Beef
Vietnamese Beef Jerky Recipe – (Khô Bò Việt Nam)
Vietnamese beef jerky is a popular savory snack in Vietnam, typically made from beef, spices, and sugar. With its unique culinary heritage, Vietnamese beef jerky has many delicious variations to suit different tastes and preferences. Passed down through generations, the recipes remain treasured family secrets. Read on to learn insider tips for making soft, chewy jerky packed with rich flavors.
Table content
Ingredients
Beef
- Choose appropriate beef cuts like eye of round, bottom round, or flank steak.
- Trim beef and slice across the grain into thin, uniform strips.
Spices and Seasonings
- Essential spices: garlic, shallot, black pepper, chili pepper, five-spice powder.
- Make marinade with fish sauce, soy sauce, oyster sauce, honey, and other ingredients.
Other Ingredients
- Sugar, salt, rice wine, sesame oil, cooking wine.
Directions
Step 1: Marinate the Beef
- In a large bowl, combine beef strips and marinade ingredients.
- Massage marinade thoroughly into beef. Refrigerate for at least 2 hours or overnight.
Step 2: Dry the Beef
- Arrange marinated beef strips on dehydrator trays in a single layer.
- Dehydrate at 145°F for 6-8 hours, flipping halfway, until beef is completely dried.
- Can also dry in oven on lowest setting with door propped open.
Step 3: Coat with Seasonings (Optional)
- In a bowl, mix together any extra spices like five-spice powder, sugar, or chili flakes.
- Toss dried beef strips in seasoning mixture until evenly coated.
Tips:
- Keep temperatures low to prevent meat from hardening.
- Rotate trays and flip meat periodically for even drying.
- Test doneness until strips are dry but still pliable.
Extra Tips
Storing Beef Jerky
- Allow jerky to cool completely before storing.
- Keep in airtight container or zip-top bags.
- Refrigerate for up to 2 weeks or freeze for several months.
Get Creative with Beef Jerky
- Sprinkle jerky with chopped peanuts, sesame seeds, or shredded coconut.
- Roll up with rice noodles, herbs, and lettuce in fresh summer rolls.
- Crumble over noodle bowls, salads, omelets for added texture.
Frequently Asked Questions
What cut of beef works best?
Lean cuts like eye of round, bottom round, and flank steak make the best jerky. Avoid fattier cuts.
How can you tell when the jerky is done?
It should be dry but still bendable. There should be no moist spots.
What are some common mistakes?
Using low-quality beef, overheating meat, insufficient drying, improper storage.
How does Vietnamese differ from Chinese beef jerky?
Vietnamese jerky balances sweet, salty, spicy flavors. It uses lemongrass, fish sauce, chili. Chinese jerky is often sweeter.
Conclusion
Making authentic Vietnamese beef jerky is easy with the right techniques! Follow the simple steps for jerk that’s chewy, full of flavor, and irresistibly tasty. Experiment with ingredients and share your favorite jerky recipes with friends and family. Now get jerky-making and enjoy this Vietnamese specialty in your own kitchen!
Ingredients
- 2-3 lbs lean beef cut (flank steak, sirloin, or eye round)
- 2-3 tbsp fish sauce
- 1-2 tbsp soy sauce
- 2-3 tbsp lemongrass, minced
- 3-4 tbsp sugar (brown or white)
- 2-3 cloves garlic, minced
- 1-2 shallots, minced (optional)
- Spices (to taste): black pepper, red pepper flakes, five-spice powder, chili flakes, turmeric (optional)
- Other (optional): sesame oil, oyster sauce, annatto oil
Instructions
- Prepare the Beef: Freeze the lean beef cut (flank steak, sirloin, or eye round) for 30-45 minutes to partially firm it up. This makes slicing easier. Thinly slice the beef against the grain into strips about 1/8 inch thick.
- Make the Marinade: Combine fish sauce, soy sauce, lemongrass, sugar, garlic, shallots (if using), and spices in a bowl.
- Marinate the Beef: Place the beef strips in the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours, or ideally overnight, for deeper flavor penetration.
- Dehydrate the Beef: Arrange the marinated beef strips in a single layer on dehydrator trays. Dry at 155°F (68°C) for 6-8 hours or longer, depending on the thickness of the strips and desired level of dryness. The jerky is done when it is completely dry and leathery, with no signs of moisture. OR If you don't have a dehydrator, you can use your oven set to its lowest setting (around 170°F [77°C]) with the door slightly ajar to allow moisture to escape. Drying time will be significantly longer, so check on the jerky frequently and remove it once completely dry and leathery.
Notes
- Marinating Time: Longer marinating time results in more intense flavors.
- Dehydrator vs. Oven: A dehydrator is the preferred method for even and efficient drying. Oven drying requires more attention and may take longer.
- Drying Time: Check for dryness by bending a piece of jerky. If it cracks but doesn't break, it's done. If it's still pliable, continue drying.
- Storage: Store cooled, completely dry jerky in an airtight container in a cool, dark place for up to 2 weeks.
Nutrition Facts
Vietnamese beef jerky recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 120-150 | |
| % Daily Value* | ||
| Total Fat 5-8g | 7.7% | |
| Saturated Fat 2-3g | 10% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 2-4g | 0.7% | |
| Dietary Fiber | 0 | |
| Sugars 1-2g | ||
| Protein 20-25g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me