Nuea Dad Deaw

1. 1

   Prepare the beef

   Clean the beef thoroughly and pat completely dry with paper towels. Removing moisture is crucial for the drying process. Cut the beef against the grain into strips approximately 3/8 inch thick and 3-4 inches long. The uniform thickness ensures even drying and cooking. Place the beef strips in a large mixing bowl.

   NaNh NaNm

   Tips:

   • • Cutting against the grain makes the beef more tender
   • • Partially freezing the beef for 30 minutes makes slicing easier and more uniform
2. 2

   Make the aromatic paste

   Using a Thai mortar and pestle, pound the garlic cloves, coriander roots, and white pepper together until they form a fragrant, coarse paste. The pounding action releases essential oils and creates the foundation of the marinade. Alternatively, use a food processor to blend into a paste, but the mortar and pestle provides superior texture and flavor.

   NaNh NaNm

   Tips:

   • • Take time to pound thoroughly - you should smell the strong aroma of garlic and coriander
   • • Add the garlic first, then coriander roots, then pepper for easier pounding
3. 3

   Mix the complete marinade

   Add the pounded aromatic paste to the beef strips. Then add fish sauce, oyster sauce, palm sugar, Thai curry powder (if using), and whiskey or Thai rum. Mix thoroughly with your hands, massaging the marinade into every piece of beef. Ensure all strips are completely coated. The marinade should be well balanced with sweet, salty, and aromatic notes.

   NaNh NaNm

   Tips:

   • • Wear gloves when mixing if you have sensitive skin
   • • The whiskey helps tenderize the meat and adds depth
   • • Make sure the sugar is dissolved completely
4. 4

   Marinate the beef

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though overnight marination (8-12 hours) produces even better flavor penetration. The longer marinating time allows the aromatics and seasonings to penetrate deep into the meat.

   NaNh NaNm

   Tips:

   • • Marinating overnight gives the best flavor
   • • Turn or mix the beef halfway through marinating for even coverage
5. 5

   Sun-dry the beef (traditional method)

   Arrange the marinated beef strips on a clean wire rack or bamboo mat, ensuring they don't touch or overlap. Place in direct, strong sunlight for 2 hours. After 2 hours, flip each piece over and continue drying for another 2 hours. The beef should feel dry to the touch on the outside but remain soft and slightly moist inside. This semi-dried state is what distinguishes Thai-style from Western jerky. Cover with netting to protect from insects.

   NaNh NaNm

   Tips:

   • • Best done on a hot, sunny day with low humidity
   • • The beef is ready when the exterior is dry but the interior remains tender
   • • If weather is cloudy, extend drying time as needed
6. 6

   Sun-dry the beef (oven method - alternative)

   If sun-drying isn't possible, use an oven method. Preheat oven to 170°F (75°C) or the lowest setting. Arrange beef strips on a wire rack over a baking sheet. Place in oven with the door slightly ajar (prop with a wooden spoon) for air circulation. Dry for 1-1.5 hours, flipping halfway through. The beef should be dry on the outside but still tender inside.

   NaNh NaNm

   Tips:

   • • Don't let the oven get too hot or the beef will cook instead of dry
   • • Use a fan nearby to improve air circulation
   • • Check frequently to avoid over-drying
7. 7

   Deep-fry the dried beef

   Heat 3 cups of vegetable oil in a wok or deep pot to 325°F (165°C) - medium-low heat. The oil should not be too hot or the beef will burn. Carefully add the dried beef strips in batches (don't overcrowd), frying for 2-3 minutes until the beef becomes fragrant, golden-brown, and slightly crispy on the edges. The interior should remain tender. Remove with a slotted spoon or spider strainer and drain on paper towels.

   NaNh NaNm

   Tips:

   • • Fry in small batches to maintain oil temperature
   • • The beef should sizzle gently, not violently
   • • Don't fry at too high heat or the exterior will burn before the interior cooks
   • • The beef will crisp up more as it cools
8. 8

   Garnish and serve

   Transfer the fried beef to a serving plate. Optionally sprinkle with toasted sesame seeds for extra flavor and visual appeal. Serve hot or at room temperature with sticky rice, fresh cucumber slices, and sriracha or sweet chili sauce on the side.

