more pungent than the leaves, with a deep cilantro-celery flavor that anchors Thai marinades. If your supermarket only sells the leafy cilantro, save the woody stem ends and pound those instead. Whiskey shows up surprisingly often in Thai marinades. It tenderizes the muscle fibers and adds a faint smoky-sweet note that survives the fry.

Pro Tips

• Slice the beef across the grain at about ⅓ inch thick. Thicker pieces won’t dry through. Thinner pieces fry into crackers.
• Use a flank, sirloin, or top round. Tougher cuts dry better and crisp up properly when fried.
• Cover the rack with cheesecloth or fine mesh when drying. Flies and birds find this irresistible.
• Dry indoors near a hot window or use a dehydrator at 145°F (63°C) for 4 to 6 hours if you don’t have reliable sun.

Variations

• Use pork loin in place of beef for the closely related muu daet diao.
• Add a teaspoon of palm sugar in place of the white sugar for a deeper, more caramelized marinade.
• Serve with sticky rice and a nam jim jaew tamarind-chili dipping sauce for a more traditional plate.