   NaNh NaNm

   Tips:

   • • Best enjoyed fresh but can be stored in an airtight container for up to 1 week
   • • Reheat in a low oven or air fryer to restore crispness

• •Cut beef against the grain for maximum tenderness
• •Use a mortar and pestle for the aromatic paste - it releases more flavor than a blender
• •Don't skip the marinating step - at least 1 hour is essential, overnight is ideal
• •The key to authentic Nuea Dad Deaw is partial drying, not complete dehydration like Western jerky
• •Sun-drying on a hot, dry day produces the best results and most authentic flavor
• •If using the oven method, keep the door ajar for air circulation and prevent cooking
• •Fry at medium-low heat (325°F) - too hot will burn the exterior before cooking the interior
• •Don't overcrowd the pan when frying - work in batches for even cooking
• •The beef continues to crisp as it cools, so don't over-fry
• •Store in an airtight container for up to 1 week, or freeze for longer storage

• •
  Sticky rice (khao niao) - the traditional accompaniment
• •
  Sriracha sauce - adds heat and tang
• •
  Sweet chili sauce - for those who prefer milder heat
• •
  Fresh cucumber slices - provides cooling contrast
• •
  Som tam (green papaya salad) - classic pairing
• •
  Thai iced tea or beer - perfect drinking food accompaniment
• •
  Steamed jasmine rice - for a complete meal
• •
  Raw vegetables - cabbage, long beans, Thai basil

Nuea Dad Deaw exemplifies ancient Thai food preservation wisdom developed long before refrigeration existed. The name literally means 'beef-sun-one' referring to the traditional practice of drying meat under Thailand's tropical sun for just one day (approximately 3-4 hours of direct sunlight). This preservation technique was especially important in Thailand's hot climate where meat would spoil quickly. Unlike Western beef jerky, which originated as a complete dehydration method for long-term storage, Thai dad deaw is only partially dried, retaining interior moisture while developing a dry exterior. The technique was particularly popular in Central Thailand and Bangkok, where it became a favorite street snack and drinking food. Historically, vendors would prepare large batches during dry season when the sun was most reliable, and the preserved beef could last several weeks. The marinade evolved over time from simple salt and pepper to include the complex blend of garlic, coriander root, fish sauce, and palm sugar that characterizes modern recipes. Today, Nuea Dad Deaw is found at markets, street stalls, and as a popular homemade snack, though modern versions often use oven-drying methods. It remains especially popular during Songkran (Thai New Year) and other festivals as a portable, flavorful food for travel and picnics.

Authentic Nuea Dad Deaw is distinguished by several critical elements: First, the meat must be only partially dried - the exterior should feel dry while the interior remains somewhat moist and tender. This is fundamentally different from Western beef jerky which is completely dehydrated. Over-drying will result in tough, chewy meat that lacks the characteristic tenderness. Second, the aromatic paste must be made by pounding garlic, coriander roots (not just leaves or stems), and white pepper in a mortar and pestle - this releases essential oils that define the flavor profile. Third, traditional recipes always include fish sauce and palm sugar for the characteristic Thai sweet-savory balance. The addition of Thai whiskey or Mekhong rum is traditional and helps tenderize the meat while adding subtle depth. Fourth, sun-drying under Thailand's intense sun produces the most authentic flavor and texture - the UV rays and natural heat create a unique result that oven-drying approximates but doesn't perfectly replicate. Fifth, the beef must be deep-fried in oil after drying, not grilled or baked, to achieve the proper texture of crispy exterior and tender interior. The frying temperature is crucial - too hot and the beef burns, too low and it becomes greasy. Finally, authentic Nuea Dad Deaw should be served simply, perhaps with sticky rice and fresh vegetables, allowing the complex marinade flavors to shine through without heavy sauces overwhelming them. Street vendors in Thailand often prepare this in large batches, with the distinctive aroma of frying beef drawing customers from blocks away.